Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 59, Issue 20, Pages 3281-3292Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2018.1488159
Keywords
Essential oils; chemical components; food; foodborne pathogenic bacteria; antibacterial mechanism
Categories
Funding
- National Key Technology R&D Program in the 12th Five-Year Plan of China [2015BAD16B01]
- Forestry science and technology innovation and extension project of Jiangsu Province [LYKJ[2017]26]
- Science and Technology Plan of Ningbo city [2017C10068]
- Changzhou Technology Supporting Plan [CE20172002]
- Policies to guide class plan (cooperative) in Jiangsu Province [BY2016022-01]
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In recent years, with the continuous improvement of people's living standard, the importance of healthy lifestyles is becoming more and more recognized. Therefore, food safety has attracted much attention. This has prompted people to study new technologies that can guarantee food safety without the use of preservatives. Compared with other types of food preservatives, essential oils (EOs) are gotten more attention, because they meet the current development trend of food additives about green, safety and health. Therefore, this paper focuses on the research of effective contribution of EOs to inhibit the growth of foodborne pathogens, systematically summarized the commonly used EOs and their main extraction methods and chemical components and, the antibacterial mechanism of EOs on food borne pathogens, systematically analysis the specific application case of EOs in food discussed. Hoping to provide some reference and help to the relevant researchers.
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