Scary Spice

Dateline: 08/12/99

Cinnamon is such a flavorful and seemingly innocuous spice. Who would ever think that it could be deadly? In recent studies, researchers at Kansas State University have discovered that cinnamon kills Escherichia coli O157:H7 bacteria.

In the studies, apple juice samples were tainted with approximately one million E. coli O157:H7 bacteria. About a teaspoon of cinnamon was added and the concoction was left to stand for three days. When researchers tested the juice samples it was discovered that 99.5 percent of the bacteria had been destroyed.

It was also discovered that if common preservatives such as sodium benzoate or potassium sorbate were added to the mixture, the levels of remaining bacteria were almost undetectable.

Researchers believe that these studies demonstrate that cinnamon can be effectively used to control bacteria in unpasteurized juices and may one day replace preservatives in foods. They are hopeful that cinnamon may be as effective in controlling other foodborne pathogens such as Salmonella and Campylobacter.

Previous studies have shown that cinnamon can also control microbes in meat. It is most effective however against pathogens in liquids. In liquids, the pathogens cannot be absorbed by fats (as they are in meat) and thus are easier to destroy.

Escherichia coli
© Dennis Kunkel Microscopy, Inc.

Currently the best way to protect against E. coli infection is to take preventative measures. This includes avoiding both unpasteurized juices and milk, cooking raw meats to an internal temperature of 160 degrees Fahrenheit, and washing your hands after handling raw meat.

Next page > Bacterial Foodborne Diseases