Study highlights antimicrobial properties of spices

Study highlights antimicrobial properties of spices

Atlanta

Preliminary study results presented at the Institute of Food Technologists` 1998 Annual Meeting and Food Expo suggest spices have antimicrobial properties that can combat food-borne pathogens in certain meats. Researchers at Kansas State University lab-tested 24 spices using uncooked hamburger and uncooked salami. Findings indicate that clove, garlic and cinnamon may have potential for use in meat products to control E. Coli as well as Salmonella and other bag bugs. — TGW

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