Antimicrobial herb and spice compounds in food

Mehrdad Tajkarimi; SA Ibrahim; D. O. Cliver

doi:10.1016/j.foodcont.2010.02.003

Antimicrobial herb and spice compounds in food

Mehrdad Tajkarimi
, SA Ibrahim
, D. O. Cliver

North Carolina Agricultural and Technical State University
University of California, Davis

Research output: Contribution to journal › Review article › peer-review

1132 Scopus citations

Abstract

Herbs and spices containing essential oils (EOs) in the range of 0.05-0.1% have demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus, in food systems. Application of herbs, spices and EOs with antimicrobial effects comparable to synthetic additives is still remote for three major reasons: limited data about their effects in food, strong odor, and high cost. Combinations of techniques have been successfully applied in several in-food and in vitro experiments. This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds. © 2010 Elsevier Ltd.

Original language	English
Pages (from-to)	1199-1218
Number of pages	20
Journal	Food Control
Volume	21
Issue number	9
DOIs	https://doi.org/10.1016/j.foodcont.2010.02.003
State	Published - Sep 1 2010

Keywords

Food-borne pathogens
Herbs and spices
Natural preservatives

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10.1016/j.foodcont.2010.02.003

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abstract = "Herbs and spices containing essential oils (EOs) in the range of 0.05-0.1\% have demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus, in food systems. Application of herbs, spices and EOs with antimicrobial effects comparable to synthetic additives is still remote for three major reasons: limited data about their effects in food, strong odor, and high cost. Combinations of techniques have been successfully applied in several in-food and in vitro experiments. This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds. {\textcopyright} 2010 Elsevier Ltd.",

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AU - Tajkarimi, Mehrdad

AU - Ibrahim, SA

AU - Cliver, D. O.

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N2 - Herbs and spices containing essential oils (EOs) in the range of 0.05-0.1% have demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus, in food systems. Application of herbs, spices and EOs with antimicrobial effects comparable to synthetic additives is still remote for three major reasons: limited data about their effects in food, strong odor, and high cost. Combinations of techniques have been successfully applied in several in-food and in vitro experiments. This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds. © 2010 Elsevier Ltd.

AB - Herbs and spices containing essential oils (EOs) in the range of 0.05-0.1% have demonstrated activity against pathogens, such as Salmonella typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus, in food systems. Application of herbs, spices and EOs with antimicrobial effects comparable to synthetic additives is still remote for three major reasons: limited data about their effects in food, strong odor, and high cost. Combinations of techniques have been successfully applied in several in-food and in vitro experiments. This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds. © 2010 Elsevier Ltd.

KW - Food-borne pathogens

KW - Herbs and spices

KW - Natural preservatives

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DO - 10.1016/j.foodcont.2010.02.003

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Antimicrobial herb and spice compounds in food

Abstract

Keywords

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