Source: Daniel Fung at 785-532-5654
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News release prepared by: Keener A. Tippin II, 785-532-6415

GARLIC THE SPICE OF LIFE FOR BACKYARD GRILLING

MANHATTAN -- 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 this summer's backyard barbecue.

Details of a study recently released by a team of researchers at Kansas State University show 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's work with rapid detection of microorganisms in food has earned him international acclaim.

Fung said the spices provide an "added measure of safety" but should not substitute for good cooking practices. He recommends meat be cooked to a temperature of 160 F for safety. Besides the additional protection against pathogens garlic provides, Fung said the spice provides an added benefit: "The food tastes better."

Fung and his research assistants, Erdagon Celyan and Judith Sabah, released their findings at the annual conference of the Institute of Food Technologists. Last summer research by Fung and Ceylan discovered that adding cinnamon to apple cider can also fight E. coli. An earlier study also indicated five "killer spices" -- garlic, cinnamon, oregano, cloves and sage -- made ground beef safer.

During the summer, Fung direct the Rapid Methods and Automation in Microbiology Workshop on the K-State campus. The workshop, in its 22nd year, is designed for microbiologists, quality assurance and control managers, food scientists, laboratory directors, medical technologists, researchers and consultants. It focuses on the practical application of conventional and new commercial systems of rapid identification of microorganisms from medical specimens, foods, water, and the environment. Workshop participants receive eight days of intensive theoretical and hands-on training in microbiological automation.

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