A novel alternative to synthetic preservatives is the use of natural products such as essential
oil (EO) as a natural food-grade preservative. EOs are Generally Recognized as Safe …

Many consumers are demanding foods without what they perceive as artificial and harmful
chemicals, including many used as antimicrobials and preservatives in food. Consequently …

Consumer awareness and demands for quality eco-friendly food products have made
scientists determined to concentrate their attention on sustainable advancements in the …

Microbial contaminations are responsible for many chronic, healthcare, persistent microbial
infections and illnesses in the food sector, therefore their control is an important public …

The consumer preference for clean-label products is requiring the food industry to
reformulate their products by replacing artificial additives with natural alternatives. Essential …

Essential oils derived from plants have been recognized for decades to exhibit biological
activities, including antioxidant, anticancer, and antimicrobial attributes. Antimicrobial …

Essential oils are aromatic and volatile liquids extracted from plants. The chemicals in
essential oils are secondary metabolites, which play an important role in plant defense as …

In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against
Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157: H7, Shigella …

Food-borne illnesses pose a real scourge in the present scenario as the consumerism of
packaged food has increased to a great extend. Pathogens entering the packaged foods …

Essential oils (EOs) have been long recognized for their antibacterial, antifungal, antiviral,
insecticidal and antioxidant properties. They are widely used in medicine and the food …