Publication: The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review
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Date
2022-11-01
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Abstract
Poultry is one of the fastest growing industries due to advantages in land use, rapid production and advances in feed technology. The rising trend in the consumption of poultry meat over the last 50 years has also increased concerns about food safety. Campylobacter jejuni is the leading bacterial cause of gastroenteritis, the foremost cause of foodborne deaths. Despite significant progress in food safety methology, the genus Campylobacter remains a common foodborne pathogen in poultry. Increasing consumer demands for natural products require the discovery of new antimicrobials to ensure the safety of poultry meat. Recent studies have revealed that eugenol acts with antimicrobial activity on a wide variety of foodborne microorganisms. Eugenol is generally recognized as safe and is a promising preservative for the food industry. However, specific applications of eugenol need to be identified and validated to clarify the role of the food preservative in poultry meat safety.
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Sağlık Bilimleri, Beslenme ve Dietetik, Tarımsal Bilimler, Ziraat, Gıda Mühendisliği, Kimya, Diğer, Temel Bilimler, Mühendislik ve Teknoloji, Health Sciences, Nutrition and Dietetics, Agricultural Sciences, Agriculture, Food Engineering, Chemistry, Other, Natural Sciences, Engineering and Technology, KİMYA, UYGULAMALI, Temel Bilimler (SCI), GIDA BİLİMİ VE TEKNOLOJİSİ, Tarım Bilimleri, Tarım ve Çevre Bilimleri (AGE), BESLENME VE DİYETETİK, CHEMISTRY, APPLIED, CHEMISTRY, Natural Sciences (SCI), FOOD SCIENCE & TECHNOLOGY, AGRICULTURAL SCIENCES, Agriculture & Environment Sciences (AGE), NUTRITION & DIETETICS, Beslenme ve Diyetetik, Kimya (çeşitli), Genel Kimya, Proses Kimyası ve Teknolojisi, Yemek bilimi, Fizik Bilimleri, Yaşam Bilimleri, Chemistry (miscellaneous), General Chemistry, Process Chemistry and Technology, Food Science, Physical Sciences, Life Sciences, Campylobacter jejuni, Poultry, Eugenol, Clove oil, Antimicrobial agent, CLOVE ESSENTIAL OIL, LISTERIA-MONOCYTOGENES, ANTIMICROBIAL ACTIVITY, ESCHERICHIA-COLI, FOOD, SALMONELLA, CINNAMALDEHYDE, VIRULENCE, EXTRACTION, THYMOL
Citation
GÜRBÜZ M., OMURTAG KORKMAZ B. İ., "The anti-campylobacter activity of eugenol and its potential for poultry meat safety: A review", FOOD CHEMISTRY, cilt.394, 2022