Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry

被引：5
|
作者：
Barboza, Giovana Rueda [1 ]
de Almeida, Jaqueline Milagres [1 ]
Cirone Silva, Nathalia Cristina [1 ]
机构：
[1] Univ Estadual Campinas UNICAMP, Fac Engn Alimentos, Campinas, SP, Brazil
来源：
FOOD SCIENCE AND TECHNOLOGY | 2022年 / 42卷
关键词：
food safety; natural substrates; pathogenic microorganisms; spoilage; ESSENTIAL OILS; ANTIBACTERIAL ACTIVITY; ENDOPHYTIC FUNGUS; STAPHYLOCOCCUS-AUREUS; ESCHERICHIA-COLI; ANTIMICROBIALS; BACTERIOCIN; METABOLITES; SALMONELLA; ANTIFUNGAL;
D O I：
10.1590/fst.05720
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The use of additives by the food industry is a way to prevent bacterial and fungal contamination in products as well as to conserve foods during their shelf life, preventing them from causing diseases or undesirable alterations in the sensory characteristics of foods. Food producers are greatly concerned about decreasing the addition of synthetic compounds, to avoid harm to the consumer's health and to the environment and, at the same time, about contributing to the maintenance of a safe food.
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页数：6
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