Antimicrobial herb and spice compounds in food

被引：927

作者：

Tajkarimi, M. M. ^{[1
]}

Ibrahim, S. A. ^{[1
]}

Cliver, D. O. ^{[2
]}

机构：

[1] N Carolina Agr & Tech State Univ, Food Microbiol & Biotechnol Lab, Greensboro, NC 27411 USA

[2] Univ Calif Davis, Food Safety Lab, Dept Populat Hlth & Reprod, Sch Vet Med, Davis, CA 95616 USA

来源：

FOOD CONTROL | 2010年 / 21卷 / 09期

关键词：

Herbs and spices; Natural preservatives; Food-borne pathogens; ESCHERICHIA-COLI O157-H7; PLANT ESSENTIAL OILS; OREGANO ESSENTIAL OIL; ELECTROLYZED NACL SOLUTIONS; FATTY-ACID-COMPOSITION; SHELF-LIFE EXTENSION; L. ESSENTIAL OIL; CHEMICAL-COMPOSITION; ANTIBACTERIAL ACTIVITY; LISTERIA-MONOCYTOGENES;

D O I：

10.1016/j.foodcont.2010.02.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1199 / 1218

页数：20

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