ADDING SPICE CAN MAKE FOOD SAFER.

• Position: Kansas State University study - Brief Article

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 may ward off potentially deadly food-borne pathogens from this summer's backyard barbecue. A study by researchers at Kansas State University, Manhattan, show that, by adding two to five teaspoons of garlic powder to chopped meat, you 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," explains microbiologist Daniel Y.C. Fung.

He indicates that the spices provide an "added measure of safety? but should...