SC - Forme of Cury

[Decker, Terry D.]

I thought that those of you not on th cooks list might like to see this. 
it's gotten to be a pretty involved thread and i'm not sure weather i 
should forward it all or not. 
Zoe Valonin the spice trader
Atenveldt/Sundragon 
Atanveldt



>Date: Thu, 19 Nov 1998 14:21:51
>Reply-To: sca-arts at raven.cc.ukans.edu
>From: <cmccraw at comp.uark.edu>
>To: sca-arts at raven.cc.ukans.edu
>Subject: spices
>
>Why did they put cinnamon on beef in several recipes in the Middle 
Ages?
>That question has always puzzled me. An article I happened upon in the
>__Food Safety Consortium Newsletter__ (vol.8, no.4, 1998) may have a
>partial answer.
>
>Daniel Fung, a food microbiologist at Kansas State University, has been
>doing research with spices and their effects on E. coli. They tested 23
>spices and found that the following killed the bacteria in varying 
amounts:
>garlic, clove, cinnamon, oregano and sage. Garlic killed it completely,
>clove was second best.
>
>The test was done on ground beef. Fung also says that one should still 
heat
>ground beef to 71c (160F) to prevent E. coli. They also found that 
these
>spices killed E.coli in sausage. (The article didn't elaborate on
>particular spices and sausage, though.)
>
>Of course there were no food biologists in the Middle Ages, but they 
may
>have discovered the same properties of these spices by observation. I 
don't
>know; I just like to think about food and spices at this time of year!
>
>Cheers,
>
>Fionna
>Calontir
>
>
>


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