Naturally occurring antimicrobials for minimally processed foods

Annual Review of Food Science and Technology

Volumn 4, Issue 1, 2013, Pages 163-190

  Davidson, P Michael ^a   Critzer, Faith J ^a   Matthew Taylor, T ^b  

^a UNIVERSITY OF TENNESSEE   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

essential oils; food microbiology; food safety; minimally processed; natural antimicrobials; spoilage

Indexed keywords

FOOD-BORNE PATHOGENS; MINIMALLY PROCESSED; MINIMALLY PROCESSED FOODS; NATURAL-ANTIMICROBIALS; NATURALLY OCCURRING; PATHOGENIC ORGANISMS; SPOILAGE MICROORGANISMS; SYNTHETIC COMPOUNDS;

ESSENTIAL OILS; FOOD MICROBIOLOGY; FOOD SAFETY; OILS AND FATS;

SPOILAGE;

ANTIINFECTIVE AGENT; BACTERIOCIN; CHITOSAN; ESSENTIAL OIL;

ANIMAL; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD SAFETY; HEAT; METHODOLOGY; PLANT; REVIEW; SPICE;

ANIMALS; ANTI-INFECTIVE AGENTS; BACTERIOCINS; CHITOSAN; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; HOT TEMPERATURE; OILS, VOLATILE; PLANTS; SPICES;

MLCS; MLOWN;

EID: 84874872928     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182535     Document Type: Review

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