However, KSU's research has not yet determined whether the amounts of spice that are effective against pathogens are practical for consumers to use in cooking or for food manufacturers to create good-tasting products. Moreover, regardless of how much spice consumers put in their food, they should always use safe food handling practices, including cooking ground beef to an internal temperature of 160 F or until its juices run clear. Only thorough cooking and irradiation can eliminate E. coli O157:H7.
Though spices may be able to reduce E. coli O157:H7 in meat, they do not appear to be able to eliminate it, which underscores the importance of proper cooking. Eliminating E. coli O157:H7 is the only way to eliminate risk of infection since the pathogen has an unusually low infectious dose. In people with compromised immune systems, for example, fewer than 10 cells may cause illness. Spices, however, may potentially add another margin of safety to proper food handling and cooking.
The antimicrobial properties of spices have been noted in several studies, including one published by Cornell University researchers in The Quarterly Review of Biology in March 1998.
The next step in KSU's research is to test the effect of variables, such as cooking, on the antimicrobial power of spices in specific meats.
Daniel Y.C. Fung, Ph.D, is Professor of Food Science in the Department of Animal Sciences and Industry at Kansas State University. Donghyun Kang, Ph.D., is a post-doctorate research assistant and Erdogan Ceylan, M.S., a doctorate candidate.
Founded in 1939, IFT is a non-profit scientific society with 28,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
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Contact: Angela Dansby
aldansby@ift.org
(312) 782-8424 X134
Institute of Food Technologists
20-Jul-1998