Onion - The Vanquisher of Food-Bacteria
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Journals / Onions Score Highest in Food-spoiling Bacteria Inhibition
Filed in: Education and Reference
Tagged with journal, blog, thoughts,bacteria, food-spoiling, spices, inhibition, inhibiting, onion, garlic, allspice, oregano, vegetables, thyme, tarragon, cumin, cloves, bay leaf, capsicum pepper, rosemary, marjoram, mustard, mint, sage, coriander, dill, basil, parsley, pepper, ginger, lem
Last Modified Jun 29, 2008 at 09:59 AM PDT by eperezViewed 131 time(s)
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by 1 Cylivers
This is the results of a research study published in The Washington Post. The source is the Quarterly Review of Biology.
The study found that onion, garlic, allspice and oregano have the highest percent inhibition of food-spoiling bacteria amongst the spices. It is little wonder that onion has been used for hundreds of years as a disinfectant!
The fact that lemon & lime are so low in the pecking order is surprising.
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