> ## Content Index
> Fetch the complete content index at: https://www.foodsafetynews.com/llms.txt
> Use this file to discover other available public pages before exploring further.

# Study: Peanuts May Help to Ward Off Some Foodborne Illnesses
- URL: https://www.foodsafetynews.com/2015/03/study-peanuts-may-ward-off-foodborne-illness/
- Published: 2015-03-18T05:01:20.000Z
- Updated: 2018-07-31T06:16:48.000Z
- Author: James Andrews
- Tags: Nutrition & Public Health, Science & Research, E. coli, Journal of Food Science, Lactobacillus, Listeria, peanuts, research, Salmonella, science, University of Maryland, #wp, #wp-post, #Import 2025-11-25 08:58

Eating the skinless inner kernels of peanuts may improve a person’s gut biota and its ability to ward off *E. coli* and *Salmonella*, according to [a new study](http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12785/abstract?ref=foodsafetynews.com) by researchers at the University of Maryland published in *the Journal of Food Science*. The findings suggest that skinless peanuts could be a beneficial promoter of gut bacteria that will outcompete pathogenic foodborne bacteria and reduce individual risk of illness. As a result, people with vulnerable gut conditions may benefit from eating skinless peanut kernels for their prebiotic-like effects.

[![ShelledPeanutsMain](http://foodsafetynewsfullservice.marlersites.com/files/2015/03/ShelledPeanutsMain.jpg)](http://foodsafetynewsfullservice.marlersites.com/files/2015/03/ShelledPeanutsMain-1.jpg?ref=foodsafetynews.com)

Why only peanuts without the skin? Interestingly, the team found that the thin, brown peanut skins had an opposite effect on gut microbes, inhibiting the growth of beneficial microbes (and harmful *Listeria monocytogenes*) while promoting the growth of *E. coli* and *Salmonella*. The idea to study peanuts for their effect on bacteria was inspired by high-profile *Salmonella* outbreaks in recent years linked to peanut butter, said Debabrata Biswas, Ph.D., co-author of the study and assistant professor at the University of Maryland’s Department of Animal and Avian Sciences. The study’s designer, Mengfei Peng, studied the effects of peanut flour (made from the kernel) and peanut skin extract on three probiotic strains of *Lactobacillus* alongside the three harmful foodborne pathogens. The peanut flour contributed to the healthy growth of *Lactobacillus casei*, which outcompetes harmful pathogens by both occupying space on intestinal walls and by producing antimicrobial metabolites to exclude pathogens. In the presence of peanut flour, *E. coli* growth saw a nearly 10 times reduction (1 log) in colony-forming units after 48 hours. With peanut skin extract, *Listeria* growth saw more than a 10 times reduction (1 log) in just 24 hours. However, peanut skin extract also significantly reduced the growth of *Lactobacillus,* which in turn allowed for improved growth of *E. coli* and *Salmonella.* The researchers point out in their paper that peanut skins are classified as a Generally Recognized as Safe (GRAS) product. However, no previous studies have looked at the potentially antimicrobial characteristics of peanut skins against beneficial bacteria such as *Lactobacillus*. Next, the team plans to look deeper into the growth of *Lactobacillus* in the presence of peanut flour and peanut skin extract. More research is especially needed on peanut skins, Biswas said. The research may prove especially valuable as strains of foodborne pathogens continue to develop resistance to antibiotic drugs, with healthcare research shifting more focus to using natural solutions in the food system to combat foodborne illness.