Study: Cinnamon Kills Bacteria in Apple Juice

By Charnicia E. HugginsNEW 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 foodborne 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
foodborne pathogens,'' the authors write.Study findings were presented
recently during the annual meeting of the American Society for Microbiology
in Orlando, Florida.