Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 16, Issue 2, Pages 316-329Publisher
WILEY
DOI: 10.1111/1541-4337.12255
Keywords
antimicrobials; food safety; mushroom; natural preservatives
Categories
Funding
- Fujian Academy of Agricultural Sciences [CXTD2011-15]
- Natl. Ministry of Agriculture, China for Special Fund for Agro-Scientific Research in the Public Interest [201303080]
- Guelph Research and Development Centre
- AAFC
Ask authors/readers for more resources
The interest in discovering and developing natural antimicrobials has significantly increased due to consumer preferences for foods that are free of chemical preservatives while still microbiologically safe. One of the best sources of natural antimicrobials is certain mushrooms (fungi) as many of them not only have nutraceutical functions but also possess antimicrobial properties. This article reviews the available information on mushroom antimicrobials for food safety control. It includes available resources, extraction procedures, antimicrobial activities, and the status of their applications to food safety. The review indicates that there are great potential benefits to be gained from mushroom antimicrobials in food production, processing, and preservation as a biosolution to meet the increasing demands for food quality and safety.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available