Mejora de la seguridad y la vida útil de alimentos de origen vegetalmediante métodos biológicos
- Maria José Grande Burgos 1
- Antonio Cobo Molinos 1
- Antonio Gálvez 1
- Rubén Pérez Pulido 1
-
1
Universidad de Jaén
info
ISSN: 1130-2534
Any de publicació: 2015
Volum: 28
Pàgines: 179-192
Tipus: Article
Altres publicacions en: Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental
Resum
Vegetable foods are often involved in outbreaks of foodborne illnesses. Biological control of human pathogenic and food spoiling bacteria in vegetable foods still remains a viable approach, as shown by the numerous studies published in recent years on antimicrobial substances from microorganismos, especially the so-called bacteriocins, as well as on plant-derived natural antimicrobial compounds and essential oils. Bacteriophages are also a relevant tool for inactivation of foodborne pathogens, as shown by recent development of commercial phage preparations. The efficacy of natural antimicrobials can be improved considerably if they are used as part of hurdle technology, since they can act synergistically with other antimicrobials or with physico-chemical treatments.