Some Spices Suppress Bacteria In Meat
(NY, Reuters Health, 7/24/98)

When Drs. Daniel Y.C. Fung and Donghyun Kang of Kansas State University added a 1% combination of garlic, clove and cinnamon to salami contaminated with E. coli 0157:H7, there was a slight reduction of bacteria. But when they added a 7.5% mixture of garlic and clove, they eradicated 99% of the E. coli. The scientists also mixed uncooked hamburger with E. coli and compared 7.5% mixtures of either powdered clove, cinnamon, garlic, oregano or sage. They report that clove had the greatest effect, reducing the bacteria by more than 99%. The investigators say that no spice completely killed off the E. coli, although some blocked its growth. These findings suggest that certain spices inhibit dangerous bacteria; however, caution dictates that people still cook ground beef to a safe temperature, since even a tiny amount of the bacteria can cause illness.

(Institute of Food Technologists' 1998 Annual Meeting, Atlanta, Georgia)