天然抗菌剂:在食品保鲜和食源性疾病控制中的应用

V. Kurćubić, S. Stajić, N. Miletić, M. Petković, I. Đurović, V. Milovanović
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引用次数: 0

摘要

食品中的天然抗菌剂已受到消费者和食品行业的广泛关注。抗生素的滥用导致对几种食品加工和保存方法具有抗生素耐药性和耐受性的微生物急剧增加。此外,与天然添加剂的好处相比,消费者越来越意识到合成防腐剂对健康的负面影响,这引起了研究人员对食品中天然产品的开发和使用的兴趣。本文综述了天然抗菌剂及其在食品保鲜和食源性疾病防治中的应用
本文章由计算机程序翻译,如有差异,请以英文原文为准。
NATURAL ANTIMICROBIAL AGENTS: APPLICATION IN FOOD PRESERVATION AND FOOD BORN DISEASE CONTROL
Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application in food preservation and food born disease control
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