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

Article Views: 5514

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

If you would like to reuse any content, in print or online, from, please contact us first for permission and consult our permission guidance prior to making your request

Follow on Facebook Follow on Twitter Follow on YouTube Follow on LinkedIn Follow on Instagram RSS Sign up for newsletters

Magazine of Chemistry Europe (16 European Chemical Societies) published by Wiley-VCH