RAISINS AS PRESERVATIVES Raisins appear to be a good substitute for sodium nitrite, a preservative used in foods, such as beef jerky. Researchers at Oregon State University found adding raisins to jerky inhibited bacterial growth, especially the types prevalent in food borne illness such as E.coli, Staphylococcus aureus and Listeria monocytogenes. Sodium nitrite can break down into cancer-causing chemicals during digestion but raisins, in addition inhibiting bacterial growth, also add nutritional benefits to jerky. Researchers say it is the sugar in raisins that helps inhibit microbial growth associated with spoiled food and food borne illness. They believe raisins also could prove valuable in vegetarian products such as meatless burgers and sausage. UPI, 5/03 Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.