Naturally Occurring Antimicrobials for Minimally Processed Foods

被引：105

作者：

Davidson, P. Michael ^{[1
]}

Critzer, Faith J. ^{[1
]}

Taylor, T. Matthew ^{[2
]}

机构：

[1] Univ Tennessee, Dept Food Sci & Technol, Knoxville, TN 37996 USA

[2] Texas A&M Univ, Dept Anim Sci, College Stn, TX 77843 USA

来源：

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 | 2013年 / 4卷

关键词：

natural antimicrobials; essential oils; food safety; spoilage; minimally processed; food microbiology; ESCHERICHIA-COLI O157-H7; LACTIC-ACID BACTERIA; FRESH-CUT FRUITS; LISTERIA-MONOCYTOGENES; ALLYL ISOTHIOCYANATE; ESSENTIAL OILS; LACTOPEROXIDASE SYSTEM; AEROMONAS-HYDROPHILA; IN-VITRO; PATHOGENIC BACTERIA;

D O I：

10.1146/annurev-food-030212-182535

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Natural antimicrobials are gaining increased interest from researchers and food manufacturers alike seeking to discover label-friendly alternatives to the widely implemented synthetic compounds. Naturally occurring antimicrobials can be applied directly to food to protect food quality, extend food shelf life by inhibiting or inactivating spoilage microorganisms, and improve food safety by inhibiting or inactivating food-borne pathogens. There are a great number of natural antimicrobials derived from animal, plant, and microbial sources. This manuscript reviews their efficacy against spoilage and pathogenic organisms, their methods of evaluation, and their application in various foods as well as the development of novel delivery systems and incorporation with other hurdles.

引用

页码：163 / 190

页数：28

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