Phytochemicals as anti-microbial food preservatives

Abstract

Phytochemicals containing essential oils (EOs) in the range of 0.05-0.1% have demonstrated inhibitory activity against pathogens, such as Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus, in food systems. Three major limitations for the broad application of phytochemicals in food are: limited data about their effects in food, strong odor, and high cost. New techniques and synergistic effect of compounds have been successfully applied in several food and in-vitro experiments. Several in-food and in-vitro applications of essential oils, phenolic and other components are discussed in this chapter.