November 2009 Issue
Research Roundup: 11/09
Scientists from Toronto found that oils from allspice, cinnamon and clove possess properties that act against Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. These essential oils are rich sources of compounds that inactivate disease-causing bacteria. The researchers concluded that developing edible films made of spice oils for use on food products might offer consumer benefits, such as protection against foodborne illness.
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