available biochemical article

bluetongue virus

food additives

plant protection

laboratory animal

research integrity

rat hepatic

cytochrome enzymes

laboratory field experiments

Food Control

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.

Antimicrobial herb and spice compounds in food