As essential oils (EOs) possess GRAS status, there is a strong interest in their application to
food preservation. Trends in the food industry suggest consumers are drawn to …

Consumer safety concerns over established fresh produce washing methods and the
demand for organic and clean-label food has led to the exploration of novel methods of …

Abstract Background Essential oils (EOs) extracted from plants have been the focus of
numerous researches due to their potential in the food and pharmaceutical industries and …

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 …

The growing interest in using plant-derived extracts, including essential oils (EOs), as
natural antimicrobials in foods is fueled by the need to reduce the use of synthetic food …

Meat and meat products are highly susceptible to the growth of micro-organism and
foodborne pathogens that leads to severe economic loss and health hazards. High …

Abstract Background Essential oils (EOs) are plant-derived volatile and aromatic extracts
with diverse biological effects like antibacterial, anti-inflammatory, and antioxidant …

Highlights•Essential oils have great potential as natural antimicrobial agents in food
packaging.•Micro and nanoencapsulation techniques improve the biological activities of …

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 …

Most studies evaluating the use of essential oils (EO) as antibacterial agents focus mainly on
minimal inhibitory concentrations (MIC) rather than minimal bactericidal concentrations …