date:Jun 25, 2013
USDA and university researchers are studying the effectiveness of olive powder and other plant-based compounds against pathogens such as E. coli. Mendel Friedman, a research chemist with the Agricultural Research Service, and his colleagues added high doses of E. coli O157:H7 to ground beef patties, along with olive powder or other plant compounds, according to USDA. The patties were cooked to 160˚F and then test for levels of E. coli and two amines, carcinogenic compounds that can be formed du