Leafy greens such as lettuce and spinach are among the leading causes of foodborne illnesses in this country. Which makes research from the University of Maryland even more intriguing.
University researchers implanted E. coli and Salmonella on lettuce pieces. They then treated the lettuce with either a solution of chlorine or a solution of cinnamaldehyde (the natural compound that gives cinnamon its flavor and scent).
They found the cinnamaldehyde worked just as well as chlorine in controlling the bacteria.
They believe their work demonstrates the potential of someday using the cinnamaldehyde compound in a lettuce wash product.
Other natural substances, such as oregano oil, and its active compound carvacrol, can also act as an antibacterial.
Essential oils should not be taken internally.
