Quercetin, an essential plant flavonoid, possesses a variety of pharmacological activities.
Extensive literature investigates its antimicrobial activity and possible mechanism of action …

In recent years, the search for natural plant-based antimicrobial compounds as alternatives
to some synthetic food preservatives or biocides has been stimulated by sanitary …

The increasing demand for natural, safe, and sustainable food preservation methods drove
research towards the use of plant antimicrobials as an alternative to synthetic preservatives …

The aim of this study was to assess the efficacy of four natural antimicrobial compounds
(cinnamaldehyde, eugenol, resveratrol and thymoquinone) plus a control chemical …

Vibrio parahaemolyticus is a major food-borne pathogen and the leading cause of seafood-
associated enteric infections worldwide. In addition, imprudent use of antibiotics has …

Porphyromonas gingivalis is a causative agent in the onset and progression of periodontal
disease. This study aims to investigate the effects of quercetin, a natural plant product, on P …

Listeria monocytogenes is a gram-positive pathogen, that usually adheres to stainless steel
(SS), and other abiotic surfaces in food processing that undergo repeated cleaning and …

Listeria monocytogenes is the species of foodborne pathogenic bacteria that causes the
infection listeriosis. The food production chain employs various methods to control biofilms …

For the seafood industry, Vibrio parahaemolyticus, one of the most prevalent food-borne
pathogenic bacteria that forms biofilms, is a constant cause of concern. There are numerous …

The aim of this study was to analyze the antibacterial activity of four essential oils (EOs),
Melaleuca alternifolia, Eucalyptus globulus, Mentha piperita, and Thymus vulgaris, in …