Research: Soy Can Reduce Microbial Pathogens and Foodborne Illness
Researchers at Ontario, Canada’s University of Guelph have discovered that soy isoflavones and peptides may inhibit the growth of microbial pathogens that cause foodborne illness.
Soybean derivatives can be found in a variety of food products--baked goods, canned foods, cheeses, ice cream, oils, margarine and spreads. Isoflavones act as hormones and control much of the biological activity on the cellular level. Peptides are part of proteins, and can act as hormones, hormone producers or neurotransmitters.