Preserving Food Quality with Cinnamon

  • Author: Melania Tesio
  • Published: 31 July 2014
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
  • Source / Publisher: Food Control/Elsevier
thumbnail image: Preserving Food Quality with Cinnamon

The consumption of food contaminated by pathogens, such as Shiga toxin-producing Escherichia coli (STEC), gives rise to a pathological condition known as foodborne illness. This disease can develop as a mild intestinal disorder or as a more serious illness whereby severe kidney complications emerge.

Lina Sheng and Mei-Jun Zhu, Washington State University, Pullman, USA, identified a novel strategy to prevent food contamination with STEC. The researchers demonstrated that oils obtained from the spice Cinnamon Cassia inhibit the growth of six different STEC strains for at least 24 hours and even at low concentrations. These antibacterial effects are most likely attributable to cinnamaldehyde, the major organic compound in Cinnamon oils.

Cinnamon cassia oils could be, thus, used as natural additives to preserve food quality


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