Chemical composition of different oregano (origanum vulgare l.) essential oils: relevance for the activity against foodborne and spoilage bacteria
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abstract
Herbs and spices have been used for centuries in culinary
for seasoning and flavouring purposes. More recently, there has
been a growing interest regarding the use of some plants and its
essential oils (EO) for their activity against foodborne pathogens
and foodspoilage bacteria. Due to its potential in extending the
self-life of foods and its better acceptability by consumers who
demand more “natural” foods, the use of EO can be an interesting
alternative to substitute, at least partially, synthetic preservatives.
