The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Poultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuni is the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food safety methology, the genus Campylobacter remains a common foodborne pathogen in poultry. Increasing consumer demands for natural products require the discovery of new antimicrobials to ensure the safety of poultry meat. Recent studies have revealed that eugenol acts with antimicrobial activity on a wide variety of foodborne microorganisms. Eugenol is generally recognized as safe and is a promising preservative for the food industry. However, specific applications of eugenol need to be identified and validated to clarify the role of the food preservative in poultry meat safety.
Açıklama
Anahtar Kelimeler
Campylobacter Jejuni, Poultry, Eugenol, Clove Oil, Antimicrobial Agent, Clove Essential Oil, Listeria-Monocytogenes, Antimicrobial Activity, Escherichia-Coli, Food, Salmonella, Cinnamaldehyde, Virulence, Extraction, Thymol
Kaynak
Food Chemistry
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
394
