RT info:eu-repo/semantics/article
T1 Food safety through natural antimicrobials
A1 Quinto Fernández, Emiliano José
A1 Caro Canales, Irma
A1 Villalobos Delgado, Luz H.
A1 Mateo, Javier
A1 Mateo Silleras, Beatriz de
A1 Redondo del Río, María Paz
K1 Antimicrobials
K1 Antimicrobianos
AB 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.
PB MDPI
SN 2079-6382
YR 2019
FD 2019
LK https://uvadoc.uva.es/handle/10324/53286
UL https://uvadoc.uva.es/handle/10324/53286
LA eng
NO Antibiotics, 2019, vol. 8, n. 4, 208
NO Producción Científica
DS UVaDOC
RD 16-jul-2024