Herbs, spices and their active components as natural antimicrobials in foods
作者： C.C. Tassou , N.G. Chorianopoulos , P.N. Skandamis , G-J.E. Nychas
关键词:
摘要: Abstract: In the context of recent upward trend foodborne illness incidences caused by consumption food contaminated with bacteria and increasing resistance pathogens to antimicrobials, this chapter looks at potential role essential oils as antimicrobial agents in preparation. The provides an overview published data area presents methodologies use for evaluation their effectiveness. challenges faced industry respect safety spoilage prevention are discussed current hypotheses regarding mode action natural preservatives reviewed.
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