By a News Reporter-Staff News Editor at VerticalNews Health -- PULLMAN, Wash. - Seeking ways to prevent some of the most serious foodborne illnesses caused by pathogenic bacteria, two Washington State University scientists have found promise in an ancient but common cooking spice: cinnamon.
Recent findings published in Food Control journal online suggest Cinnamomum cassia oil can work effectively as a natural antibacterial agent in the food industry. The study results add to a body of knowledge that will help improve food safety and reduce or eliminate cases of food poisoning and related deaths.
In the study, the essential oil killed several strains of Shiga toxin-producing Escherichia coli (E. coli), known to the U.S. Centers for Disease Control and Prevention as "non-O157 STEC." The study looked at the top six strains of non-O157 STEC, said co-author Lina Sheng, a graduate student in the School of Food Science.
The cinnamon cassia oil is effective in low concentrations, she said - about 10 drops diluted in a liter of water killed the bacteria within 24 hours.
Keywords for this news article include: Food Safety, Washington State University.
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