Released: July 27, 1999

Study: Cinnamon Kills E. Coli in Apple Juice

CHICAGO -- Cinnamon is giving the spice rack a good name again.

Kansas State University researchers said today that adding ground cinnamon to apple cider can kill high levels of E. coli O157:H7, a potentially-deadly bacteria sometimes found in unpasteurized apple juice.

The findings add to a similar study released a year ago by the same group. The earlier study indicated five "killer" spices -- including cinnamon -- were effective in eliminating E. coli O157:H7 in uncooked ground beef.

While last year's study didn't create a demand for cinnamon burgers, this year's report certainly has relevance for those who drink apple juice and possibly for those who eat applesauce.

"Cinnamon may be used during production of these products," said Erdogan Ceylan, a K-State research assistant who conducted the experiments. "Or, consumers could add cinnamon to the final product in their own homes."

Ceylan and Daniel Fung, the K-State Research and Extension microbiologist who guided both studies, presented their findings July 27 in Chicago during the annual meeting of the Institute of Food Technologists.

This year's IFT meeting is the second straight in which the K-State research group revealed findings on "killer" spices. Last year in Atlanta, they reported that garlic, clove, cinnamon, oregano and sage made ground beef safer.

"We're trying to control E. coli in almost all food products," Ceylan said. "We're expecting results in the near future on other studies that we're conducting."

In the apple juice study, Ceylan added approximately 1 million E. coli bacteria cells to one milliliter of pasteurized apple juice. The high E. coli count -- a number so high that it would be considered uncommon for consumer food products -- was used for experimental purposes only.

Then he added very small amounts of cinnamon. Even at 0.1 percent (or 1 part cinnamon to 1,000 parts apple juice), the researchers were able to kill 90 percent of the E. coli bacteria. At higher levels, the killing effect increased with the amount of cinnamon added.

"At 0.3 percent," Ceylan said, "cinnamon kills all of the E. coli bacteria."

The K-State researchers haven't been able to tie down exact measurements for adding cinnamon, but at 0.3 percent, a little over 1 teaspoon of cinnamon should be added to a 64 ounce bottle of apple juice (approx. 1/2tsp per litre)

"The idea is to control E. coli with natural resources," Ceylan said. "We can do it with chemicals, but we think this is a better way."

One other key finding in this study relates to apple juice left on the kitchen counter.

E. coli grows especially well at room temperature. Consumers who fear they've left apple juice out of the refrigerator too long can treat the juice by adding cinnamon, then re-refrigerating. Or, they can boil the apple juice prior to serving.

"Normally, buying pasteurized apple juice and keeping it refrigerated is the best choice for consumers," Ceylan said. "Adding cinnamon to apple juice, whether it is pasteurized or not, gives even more protection."

Ceylan cautioned that adding cinnamon does not guarantee 100 percent protection in apple juice. "It just helps to reduce the risk," he said.

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.

Pat J. Melgares
News Coordinator
K-State Research & Extension News
Erdogan Ceylan is at 785-532-1298
Daniel Fung is at 785-532-1208