Berber, DidemToksöz, OrçunTürkmenoğlu, İpekSesal, Nüzhet Cenk2024-07-122024-07-122022Berber, 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.75-85.2718-062X10.51753/flsrt.1083093https://doi.prg/10.51753/flsrt.1083093https://hdl.handle.net/20.500.12415/1218Food 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.eninfo:eu-repo/semantics/openAccessAntimicrobialCulinary herbs and spicesFood poisoningStaphylococcus aureusArticle8527511181293