Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review

Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review

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 t...

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Bibliographic Details
Main Authors: Maria Isabel S. Santos, Cátia Marques, Joana Mota, Laurentina Pedroso, Ana Lima
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Microorganisms
Subjects:
essential oils
minimally processed foods
foodborne pathogens
antibacterial mechanisms
minimal inhibitory concentrations
minimal bactericidal concentrations
Online Access:https://www.mdpi.com/2076-2607/10/4/760

Internet

https://www.mdpi.com/2076-2607/10/4/760

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