Just when Health Canada has recognized mustard as Canada’s 11th priority allergen, word is that mustard flour is a bacteria killer in processed meat products.  This might be good news for Canada’s beleagured processed meat industry after major recalls due to listeria over the last year that killed several people.

A recent study at the University of Manitoba and reported in Food in Canada shows that heat treated cold mustard powder used as a binder, not as a spice,  in meat products such as sausage will create toxins that kill off E.coli bacteria.  It’s a natural way to ensure that E.coli, a potentially life threatening bacteria when ingested, cannot contaminate our processed meats.

The irony is that bacterial contamination in meat can be difficult to control and may harm those with compromised immune systems but the use of mustard flour in meat products may mean a whole other immunity issue for those with severe food allergies.  In France, the world’s largest producer and consumer of mustard, mustard allergy is considered on of the top 5 food allergens.

If meat producers begin to use mustard flour as a means to combat E.coli contamination in meats, it remains to be seen if mustard allergy grows due to the increased presence in our food.  Only time will tell.