Review paper
Antimicrobial herb and spice compounds in food
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,...
Paper Details
Title
Antimicrobial herb and spice compounds in food
Published Date
Sep 1, 2010
Journal
Volume
21
Issue
9
Pages
1199 - 1218
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Notes
History