Researchers Find Key to Destroying Salmonella’s Effectiveness

Researchers at The Ohio State University believe fructose-asparagine – made of a sugar and amino acid stuck together – could be important in making salmonella less potent and destructive – according to Meatingplace. This nutrient is salmonella’s sole food source in an inflamed intestine – and lead study author Brian Ahmer says blocking activation of one of five genes that transport the nutrient to salmonella cells could help fight infection.

For most bacteria – getting rid of one nutrient acquisition system wouldn’t matter – but for salmonella – getting rid of this nutrient is bad news. Without it – the bacteria becomes 1,000-times less effective as sustaining disease.