September, 1999
Shortly after Daniel Y.C. Fung, a Kansas State University
(K-State) microbiologist, presented that research finding at the Institute
of Food Technologists annual meeting on July 27, he was whisked away and
interviewed on a Chicago television station. Soon this K-State research
that cinnamon is effective in killing the E. coli bacteria in apple juice
was heard around the world. A friend of Fung’s even heard the news
in Tokyo, Fung joked.
Fung oversaw the research performed by Erdogan Ceylan, a Ph.D. student at
K-State from Turkey and assisted by Judith Sabah, master’s student.
They studied the effect different cinnamon doses and cinnamon in combination
with preservatives would have on E. coli bacteria in apple juice.
They added a large number of E. coli 0157:H7 (more than 100,000 cells per
milliliter) into pasteurized apple juice (1 1/2 teaspoon of cinnamon into
a gallon). The cinnamon killed 99.5% of the bacteria in three days at room
temperature, according to Fung. When cinnamon was combined with 0.1% sodium
benzoate or potassium sorbate, preservatives approved by the Food and Drug
Administration (FDA), the E. coli diminished to an undetectable level.
Last year K-State researchers studied how to use spices, including cinnamon,
clove and garlic, to kill organisms in sausages.
“Household spices can have an effect on killing some bacteria pathogens,”
Fung said.
Fung said his team of researchers will look at using cinnamon to kill bacteria
in other foods such as apple pie, orange juice and applesauce, noting that
bacteria have nowhere to hide in liquid foods. In a solid structure, such
as ground meat, the bacteria can get trapped in the fat or other cells and
avoid contact with the cinnamon.
He called E. coli 0157:H7 one of the most virulent foodborne microorganisms
that exists and that cinnamon may have anti microbial effects on other bacteria
such as salmonella and campylobacter. If you can kill this organism you
can kill a lot of other pathogens, according to Fung.
“I’m not advocating not to pasteurize cider,” Fung said.
About 98% of U.S. fruit juice is pasteurized, according to FDA statistics.
Unpasteurized juice often comes from smaller companies or orchards.
“Cinnamon may help protect consumers against foodborne bacteria that
may be in unpasteurized juices and may partially or completely replace preservatives
in foods to maintain their safety,” Ceylan said.
Yes it also tastes good. “The whole idea was that cinnamon is a good
tasting compound for cider,” Fung said.
