Food Safety through Natural Antimicrobials
[EN] Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobi...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Universidad de León |
| Repositorio: | BULERIA. Repositorio Institucional de la Universidad de León |
| OAI Identifier: | oai:dnet:buleria_____::ffe5e353767007ad0ea4f91c45687f03 |
| Acceso en línea: | https://www.mdpi.com/2079-6382/8/4/208 https://hdl.handle.net/10612/28227 |
| Access Level: | acceso abierto |
| Palabra clave: | Tecnología de los alimentos Natural antimicrobials Preservation Plants Spices Bacteria Viruses Algae Mushrooms Bacteriocins Bacteriophages 3309 Tecnología de Los Alimentos 3309.90 Microbiología de Alimentos |
| Sumario: | [EN] Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers’ concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended |
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