News & Media :: Daily Log
Innovation in Action
Apr 9, 2010
A team of scientists at the University of Arizona found that adding a 1% solution of carvacrol, a major ingredient in oregano oil, was as effective as high-temperature cooking or irradiation in reducing E. coli O157 levels. Plus, carvacrol did not trigger production of carcinogenic heterocyclic amines in cooked meat, a problem associated with prolonged cooking at high heat. Sometimes complex problems can be cut down to size with low-cost, very low-risk solutions.
