Farm And Garden

Sidebar: Eight Top E. Coli Fighters

By Marcia Wood and Ars
Published on July 28, 2008
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Add a bay leaf for safer food.
Add a bay leaf for safer food.
iStockphoto.com/Jodie Coston
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Lemongrass is one of the botanicals found to fight foodborne pathogens such as E. coli.
Lemongrass is one of the botanicals found to fight foodborne pathogens such as E. coli.
iStockphoto.com/earthmandala
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Drying green cloves turns the spice into a pathogen-fighting phenom.
Drying green cloves turns the spice into a pathogen-fighting phenom.
iStockphoto.com/Maxwell Attenborough
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Thyme offers the second-best animicrobial punch of the eight botanicals tested.
Thyme offers the second-best animicrobial punch of the eight botanicals tested.
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Dried cloves help add flavor and fighting capability to foods.
Dried cloves help add flavor and fighting capability to foods.
iStockphoto.com/Ermin Gutenberger
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Cinnamon adds delicious flavor while fighting foodborne pathogens.
Cinnamon adds delicious flavor while fighting foodborne pathogens.
iStockphoto/Juan Monino
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Allspice, shown here in both its whole and ground states, rounds out the top eight botanicals found to fight 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
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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