Food porn shot of the day: turmeric is keeping me safe (apparently)

A cold weather favorite meal at our house is butternut squash soup. In addition to the curry powder included in the recipe I add additional turmeric and fresh ginger.

I learned this week I’m staying extra safe from pathogens after researchers from Southern Illinois University published a study on using curcumin, a major component of turmeric as an antibacterial compound.IMG_0376

But, like the oregano/norovirus silliness last year, just having an antibacterial compound doesn’t mean it’s practical to include turmeric onto food contact surfaces or food.

I cooked my soup to over 200F for about an hour. And then put it into a shallow dish and cooled it.

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About Ben Chapman

Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.