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Cinnamon Kills Bacteria

Wednesday May 30 5:21 PM ET
Study: Cinnamon Kills Bacteria in Apple Juice
By Charnicia E. Huggins

NEW YORK (Reuters Health ) - A hint of cinnamon can do more than fill the air with its spicy aroma, it can also reduce bacterial growth in apple juice, according to new study findings. ``We recommend pasteurization of apple juice to ensure food safety, but addition of cinnamon will provide added protection and pleasant taste,'' according to study author Dr. Daniel Y. C. Fung and colleagues from Kansas State University in Manhattan, Kansas. ``This common household condiment when applied to apple juice can provide an added protection for public health.'' For their study, the investigators added cinnamon to commercially pasteurized apple juice that had been tainted with one of three common food borne pathogens--Salmonella typhimurium, Yersinia enterocolitica or Staphylococcus aureus. Over a period of 1 to 7 days, the researchers found that bacterial levels were reduced in the apple juice that had the added cinnamon in comparison to juice that did not have any cinnamon. The spice has also been previously shown to suppress the growth of Escherichia coli (E. coli) bacteria in apple juice and uncooked ground beef, the authors note.

``The result of this study indicates that cinnamon, which can provide good flavor for apple juice, can also suppress the growth of common food pathogens,'' according to Fung's team.

``Put some cinnamon into apple juice,'' Fung suggested in an interview with Reuters Health. ``It tastes good and will provide added food protection.''

Further, although their research was limited to the effects of cinnamon, Fung noted that the researchers ``are certain that some other spices can also have inhibitory effects.''

Under his direction, the Kansas State University Food Microbiology Group has investigated the antimicrobial effects of cinnamon and a number of other spices, including garlic, sage, oregano and clove, in liquids as well as solid foods.

``We recommend proper heating of meat to 160 degrees Fahrenheit (71 degrees Celsius) and pasteurization of apple juice for food safety, but also suggest the use of spices to provide more tasty foods as well as added advantage in controlling possible chance contamination of food borne pathogens,'' the authors write.

Study findings were presented recently during the annual meeting of the American Society for Microbiology in Orlando, Florida.