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Common Spices May Prevent Production of E. Coli Toxin

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By: Sean Moloughney

Editor, Nutraceuticals World

Researchers found that a common kitchen spice contains an active component that reduces the deadliness of the Escherichia coli O157 toxin, according to a new study published by the Institute of Food Technologists in the Journal of Food Science.

Scientists from the University of Tokushima in Japan studied extracts of 20 different kitchen spices, including allspice, and their effects on the growth and production of toxins found in E. coli. They found that allspice extract exhibited the strongest suppression of toxin production; eugenol, the active component in allspice, was found to reduce E. coli O157 toxin growth significantly; clove extract showed slowed or halted toxin growth but not as significantly as allspice. For further information: www.ift.org

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