Spices Plus Meat Equal...
Dateline: 07/23/98
We've all heard the stories and seen the headlines: two dead from contaminated meat; scores sickened by bad meat from a particular food chain. In some of these cases, the meat was improperly cooked; in others the facts are less clear. Recent studies have indicated that common spices, such as garlic and clove, may be particularly effective against certain strains of E. coli.
In the study, scientists tested more than 23 spices in three scenarios: an artificial laboratory medium; uncooked hamburger meat; and uncooked salami. Initial results indicated that clove had the highest inhibitory effect on the E. coli in the hamburger while garlic had the highest inhibitory effect in the laboratory medium.
But what about taste? Scientists admitted that finding the right mix between the taste of the food and the amounts of spices necessary to inhibit the pathogens was problematic. The amounts of the spices used ranged from a low of one percent to a high of ten percent. Researchers hope to further study these interactions and perhaps develop recommendations for spice use levels both for manufacturers and consumers.
Scientists also cautioned that the use of spices is not a substitute for the proper handling of food. While the spices used were able to greatly curtail the amounts of E. coli in the meat products, they did not eliminate the pathogen entirely, thus the necessity of proper cooking methods. Meats should be cooked at approximately 160 degrees Fahrenheit and until the juices run clear. Counters and other items that come in contact with uncooked meat should be thoroughly washed, preferably with soap, hot water, and a light bleach solution.
It has often been said that nature produces a cure for any ailment. What do you think? Might we be able to decrease the incidence of food-borne illness and death with the proper use of these natural substances? Come over to the Biology Forum and share your thoughts, opinions, and feelings. 'Til next time...
