Sidebar: Eight Top E. Coli Fighters

Botanicals offer protection against foodborne pathogens.

| August 1, 2008

  • Add a bay leaf for flavor and safety.
    Add a bay leaf for safer food.
    iStockphoto.com/Jodie Coston
  • A bit of lemongrass goes a long way to keep food safe.
    Lemongrass is one of the botanicals found to fight foodborne pathogens such as E. coli.
    iStockphoto.com/earthmandala
  • Green cloves turn into pathogen-fighting flavor.
    Drying green cloves turns the spice into a pathogen-fighting phenom.
    iStockphoto.com/Maxwell Attenborough
  • Thyme offers the second-best antimicrobial punch.
    Thyme offers the second-best animicrobial punch of the eight botanicals tested.
    iStockphoto.com/dirkr
  • Cloves add to foods' flavor while fighting pathogens.
    Dried cloves help add flavor and fighting capability to foods.
    iStockphoto.com/Ermin Gutenberger
  • Cinnamon adds great flavor while fighting E. coli.
    Cinnamon adds delicious flavor while fighting foodborne pathogens.
    iStockphoto/Juan Monino
  • Allspice rounds out the top eight botanicals for fighting foodborne pathogens
    Allspice, shown here in both its whole and ground states, rounds out the top eight botanicals found to fight foodborne pathogens.
    iStockphoto.com/Alina Solovyova-Vincent

  • Add a bay leaf for flavor and safety.
  • A bit of lemongrass goes a long way to keep food safe.
  • Green cloves turn into pathogen-fighting flavor.
  • Thyme offers the second-best antimicrobial punch.
  • Cloves add to foods' flavor while fighting pathogens.
  • Cinnamon adds great flavor while fighting E. coli.
  • Allspice rounds out the top eight botanicals for fighting foodborne pathogens
MAIN ARTICLE 

Food safety expert Mendel Friedman selected more than 200 natural plant oils and oil extracts for in-the-laboratory bouts with E. coli 0157:H7. Some of the best botanicals were later singled out for advanced testing in all-natural antimicrobial films. Top performers, ranked in order of their effectiveness, are: Oregano, Thyme, Cinnamon, Palmaresa, Bay Leaf, Clove Bud, Lemongrass, Allspice. Source: Friedman et al., Journal of Food Protection, 2002, volume 65, pages 1545 to 1560.






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