Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

被引：646
|
作者：
Holley, RA [1 ]
Patel, D [1 ]
机构：
[1] Univ Manitoba, Dept Food Sci, Fac Agr & Food Sci, Winnipeg, MB R3T 2N2, Canada
来源：
FOOD MICROBIOLOGY | 2005年 / 22卷 / 04期
关键词：
natural antimicrobials; food safety; shelf-life; essential oils; plant phenolics; smoke;
D O I：
10.1016/j.fm.2004.08.006
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
This review examines the potency of natural antimicrobial agents from plants, outlining the ranges of microbial susceptibility and factors affecting antimicrobial action. Methods used for estimation of inhibitory activity are evaluated and currently understood mechanisms of their action are described. The potential value of these agents as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life. (C) 2004. Elsevier Ltd. All rights reserved.
引用
收藏
页码：273 / 292
页数：20
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