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A review on Antimicrobial effect of Natural Preservatives in foods
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MS Hosseini   , S KargarGhale Seyfi , N KargarGhale Seyfi , A Heydari * |
| Food Safety and Hygiene, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran |
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Abstract: (5361 Views) |
BACKGROUND: Food health is a fundamental issue from the perspective of both food consumers and food industry owners. Furthermore, multiple reports of infections resulted from contaminated foods have made the issues of food health, presentation of strategies for food pathogens control, and more protection of foods, crucial. In fact, the necessity to have healthy foods with high durability points out the ongoing need of having food preservatives. Iran is one of the world's richest regions in terms of medicinal plants' number and variety. In the case of accurate identification, these plants can play an important role in the health of community. The aim of this study was to determine the effect of different oils and extracts on various bacteria.
METHODS: In this study, a large number of related articles were received from internal and external databases to be evaluated. Among 127 received papers, 43 articles were selected based on their titles and abstracts for further investigations.
FINDINGS: According to various studies, it was further determined that Gram-negative bacteria are resistant to antimicrobials, because they have hydrophilic surfaces in membrane layers and unique periplasmic space. As far as hydrophilic surfaces of these bacteria have many LPS molecules that act as a barrier against antimicrobials and since they have relation with enzymes of periplasmic space, enzymes which can decompose molecules of outer layer,
CONCLUSION: The effect of oils on gram-positive bacteria was more than gram-negative ones. |
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| Keywords: Natural Preservatives, Oils, Antimicrobial |
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Full-Text [PDF 62 kb]
(1561 Downloads)
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Type of Study: Review |
Subject:
Vascular Surgery
Received: 2018/03/17 | Accepted: 2018/03/17 | Published: 2018/03/17
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