Cinnamon in the Fight Against Foodborne Illnesses

Escherichia coli (E. coli) are a large and diverse group of bacteria, most of which are benign but certain strains are capable of causing diarrhea, urinary tract infections, respiratory illness and pneumonia, and other illnesses. E. coli cause disease by making a toxin called Shiga toxin, and the bacteria that make these toxins are called “Shiga toxin-producing” E. coli, or STEC.  The most commonly identified STEC in North America is E. coli O157:H7 ( “O157”); but public health experts are on alert for “non-O157 STECs,” which can cause severe disease, including bloody diarrhea and hemolytic uremic syndrome (kidney failure).  Meijun Zhu, from Washington State University (Washington, USA), and colleagues observed that Cinnamomum cassia oil was capable of killing several strains of non-O157 STECs, and was effective in low concentrations and quick-acting.  Writing that: “[Cinnamomum] cassia oil can effectively inhibit the growth of non-O157 STECs,” the study authors submit that: “Our data suggest that [Cinnamomum] cassia oil has the potential to be used as a natural antibacterial agent in food industry.”