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Cinnamon is lethal weapon against E. coli O157:H7

nd Ceylan researched the antimicrobial effects of various spices on E. coli O157:H7 in raw ground beef and sausage and found that cinnamon, clove, and garlic were the most powerful. This research led to their recent studies on cinnamon in apple juice, which proved to be a more effective medium than meat for the spice to kill the bacteria.

"In liquid, the E. coli have nowhere to hide," Fung noted, "whereas in a solid structure, such as ground meat, the bacteria can get trapped in the fat or other cells and avoid contact with the cinnamon. But this cannot happen in a free-moving environment."

Regardless of the K-State findings, people who are at greater than normal risk for foodborne diseases-- namely the elderly, young children, or immune-compromised-- would be urged to avoid drinking unpasteurized juices or unthoroughly cooked hamburgers, which may contain harmful microorganisms.

For a copy of the study presented at IFT's Annual Meeting, contact Angela Dansby at 312-82-8424 x127 or via e-mail at aldansby@ift.org .


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Contact: Angela Dansby
aldansby@ift.org
312-782-8424 x127
Institute of Food Technologists
4-Aug-1999


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