期刊
FOOD MICROBIOLOGY
卷 22, 期 4, 页码 273-292出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2004.08.006
关键词
natural antimicrobials; food safety; shelf-life; essential oils; plant phenolics; smoke
This review examines the potency of natural antimicrobial agents from plants, outlining the ranges of microbial susceptibility and factors affecting antimicrobial action. Methods used for estimation of inhibitory activity are evaluated and currently understood mechanisms of their action are described. The potential value of these agents as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life. (C) 2004. Elsevier Ltd. All rights reserved.
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