Antimicrobial herb and spice compounds in food

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...

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Bibliographic Details
Published inFood control Vol. 21; no. 9; pp. 1199 - 1218
Main Authors Tajkarimi, M.M., Ibrahim, S.A., Cliver, D.O.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.09.2010
Subjects
antibacterial properties
Bacillus cereus
Escherichia coli O157:H7
essential oils
food preservatives
Food-borne pathogens
herbs
Herbs and spices
Listeria monocytogenes
literature reviews
natural additives
Natural preservatives
Salmonella typhimurium
spices
Staphylococcus aureus
Herbs and spices
Food-borne pathogens
Natural preservatives
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Summary: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.
Bibliography:http://dx.doi.org/10.1016/j.foodcont.2010.02.003
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2010.02.003