Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables - A Review
Santos, M.I.S., Marques, C., Mota, J., Pedroso, L., Lima, A.
Abstract
Microbial foodborne diseases are a major health concern. In this regard, one of the major \nrisk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits \nand vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and \nincrease the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, \nthere has been increased interest in using EO in fresh produce. However, more information about \nEO applications in MP foods is necessary. For instance, although in vitro tests have defined EO \nas a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic \nconcentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in \nthe case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP \nfood pathogens, including the more realistic applications. Overall, due to this type of information, \nEO could be better regarded as an added value to the food industry