Cinnamon oil inhibits the growth of microorganisms in food

that cinnamon as a natural antibacterial agent can effectively prevent food poisoning.cinnamon oil is a widely used spice in Asian cuisine and a promising antibacterial agent in the food industry. Because cinnamon oil can effectively inhibit the main
6
non-
-O157
E. coli
STEC
(E. coli).in the School of Food Science at Washington State University, scientists found that the growth of E. coli, a non-
-O157
ogenetic toxin, could be inhibited by using cinnamon oil at concentrations as low as
0.025%
(volume ratio or volume ratio). According to the food control magazine's website, cinnamon oil with
0.025%
(
V/V
) inhibits the growth of E. coli, a non-
-O157
production of Chiga toxin, for at least
24,
hours in all tests.researchers noted that cinnamon
oil
inhibited at
high inoculation concentrations of
5 x 10
CFL/mL
at high inoculation levels. Using
0.05%
(
V/V
) low concentrations of cinnamon oil can kill non-
-O175
E. coli

0.1%
(
V/V
) concentration of cinnamon oil can inhibit all tested non-
-O157
chitoxin E. coli in
15min
.non
-O157
production of Zhiga toxin E. coli strain is widely considered to be an important food-based pathogenic bacteria. In some raw beef products, the United States has treated the production of Chiga toxin E. coli
6
series groups
(O26, O45, O103, O111, and O145)
as regulatory contaminants.
June
,
2012, the
U.S. Department of Agriculture's Food Safety and Inspection Bureau will begin testing
non-
-O157
-type E. coli in beef sausage raw materials made from domestic and imported slaughtered cattle on or after June


, .co-author Dr. Meijun Zhu, an assistant professor at the School of Food Science, points out that the cinnamon oil she and her colleagues studied has broad prospects, but there are still many problems to be solved before using cinnamon oil as a antibacterial agent. One problem is the volatile nature of the oil and the insoluble water, which increases the difficulty of applying cinnamon oil directly to food and as an edible film and coating.addition, the smell of cinnamon oil is an important factor in limiting the
"
" of oil
y
foods. More importantly, Dr. Zhu
"
consider the potential toxicity of high doses of cinnamon oil." Therefore, the use of cinnamon oil as a food antibacterial agent, need to do further research.
”Cinnamon aldehyde is a major component of cinnamon oil
(
contains
59.96%)
, is the flavor of cinnamon ingredients, can also be used as a antibacterial agent. Concentrates can irritate the skin and are toxic in high doses.