Antimicrobianos naturales: cómo la naturaleza nos protege de los microorganismos
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2006
Author(s)
Acero-Ortega, Claudia Ariadna
Type
Resource Types::text::Non-primary product
Abstract
Despite the fact that preserving effects of some food have benefited man for millennia, only recently is their activity deeply researched. Antimicrobial agents might be synthetic components intentionally added to food or natural components, substances with a biologic origin (also called natural antimicrobials) that might be commercially used as additives to preserve food. An example of the latter are the diverse varieties of spices and herbs —matter of rigorous scientific research in recent years—, which have been proved to have an inhibiting effect in the growth of bacteria causing food-transmitted illnesses, including Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium and Bacillus cereus. Thence, the potential as an additional, microorganism-controlling barrier that these components have, is pointed out, within the diverse available food preserving technologies.
File(s)
License
Acceso Abierto
How to cite
Acero Ortega, C. A. . (2006). Antimicrobianos naturales: cómo la naturaleza nos protege de los microorganismos. HE, (9), 73–88. Recuperado a partir de https://revistas.up.edu.mx/ESDAI/article/view/1383
Table of contents
Los protagonistas: las especias -- Su uso: más allá de la cocina -- Principales sistemas antimicrobianos: ¿cómo funcionan? -- Presente y futuro