Plant Essential Oils as Active Antimicrobial Agents

Critical Reviews in Food Science and Nutrition

Volumn 54, Issue 5, 2014, Pages 625-644

  Seow, Yi Xin ^a   Yeo, Chia Rou ^a   Chung, Hui Ling ^a   Yuk, Hyun Gyun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

antimicrobial activity; Essential oils; foodborne pathogens; phytochemicals; preservative

Indexed keywords

ANTI-MICROBIAL ACTIVITY; CONVENTIONAL METHODS; FOOD-BORNE PATHOGENS; GRAM-NEGATIVE ORGANISMS; GRAM-POSITIVE BACTERIUM; NATURAL FOOD PRESERVATIVES; PHYTOCHEMICALS; PRESERVATIVE;

ESSENTIAL OILS; FOOD PRESERVATIVES; FOOD PRODUCTS; MICROORGANISMS;

OILS AND FATS;

ANTIINFECTIVE AGENT; ESSENTIAL OIL; FOOD PRESERVATIVE; PHYTOCHEMICAL; VEGETABLE OIL;

DRUG EFFECT; DRUG POTENTIATION; FOOD CONTAMINATION; FOOD CONTROL; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; PREVENTION AND CONTROL;

ANTI-INFECTIVE AGENTS; DRUG SYNERGISM; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; GRAM-POSITIVE BACTERIA; OILS, VOLATILE; PHYTOCHEMICALS; PLANT OILS;

EID: 84889025166     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.599504     Document Type: Review

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