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Links K-State Research and Extension Recipe corner 1 percent (2-5 teaspoons) garlic powder to about two pounds of ground beef kills 90-97 percent of the E. coli. 7.5 percent clove mixture to ground beef kills about 99 percent of the E. coli. As little as 3 percent plum extract to ground beef kills more than 90 percent of major food-borne pathogens and enhances meat's moistness without altering meat's flavor. |
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Garlic is the spice of life By Keener A. Tippin II
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Microbiologist Daniel Y.C. Fung says there are 5 "killer spices" that make ground beef safer: Garlic, cinnamon, oregano, cloves and sage.
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Gothic tales speak of a garlic clove or two a day possessing the power to keep vampires at bay. In that same vein, a few teaspoons of the pungent spice or two may ward off potentially deadly food-borne pathogens from your meat. K-State research shows that two to five teaspoons of garlic powder added to ground meat can provide protection against the deadly pathogen E. coli O157:H7 in undercooked food products. "Garlic or other natural spices can give an additive protection to heating and other treatments," according to Daniel Y.C. Fung, a K-State microbiologist. Fung said the spices provide an "added measure of safety" but should not substitute for good cooking practices. Meat should be cooked to 160 F for safety, he said. Besides helping protect your meat from E.coli bacteria, Fung says with garlic, "The food tastes better." Spring 2002 |
