Herba Masakan Mujarab Membunuh Bakteria E. Coli O157:H7

Nenek moyang kita telah lama menggunakan rempah ratus dan herba dalam masakan mereka dan dengan penyelidikan perubatan terkini telah membuktikan bahawa khasiatnya pada kesihatan. Ini adalah antara penyelidikan masakini yang telah membuktikan kehebatan herba masakan secara klinikal.

MANHATTAN, Kan. -- Common kitchen spices -- garlic, cinnamon, clove and others -- can kill the most dangerous strain of Escherichia coli, according to research at Kansas State University.Daniel Y.C. Fung, a food microbiologist with K-State Research and Extension, has confirmed preliminary findings of a study pairing familiar spices with uncooked consumer beef.The study is the first in the United States that looks at the effect of common spices on E. coli O157:H7. Previous studies have concluded spices kill other foodborne pathogens. The five bacteria-killers were used in the second part of the study. Scientists introduced approximately 100,000 E. coli O157:H7 bacteria per gram to store-bought ground beef, then separately added the spices. Again,the spices killed the bacteria.

Of the five, garlic and clove proved best at killing E. coli O157:H7. Garlic was best in the laboratory study, while clove was the best of the spices added directly to ground beef. In both parts of the study, the five spices killed E. coli O157:H7 bacteria in varying amounts.Scientists have found E. coli O157:H7 present in less than 1 percent of the U.S. food supply, but it is believed to be the most toxic strain of the bacteria. In severe cases, E. coli O157:H7 causes death in humans.
Killing the bacteria is fairly simple.Consumer-awareness campaigns champion cooking ground beef to 71 C (160 F) before serving.

In the meantime, Fung urges continued emphasis on how consumers cook ground beef.
"Consumers should still heat ground beef to 71 C (160 F)," he said. "At this point, our conclusion is that we soon may be able to say they also can use spice to effectively kill E. coli O157:H7."Another of Fung's studies combined spices with salami and other fermented sausages. As in his work with ground beef, the spices were able to kill E. coli O157:H7 introduced to fermented sausage. This has special significance for sausage lovers, since some sausage products often are not heated.

Additional:
Fung has been studying microbiology for more than 30 years. He has gained an international reputation as a lecturer on rapid methods and automation in microbiology. He has published more than 500 articles and received the 1997 International Award from the Institute of Food Technologists. He is a fellow of the American Academy of Microbiology and of the Institute of Food Technologists.
In 1995, Fung presented an invited lecture at the Pasteur Institute in Paris during the 100th year commemoration of Louis Pasteur's death.
K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.

Source:
Pat J. Melgares, News Coordinator
K-State Research & Extension News
Call Daniel Y.C. Fung at 785-532-1208.