Preservative agents are required to ensure that manufactured foods remain safe and
unspoiled. Antimicrobial properties of essential oils (EOs) reveal that Gram-positive bacteria …

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

New alternatives for food conservation and preservation are now emerging, as many studies
have shown that the use of synthetic preservatives and chemical additives is leading to …

The safety and management of food during its processing, transport and storage are
prerequisites for modern food processing. Despite the worldwide development of new …

Foodborne diseases continue to represent an important public health issue. The control of
food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals …

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 …

The use of natural antimicrobial compounds in food has gained much attention by the
consumers and the food industry. This is primarily due to two major factors. First, the misuse …

The antimicrobial activities of essential oils from Mexican oregano (Lippia berlandieri
Schauer), mustard (Brassica nigra), and thyme (Thymus vulgaris) were evaluated alone and …

The beneficial health effects of extracts from many types of plants that are used as
seasoning agents in foods and beverages have been claimed for centuries. The purpose of …

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