Northampton Electronic Collection of Theses and Research

Potential antimicrobial uses of essential oils in food: is citrus the answer?

Fisher, K. and Phillips, C. A. (2008) Potential antimicrobial uses of essential oils in food: is citrus the answer? Trends in Food Science & Technology. 19(3), pp. 156-164. 0924-2244.

Item Type: Article
Abstract: The antimicrobial properties of essential oils (EOs) have been recognised for centuries and, with growing demand from changes in legislation, consumer trends and increasing isolation of antibiotic resistant pathogens, alternatives to chemical-based bactericides need to be found. Citrus oils not only lend themselves to use in food but also are generally recognised as safe (GRAS) and have been found to be inhibitory both in direct oil and vapour form against a range of both Gram-positive and Gram-negative bacteria. This group of oils may provide the natural antimicrobials that the food industry requires to fulfil both its requirements and those of the consumer.
Subjects: Q Science > QR Microbiology > QR75 Bacteria
T Technology > TP Chemical technology > TP368 Food processing and manufacture
Creators: Fisher, Katie and Phillips, Carol A
Publisher: Elsevier
Faculties, Divisions and Institutes: University Faculties, Divisions and Research Centres - OLD > Faculty of Health & Society
Date: March 2008
Date Type: Publication
Page Range: pp. 156-164
Journal or Publication Title: Trends in Food Science & Technology
Volume: 19
Number: 3
Language: English
ISSN: 0924-2244
Status: Published / Disseminated
Refereed: Yes
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