Report on Minimum Inhibitory Concentration and Minimum Bactericidal Concentration Values of Natural Antimicrobials against Indicator Microorganisms
| Main Authors: | Skandamis, Panos, Moschopoulou, Georgia, Kintzios, Spyridon |
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| Format: | info Lainnya Journal |
| Terbitan: |
, 2021
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| Subjects: | |
| Online Access: |
https://zenodo.org/record/5032893 |
Daftar Isi:
- The use of antimicrobials is a common practice for preservation of foods. Incorporation, in a food recipe, of chemical antimicrobials towards inhibition of spoilage and pathogenic micro-organisms results in the compositional modification of food. This treatment is nowadays undesirable for the consumer, who likes natural products. Scientific community reflecting consumers demand for natural antimicrobials has made efforts to investigate the possibility to use natural antimicrobials such us essential oils of plant origin to inhibit microbial growth. In addition, to the compositional modification of a food, antimicrobials are also used for a food surface treatment or for incorporation in the packaging material. This is especially important for cooked meat products, to decontaminate them from post-thermal processing cross-contamination. Antimicrobial substances are also used in certain stages of food process corresponding to critical control points; their presence contributes to the safety design of a food with other existing hurdles of microbial growth. This report is mainly focused on natural antimicrobials and specially the use of essential oils as food additives, providing in parallel basic information on their mode of action and their antimicrobial activity against selected foodborne pathogens.