Nowadays, consumers are demanding natural and safe foods with no additives, reduced quantities of salt and no need to be cooked [9]. However, the emergence of psychrotrophic foodborne pathogens is an important cause of concern. To guarantee the safety of minimally processed foods, there is an intense research on natural antimicrobials derived from animals, plants and microorganisms. Bacteriocin...

introduction: essential oils are used as flavoring agents in various foods. layer-by-layer (lbl) technique is a method in which the material is dipped into a series of different solutions containing oppositely charged polyelectrolytes. the aim of this study is to investigate the effectiveness of a multilayered edible coating with an antimicrobial compound (lemon and peppermint) in enhancing the...

Water-methanol extract from Filipendula ulmaria contains a variety of phenolic compounds, such as caffeic, p-coumaric and vanillic acid, myricetin, etc, which demonstrate antibacterial activity. Monitoring this activity in the broth using absorbance measurements showed that species of the Enterobacteriaceae family were more resistant than other Gram-negative and Gram-positive bacteria tested. A...