Use of antimicrobial agents in food processing systems.
This article reviews the patents showing the use of antimicrobial agents in processing plants to eliminate the growth of the microorganism that affects on the quality and safety of the end products. Several materials have unique antimicrobial effects, especially towards biofilms in the processing equipments. The selection of a proper antimicrobial agent is essential to obtain the best results in preserving foods. The antimicrobial agent must not be toxic, and many factors need to be considered in choosing the right antimicrobial agent.
Department of Food Science, Faculty of Food and Agriculture, United Arab Emirates University (UAEU), Box 17551, Al Ain, UAE. a.abushelaibi@uaeu.ac.ae
Aisha A
AA
Abushelaibi
Mariam S
MS
Al Shamsi
Hanan S
HS
Afifi
D000890:Anti-Infective Agents / Q000494:pharmacology*; D018441:Biofilms / Q000187:drug effects*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D059022:Food Safety / Q000379:methods*; D006801:Humans; D010330:Patents as Topic
D000890:Anti-Infective Agents