The current consumer demands together with the international regulations have pushed the
cosmetic industry to seek new active ingredients from natural renewable sources for …

The increasing pressure of abolishing and/or decreasing the use of antibiotics as
antimicrobial growth promoters for livestock calls for alternative solutions to sustain the …

Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

For centuries, plants have been used for a wide variety of purposes, from treating infectious
diseases to food preservation and perfume production. Presently, the increasing resistance …

The production of safe foods with little or no artificial preservatives is one of the foremost
leading challenges for food manufacturing industries because synthetic antimicrobial agents …

In vitro studies have demonstrated antibacterial activity of essential oils (EOs) against
Listeria monocytogenes, Salmonella typhimurium, Escherichia coli O157: H7, Shigella …

Antimicrobial compounds produced by microorganisms have been used for decades in
poultry diets to increase performance and decrease morbidity particularly in broiler chickens …

EFSA and EMA have jointly reviewed measures taken in the EU to reduce the need for and
use of antimicrobials in food‐producing animals, and the resultant impacts on antimicrobial …

Essential oils and their components are becoming increasingly popular as naturally
occurring antimicrobial agents. In this work the chemical composition and the antimicrobial …

Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves
(Thymus vulgaris L.) were identified by gas chromatography (GC) and gas …