Review
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Year 2022, , 75 - 85, 30.08.2022
https://doi.org/10.51753/flsrt.1083093

Abstract

References

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A review on antimicrobial activities of some culinary herbs and spices against Staphylococcus aureus

Year 2022, , 75 - 85, 30.08.2022
https://doi.org/10.51753/flsrt.1083093

Abstract

Food safety is of great importance all over the world as it concerns consumer health. All employees in the food chain must comply with the hygiene rules. One of the important issues that threaten food safety is contamination with microorganisms. Numerous people are affected by contaminated and/or poorly preserved food and outbreaks have occurred. The World Health Organization (WHO) draws attention to human health and economic losses in this respect. From ancient times, herbs and spices are utilized in Türkiye and various parts of world to enhance the flavor of food and their sensory properties. It is also possible to prevent the development of Staphylococcus aureus, which causes food poisoning, thanks to the antibacterial properties of culinary herbs or spices. Thus, using natural antimicrobial substances from spices and herbs may be an alternative for inhibition/elimination of growth of S. aureus extending the shelf life without synthetic preservatives. This review aims to explain foodborne diseases and their global burden, staphylococcal food poisoning, natural antimicrobials, some edible herbs in Türkiye: their culinary uses and antibacterial efficacy against S. aureus.

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There are 130 citations in total.

Details

Primary Language English
Subjects Structural Biology
Journal Section Review
Authors

Didem Berber 0000-0001-5813-160X

Orçun Toksöz 0000-0002-4863-3232

İpek Türkmenoğlu 0000-0002-5828-3854

Cenk Sesal 0000-0002-0737-0122

Publication Date August 30, 2022
Submission Date March 5, 2022
Published in Issue Year 2022

Cite

APA Berber, D., Toksöz, O., Türkmenoğlu, İ., Sesal, C. (2022). A review on antimicrobial activities of some culinary herbs and spices against Staphylococcus aureus. Frontiers in Life Sciences and Related Technologies, 3(2), 75-85. https://doi.org/10.51753/flsrt.1083093

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