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Use cinnamon to fight E. coli O157:H7.

Studies at Kansas State University Kansas State University, main campus at Manhattan; coeducational; land-grant and state supported; chartered and opened 1863. There is an additional campus at Salina. Among the university's research facilities are the J. R.  (Department of Animal Sciences and Industry, 202 Call Hall, Manhattan, KS 66506) have determined that cinnamon is a lethal weapon against E. coli E. coli: see Escherichia coli.
E. coli
 in full Escherichia coli

Species of bacterium that inhabits the stomach and intestines. E. coli can be transmitted by water, milk, food, or flies and other insects.
 O157:H7, and that it may be able to control the bacteria in unpasteurized Adj. 1. unpasteurized - not having undergone pasteurization
 juices. This is what researchers found in laboratory tests on cinnamon and apple juice heavily tainted with the bacteria.

In apple juice samples inoculated with about 1 million E. coli O157:H7 bacteria, about one teaspoon (0.3%) of cinnamon killed 99.5% of the bacteria in three days at room temperature (25 C). When researchers combined the same amount of cinnamon with either 0.1% sodium benzoate sodium benzoate or benzoate of soda, chemical compound, C6H5CO2Na, colorless or white crystalline, aromatic compound; the sodium salt of benzoic acid.  or potassium sorbate, the numbers of E. coli were lowered to an undetectable level. The number of bacteria added to test samples was 100 times the number typically found in contaminated contaminated,
v 1. made radioactive by the addition of small quantities of radioactive material.
2. made contaminated by adding infective or radiographic materials.
3. an infective surface or object.

This research indicates that the use of cinnamon alone and in combination with preservatives in apple juice might reduce and control E. coli O157:H7. Cinnamon may help protect consumers against foodborne bacteria that may be in unpasteurized juices and may partially or completely replace preservatives in foods to maintain their safety. If cinnamon can inhibit the growth of E. coli O157:H7, it should have antimicrobial effects on other common foodborne bacteria such as Salmonella and Campylobacter Campylobacter

Genus of gram-negative spiral-shaped bacteria infecting mammals. Many species, especially C. fetus, cause miscarriage in sheep and cattle. C. jejuni is a common cause of food poisoning. Sources include meats (particularly chicken) and unpasteurized milk.

Other common kitchen spices, such as garlic and clove, can kill E. coli O157:H7. Kansas State University scientists have found that several spices are good at killing this strain of E. coli. Garlic, clove, oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare,  and sage-in addition to cinnamon-each killed the bacteria in varying amounts. In the laboratory, garlic killed the organism completely. Garlic and clove proved best at killing E. coli O157:H7. Garlic was best in the laboratory study, while clove was the best of the spices added directly to ground beef.

Consumers will still have to take care in handling beef and will still have to heat the product. A spice may provide an additional killing effect alongside the heat treatment. The exact combination of spice and heat needs to be tested, however. An additional aspect of the research is to extract the active ingredient in these spices that is killing E. coli O157:H7 and understand how it does it.

Further information. Erdogan Ceylan; phone: 785-587-1801; fax: 785-532-5681.
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Publication:Microbial Update International
Article Type:Brief Article
Date:Jun 1, 2000
Previous Article:Acid rinses reduce microbial loads on beef.
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