{"title":"大蒜、肉桂和壳聚糖对食品相关病原体的抑菌活性","authors":"Dhiraj B. Shekhawat","doi":"10.18231/j.ijmmtd.2022.049","DOIUrl":null,"url":null,"abstract":"Antibacterial activity of aqueous extracts and aqueous infusions of garlic, cinnamon and chitosan was investigated on food pathogens, , and . Natural antibacterial substances can be used to inhibit such pathogens and also to increase shelf life and safety of food products. All spices and herbs under study exhibited strong antibacterial activity against food related bacteria. Results suggested that among the spices investigated garlic had excellent antibacterial activity followed by cinnamon and chitosan. This indicates practical importance of these natural substances in increasing shelf life and decreasing the risk of contamination of food without any undesirable side effects which are commonly observed with the use of chemical preservatives.","PeriodicalId":14553,"journal":{"name":"IP International Journal of Medical Microbiology and Tropical Diseases","volume":"105 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antibacterial activity of garlic, cinnamon and chitosan against food related pathogens\",\"authors\":\"Dhiraj B. Shekhawat\",\"doi\":\"10.18231/j.ijmmtd.2022.049\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Antibacterial activity of aqueous extracts and aqueous infusions of garlic, cinnamon and chitosan was investigated on food pathogens, , and . Natural antibacterial substances can be used to inhibit such pathogens and also to increase shelf life and safety of food products. All spices and herbs under study exhibited strong antibacterial activity against food related bacteria. Results suggested that among the spices investigated garlic had excellent antibacterial activity followed by cinnamon and chitosan. This indicates practical importance of these natural substances in increasing shelf life and decreasing the risk of contamination of food without any undesirable side effects which are commonly observed with the use of chemical preservatives.\",\"PeriodicalId\":14553,\"journal\":{\"name\":\"IP International Journal of Medical Microbiology and Tropical Diseases\",\"volume\":\"105 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-09-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"IP International Journal of Medical Microbiology and Tropical Diseases\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18231/j.ijmmtd.2022.049\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"IP International Journal of Medical Microbiology and Tropical Diseases","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18231/j.ijmmtd.2022.049","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Antibacterial activity of garlic, cinnamon and chitosan against food related pathogens
Antibacterial activity of aqueous extracts and aqueous infusions of garlic, cinnamon and chitosan was investigated on food pathogens, , and . Natural antibacterial substances can be used to inhibit such pathogens and also to increase shelf life and safety of food products. All spices and herbs under study exhibited strong antibacterial activity against food related bacteria. Results suggested that among the spices investigated garlic had excellent antibacterial activity followed by cinnamon and chitosan. This indicates practical importance of these natural substances in increasing shelf life and decreasing the risk of contamination of food without any undesirable side effects which are commonly observed with the use of chemical preservatives.
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