Food by-products as natural source of bioactive compounds against Campylobacter
This review describes the role of different food by-products as alternative tool to the use of antibiotics and disinfectants in the control of Campylobacter, the main bacterial foodborne pathogen associated to human gastroenteritis. These by-products are a source of bioactive compounds potentially a...
| Autores: | , |
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| Tipo de recurso: | otro |
| Estado: | Versión enviada para evaluación y publicación |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/206196 |
| Acceso en línea: | http://hdl.handle.net/10261/206196 |
| Access Level: | acceso abierto |
| Palabra clave: | Food by-products Campylobacter Foodborne pathogen Bioactive compounds Phenolic compounds Citrus peel extract |
| Sumario: | This review describes the role of different food by-products as alternative tool to the use of antibiotics and disinfectants in the control of Campylobacter, the main bacterial foodborne pathogen associated to human gastroenteritis. These by-products are a source of bioactive compounds potentially applicable at all stages of the food chain where Campylobacter is present. Therefore, the use of industrial food by-products in the mitigation of Campylobacter contamination may contribute to its revalorization and the sustainability of different production processes, which is a cause of global concern nowadays. |
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