Spices May Reduce

E.Coli 0157:H7

in Meat

Researchers at Kansas State University revealed that certain spices have the ability to kill microorganisms, particularly E.coli 0157:H7, in foods. In a study of the antimicrobial effects of 24 commonly used spices against E.coli 0157:H7 in hamburgers, clove was found to have the highest inhibitory effect followed by cinnamon, garlic, oregano, and sage. In laboratory studies, garlic proved to be the most inhibitory. The researchers state that combinations of the spices may have increased potential to control the growth of E.coli 0157:H7. A mixture of garlic and clove was successful in killing 99% of a culture of E.coli 0157:H7.

The researches have yet to determine the practicality of using spices to control E.coli 0157:H7 - it is feared that the amount of spices necessary to reduce the numbers of E.coli 0157:H7 would overpower the flavor of the food. Also, since the spices only reduce the number of microorganisms present, safe food handling and thoroughly cooking would still be necessary.

Source:

Institute of Food Technologists news release. July 20, 1998.

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This page last modified on: November 23, 1998