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Advisor(s)
Abstract(s)
Microbial foodborne diseases are a major health concern. In this regard, one of the major
risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits
and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and
increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed,
there has been increased interest in using EO in fresh produce. However, more information about
EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO
as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic
concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in
the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP
food pathogens, including the more realistic applications. Overall, due to this type of information,
EO could be better regarded as an added value to the food industry
Description
Keywords
essential oils minimally processed foods foodborne pathogens antibacterial mechanisms minimal inhibitory concentrations minimal bactericidal concentrations
Pedagogical Context
Citation
Santos, M.I.S.; Marques, C.; Mota, J.; Pedroso, L.; Lima, A. Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review. Microorganisms 2022, 10, 760
Publisher
MDPI