title: The Use of Plant Antimicrobial Compounds for Food Preservation.
abstract: Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.
authors.affiliation: Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA.
authors.forename: Tana
authors.initials: T
authors.lastname: Hintz
authors.affiliation: Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA.
authors.forename: Karl K
authors.initials: KK
authors.lastname: Matthews
authors.affiliation: Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA.
authors.forename: Rong
authors.initials: R
authors.lastname: Di
mesh_terms: D000890:Anti-Infective Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects / Q000472:pathogenicity; D005516:Food Microbiology; D005519:Food Preservation; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control*; D006801:Humans
chemical_list: D000890:Anti-Infective Agents