A review on antimicrobial activities of some culinary herbs and spices against staphylococcus aureus
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Frontiers in Life Sciences and Related Technologies
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Food safety is of great importance all over the world as it concerns consumer health. All employees in the food chain must comply with the hygiene rules. One of the important issues that threaten food safety is contamination with microorganisms. Numerous people are affected by contaminated and/or poorly preserved food and outbreaks have occurred. The World Health Organization (WHO) draws attention to human health and economic losses in this respect. From ancient times, herbs and spices are utilized in Türkiye and various parts of world to enhance the flavor of food and their sensory properties. It is also possible to prevent the development of Staphylococcus aureus, which causes food poisoning, thanks to the antibacterial properties of culinary herbs or spices. Thus, using natural antimicrobial substances from spices and herbs may be an alternative for inhibition/elimination of growth of S. aureus extending the shelf life without synthetic preservatives. This review aims to explain foodborne diseases and their global burden, staphylococcal food poisoning, natural antimicrobials, some edible herbs in Türkiye: their culinary uses and antibacterial efficacy against S. aureus.
Açıklama
Anahtar Kelimeler
Antimicrobial, Culinary herbs and spices, Food poisoning, Staphylococcus aureus
Kaynak
Frontiers in Life Sciences and Related Technologies
WoS Q Değeri
Scopus Q Değeri
Cilt
3
Sayı
2
Künye
Berber, D., Toksöz, O., Türkmenoğlu, İ. and Sesal, N.C. (2022). A review on antimicrobial activities of some culinary herbs and spices against staphylococcus aureus. Frontiers in Life Sciences and Related Technologies, 3(2), s.75-85.
