[Sca-cooks] More on packing lunches and food safety

Susan Fox selene at earthlink.net
Sat Feb 7 21:52:46 PST 2009

That is very interesting, thank you for posting!

I find the spices interesting in particular.  Hmmm, maybe this is why 
people don't die in droves from tainted Mexican food in these here parts 
- the spices protect the food from bacterial growth!  Just a theory.


Kingstaste wrote:
> Reading up on the food safety issues of packing lunches in hot weather here:
> http://lunchinabox.net/2007/05/08/food-safety-for-packed-lunches-updated/
> I found an interesting list of antibacterial foods: 
> "New USDA- and NSF-funded research on foods with antibacterial properties
> has yielded a number of foods that fit nicely in the world food lunchbox.
> The strongest antibacterial foods (killing all bacteria) are evidently
> garlic, onion, allspice and oregano. The second strongest (killing up to 80%
> of bacteria) include thyme, cinnamon, tarragon, cumin (and lemongrass). The
> third strongest (killing up to 75% of bacteria) are capsicums, including
> chilies and hot peppers. The fourth strongest (killing 25% of bacteria)
> include white and black pepper, ginger, anise seed, celery seed, and lemon
> or lime juice. Honey has antibacterial properties, and the dodecenal
> compound in cilantro/coriander (both fresh leaves and seeds) is evidently
> one of the stronger antibacterials as well."
> I knew about cinnamon and of course vinegars, but it is interesting to see
> them ranked like this. 
> Christianna
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