Leaves of the plant that yields carob — the substitute for chocolate that some consider healthier than chocolate — are a rich source of antibacterial substances ideal for fighting the microbe responsible for listeriosis, a serious form of food poisoning, according to a report in ACS’ Journal of Agricultural and Food Chemistry.
Nadhem Aissani and colleagues explain that the increase in antibiotic-resistant bacteria has fostered a search for new natural substances to preserve food and control disease-causing microbes. They cite a need for new substances to combat Listeria monocytogenes, bacteria that caused food poisoning outbreaks in a dozen states with three deaths so far this year. Carob has attracted attention as a potential antibacterial substance, but until now, scientists had not tested it against Listeria. Carob may be best-known as a substitute for chocolate that does not contain caffeine or theobromine, which makes chocolate toxic to dogs.