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Scientists’ Secret Ingredient for a Better Burger
date:Jul 03, 2013
ed high levels of E. coli O157:H7, along with plant extracts including olive powder, apple powder and onion powder, to ground beef patties. Then the patties were grilled to the recommended internal temperature of 160 degrees Fahrenheit.

Overall, the olive powder was the most effective of all the plant extracts tested. The results showed that the olive powder reduced MeIQx by about 80 percent and PhIP by 84 percent.

The scientists still need to pinpoint the compounds in the olive powder that a

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