Spicing up your foods not only makes them taste great, it can also help to reduce the presence of bacteria such as E. coli, and slow the spoilage of leftovers. In studies, garlic, onion, allspice, clove, cinnamon, sage and oregano were found to have the greatest antibacterial benefits, killing off most of the bad bacteria present in foods. Thyme, tarragon and cumin were also very effective. While researchers caution that foods must still be cooked to the proper temperature to prevent food-borne illness, it's clear that a sprinkling of spices can help keep bacteria at "bay" and preserve your leftovers for a longer "thyme." Watkins offers over 50 herbs, spices and seasoning blends, including Poultry Seasoning with sage, onion, garlic and other spices that can help to keep your Thanksgiving leftovers from going foul.
Brenda Koth, MS, RD
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