TY - JOUR
T1 - Antimicrobial herb and spice compounds in food
AU - Tajkarimi, Mehrdad
AU - Ibrahim, SA
AU - Cliver, D. O.
PY - 2010/9/1
Y1 - 2010/9/1
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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U2 - 10.1016/j.foodcont.2010.02.003
DO - 10.1016/j.foodcont.2010.02.003
M3 - Review article
SN - 0956-7135
VL - 21
SP - 1199
EP - 1218
JO - Food Control
JF - Food Control
IS - 9
ER -