Some people love putting a dollop of horseradish on their steamy roast beef.
As it turns out, this natural taste-maker may also be a useful food preservative. Shofran did the research as a graduate student under Fleming. This research fits in with the trend of seeking natural substitutes for chemical preservatives in the food industry. Many scientists have investigated allicin, a natural microbe inhibitor found in garlic. If Fleming and Shofran's work is borne out by others' research, their savory spices could join the natural arsenal against malevolent microbes.