Citrus oils — particularly those already used as flavorings — could be an ideal alternative to chemical-based antimicrobials for food applications, says a new paper.
The tide is currently turning against chemical-based bactericides for food use, opening up opportunities for alternatives from natural sources. The reasons for this are manifold and include general consumer preferences for natural foods, legislative changes, and the isolation of antibiotic resistant pathogens.
Katie Fisher and Carol Philips of the University of Nottingham's School of Health, UK, believe that citrus essential oils (EOs) show strong potential to be used instead, not least because they are already recognized as safe and have already been seen to have an inhibitory affect against both gram-positive and gram-negative bacteria.
In a review of the evidence to support this use published in Trends in Food Science and Technology, the researchers looked at the body of evidence to recommend their use, noting that the antimicrobial properties of citrus EOs have only started to be explored quite recently.
Read the full FoodNavigator-USA.com story here.
Latest from Quality Assurance & Food Safety
- Director General of IICA and Senior USDA Officials Meet to Advance Shared Agenda
- EFSA and FAO Sign Memorandum of Understanding
- Ben Miller Breaks Down Federal Cuts, State Bans and Traceability Delays
- Michigan Officials Warn Recalled ByHeart Infant Formula Remains on Store Shelves
- Puratos USA to Launch First Professional Chocolate Product with Cultured Cocoa
- National Restaurant Association Announces Federal Policy Priorities
- USDA Offloads Washington Buildings in Reorganization Effort
- IDFA Promotes Andrew Jerome to VP of Strategic Communications and Executive Director of Foundation
