Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector
Madonna Ngwatshipane Mashabela, Peter Tshepiso Ndhlovu, Wilfred Otang-Mbeng
Abstract
With increased consumer knowledge of food safety and quality, there is a strong demand for preservative (synthetic)-free food and the use of natural products as preservatives. Natural antimicrobials derived from various sources are used to keep food safe from spoilage and pathogenic microbes. Plants are the primary source of antimicrobials and include a variety of essential oils that have antimicrobial properties. Many essential oils are found in herbs and spices, such as rosemary, sage, basil, oregano, thyme, cardamom, and clove. These antimicrobial compounds are also used in conjunction with edible coatings to prevent bacteria from growing on the surface of food and food products.