Did you see this about killing E-COLI in apple juice?greenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
Cinnamon fights E.coli in apple juice-researchers 03:33 p.m Aug 05, 1999 Eastern
By Emily Kaiser
CHICAGO, Aug 5 (Reuters) - Adding cinnamon to unpasteurized apple juice may kill E.coli 0157:H7, the bacteria which causes a food-borne illness that affects an estimated 10,000 to 20,000 Americans each year, researchers said on Thursday.
Microbiologists at Kansas State University inoculated apple juice samples with about one million E.coli bacteria -- roughly 100 times the number typically found in contaminated food -- and found that one teaspoon of cinnamon killed 99.5 percent of the bacteria in three days at room temperature.
When the same amount of cinnamon was combined with either 0.1 percent sodium benzoate or potassium sorbate, which are preservatives approved by the U.S. Food and Drug Administration, E.coli was reduced to an undetectable level.
``Cinnamon contains a compound that has the ability to kill bacteria,'' Daniel Y.C. Fung, professor of food science at Kansas State, said in a telephone interview.
`It has natural killing power,'' said Fung, who oversaw the research on spices. ``We are not promoting that you should not heat your food properly, but this extra help from the kitchen can spice up your health.''
The research was presented in Chicago last week at an annual meeting of the Institute of Food Technologists, a nonprofit group composed of scientists and food industry professionals.
Most people recover completely from E.coli exposure within a week, but some develop a form of kidney failure, and an estimated 50 to 100 Americans die from the illness each year.
-- Living in (email@example.com), August 09, 1999
The full article was posted on CNN.com under health
-- Living in (firstname.lastname@example.org), August 09, 1999.
Although I don't like apple juice, your post stuck in my brain for some reason. And last night it all became clear--this may be why such a lot of cinnamon is used in Indian cooking, including spicy curries. I also recall a Greek guy cooking pork for me one time--and cinnamon was in the seasoning. Hmmm. I hope they do more research--think what garam masala might do!
I think Cory is still looking for an efficient troll spray--perhaps asafetida?
-- Old Git (email@example.com), August 11, 1999.
There has been an enormous amount of research in this area to date. Many plant products have potent antimicrobial activity. You are correct in assuming that spices are used because they preserve food. That seems to explain why spicey foods originated in warmer areas. That and the fact they cover-up the taste of spoiled food. Things like clove oil will also stop potatoes from sprouting. They in my opinion don't taste so good, but they don't sprout.
-- Z1X4Y7 (Z1X4Y7@aol.com), August 14, 1999.