Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols

A wide range of synthetic preservatives and antibacterial physical treatments are used to extend food shelf life by inhibiting bacterial growth. Also, some foods require special protection against microbial spoilage during their preparation, storage or distribution in order to increase their shelf life and organoleptic properties, avoiding microbial spoiling, which usually changes taste, odor, color and sensory or texture food properties [1]. Presence of specific microorganisms such as Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp.
Source: International Journal of Antimicrobial Agents - Category: Drugs & Pharmacology Authors: Source Type: research