Scientists Find A Natural Way To Kill Deadly Foodborne Pathogens

Washington State University scientists who tested the impact of a common cooking spice on dangerous bacteria may have found a natural way to prevent at least some foodborne illnesses. In the study, Cinnmomum cassia (cinnamon) oil in low concentrations destroyed the top six strains of Shiga toxin-producing E. coli bacteria. Ten drops of the oil diluted in a liter of water killed the bacteria within 24 hours. The researchers said the oil can be incorporated into films and coatings for packaging both meat and fresh produce, and can be added into the washing step of meat, fruits or vegetables to eliminate microorganisms.