Hintz Tana, Matthews Karl K, Di Rong
Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA.
Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA.
Biomed Res Int. 2015;2015:246264. doi: 10.1155/2015/246264. Epub 2015 Oct 11.
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.
食源性疾病是一个对人类健康有重大影响的全球性问题。随着消费者对天然防腐剂替代化学化合物的需求不断增加，必须对植物抗菌化合物作为生物防腐剂的潜力进行全面研究。本文献综述将聚焦于植物源产品作为抗菌剂在食品保鲜及控制食品中食源性病原体方面的应用。将讨论这些植物化合物的结构、作用方式、稳定性和抗性，以及它们在食品工业中的应用和可能的递送技术。还将强调其益处以及挑战，例如实施方面需要进一步研究和政府监管。
