Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

International Journal of Food Microbiology
Mirian PateiroJosé M Lorenzo

Abstract

Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification. The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower tem...Continue Reading

Citations

Jan 23, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Arun K DasJose M Lorenzo
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Irene MediavillaLuis Saúl Esteban
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Maria C GiannakourouVassilia J Sinanoglou
Jul 3, 2021·Foods·Mirian PateiroJosé M Lorenzo
Jul 27, 2021·Critical Reviews in Food Science and Nutrition·Jiali JiMonique Lacroix
Aug 8, 2021·Foods·Gonzalo Delgado-PandoTatiana Pintado
Sep 7, 2021·Critical Reviews in Food Science and Nutrition·Maryam Azizi-LalabadiSeid Mahdi Jafari
Sep 14, 2021·Critical Reviews in Food Science and Nutrition·Bertrand MuhozaYang Li
Nov 17, 2021·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Sapna RaniChand Ram

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