Cinnamon Kills Bacteria in Apple Juice

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Description and Advantages

A new study has revealed that adding a pinch of cinnamon reduces bacterial growth in apple juice. According to researchers at Kansas State University, the United States, cinnamon provides added protection and pleasant taste to pasteurized apple juice. During the study, cinnamon was added to commercially pasteurized apple juice that had been tainted with one of three common food-borne pathogens - Salmonella typhimurium, Yersinia enterocolitica or Staphylococcrs aureus. Over a period of 1-7 days, researchers found reduced levels of bacteria in samples containing cinnamon.

Researchers recommend heating of meat to 71° C and pasteurization of apple juice for food safety, but also suggest the use of spices to provide tasty food as well as added advantage in controlling possible chance contamination of foodborne pathogens. Cinnamon has previously been shown to suppress the growth of E. coli in apple juice and uncooked ground beef.

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VATIS Update: Food Processing, July-August 2001