Virtually not a day goes by when some of the food industry does not announce the contamination of a portion of its meat produce. True, it is a good thing that the problem is found before someone is made very ill, in most cases, at least.
Is There Some Prevention All Of Us Can Take To Avoid Personal Infection?
We sometimes take for granted the super ingredients available to us from our spice and herb rack. Some of us are aware of the benefits of adding these condiments to our food preparations, but many of us are totally unaware.
A note by Cornell University, Ithaca, N.Y. research team:
Strongest antibiotics. The most ferocious killers of 30 bacterial species in Cornell University tests are (in order) onion, garlic, allspice, oregano, thyme, tarragon, cumin, cloves, bay leaf and cayenne pepper.
Today, with information from both books and the Internet readily available to everyone about the benefits of adding either herbs, spices, or both to our home food preparations, I have come across some very interesting findings and here are some of them. These particular spices have been found to contain compounds that “kill” E. Coli bacteria…when added to the meat preparation, or even sprinkled over portions, or even accompanying side dish salads, etc. Much of this information and research comes from research conducted at Cornell University, though there are many other possible sources of similar studies. It was found that:
Garlic, onion, allspice and oregano are the best herb or spice categories of foods that are claimed to “kill everything” in dangerous illness borne food bacteria.
The next most potent group found in the study to “kill up to 80% of bacteria” were:
Thyme, cinnamon, tarragon, and cumin
And in the middle of the pack were found to be:
Capsicums, including chilies and other hot peppers
... Which killed or inhibit up to 75% of bacteria
While,
White or black pepper, ginger, anise seed, celery seed and juices of lemons and limes
Inhibit 25% of bacteria.
It should be noted here that though it is not mentioned, the quantity of any herbs and/or spices added would determine their effectiveness in the eradication of illness causing bacteria, which has been found to vary from 1% to 10% By volume.
So, Can We Add More From These Studies?
From this, it has been found that the more northerly the climate, such as Sweden, Finland and Norway, for example are found to contain the least “hot and spicy” foods than the hotter climate areas, such as Thailand, the Philippines, India and Malaysia to use other examples. The U.S. and much of China seems to fall somewhere in the “spicy” middle.
Separate from the research conducted by this university and others around the world, some in the food industry have voiced the possibilities in the future of even adding some level of “spicing” to our meats before shipping. This has only been suggested by a few and may never be incorporated, but think of the impact it could have on “recalled” meats from the producers all over the world. Could this approach save countless lives by preventing illnesses caused by bacteria?
