Essential oils (EOs) are volatile and concentrated liquids extracted from different parts of
plants. Bioactive compounds found in EOs, especially terpenes and terpenoids possess a …

Essential oils are highly demanded in recent decades due to their antioxidant and
antimicrobial properties, protecting food from spoilage. However, their incorporation into low …

Due to the concern of consumers about the presence of synthetic preservatives, researchers
and food manufacturers have recently conducted extensive research on the limited use of …

Essential oils (EOs) have recently gained popularity as natural food preservatives due to
their potent antibacterial activity against food pathogens. In this review, the antibacterial …

Currently, microbial bioactive substances (postbiotics) are considered a promising tool for
achieving customer demand for natural preservatives. This study aimed to investigate the …

One of the most important challenges in the food industry is to produce healthy and safe
food products, and this could be achieved through various processes as well as the use of …

Thymus zygis is an aromatic plant used in folk medicine. This work aimed to evaluate the
anti-Listeria monocytogenes activity of T. zygis essential oil (EO), whose thymol is its major …

Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin
and characteristics of its dietary matrix. Several decontamination substances are used …

Food spoilage is a remarkable issue caused by pathogenic infections like bacteria, yeasts,
molds, and the oxidation of environmental factors that result in serious problems such as …

Meat spoilage (MS) is a complex microbial ecological process involving multiple specific
microbial interactions. MS is detrimental to people's health and leads to the waste of meat …