Is Cinnamon an Effective Bacteria Killing Agent ? Effects of Cinnamon on E-coli and Pseudomonas fluorescence Yaken Ameen Morjan Rahhal

Introduction Historians have found spices and herbs used as preservatives and medicines since ancient times. [1] Scientists have found direct correlation between increasing concentrations of cinnamon and the decreasing of bacterial growth rate of E.coli [2] Our goal was to repeat the experiments found in literature with different techniques and additional bacteria.

Preliminary Experiments: Stage 1 In our first stage of experiments, we performed triplets of diluted cinnamon concentrations using low salt LB and evaluated growth curves obtained from the using the Bioscreen C.

Preliminary Data: Stage 1 Concentration (%) P.fleur Ecoli 80 1.443 1.377 70 1.444333 1.336 50 1.59466 1.391 20 1.74633 1.357 1.583 1.447

Experiment: Stage 2 In our second stage of experiments, we composed triplet T-streaked, low salt, agar plates with different concentrations of cinnamon.

“Melting” the Cinnamon using the steamer to assure consistency.

Pouring Cinnamon into approximately 70 plates

Plates loaded with 0%-5% Cinnamon Concentrations

Experimental Data: Stage 2 Concentration % E-coli (mm) P. fluorescence (mm) 53.5 121 0.00016 42.8125 46.66 0.008 33.4 39.33 0.04 31.166 30.571 0.2 19.571 16.8 1 8 5 6

Progression of E-coli death Progression of P. fleur. death

Conclusion: What’s next? Yes, cinnamon is an effective bacterial killing agent when it comes to P.fluorescens and E. coli. What does the future hold? Testing cinnamon’s antibacterial effects on other bacteria species. Manufacturing useful antimicrobial products using cinnamon Ex. Soil treatments, food wrapping, gum, toothpaste etc.

References [1] Mccormickscienceinstitute.com. 2013. McCormick Science Institute - History of Spices. [online]. Available at: http:// www.mccormickscienceinstitute.com/Spice-Landing/History- of-Spices.aspx [Accessed: 21 Nov 2013]. [2] Ceylan, E. (2003). Antimicrobial Activity of Spices Against Escherichia Coli O157:H7 and their Application in Solid and Liquid Foods. [online]. Available: http://202.28.199.34/multim/3113937.pdf. [Accessed: 21 Nov 2013]

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