ترجمه مقاله اثربخشی ضدمیکروبی ادویه جات

Food conservation has been characterized for nutritious and microbiologically stable foods and it has been archived by controlling the growth of spoiling and pathogenic food-related microorganisms. Microbial control in foods could be assured by suppressing one or more essential factors for microbial survival (Horace, 1982). It could be possible by adding suitable substances (weak organic acids, hydrogen peroxide, chelators, organic biomolecules) and applying physical (temperature, packaging) and/or chemical procedures (pH, oxide-reduction potential, osmotic pressure) (Ray, 1996; Brull and Coote, 1999). These procedures could kill or make unviable some microorganisms. There has been increasing concern of the consumers about foods free or with lower level of chemical preservatives because these could be toxic for humans (Bedin et al., 1999). Concomitantly, consumers have also demanded for foods with long shelf-life and absence of risk of causing foodborne diseases. This perspective has put pressure on the food industry for progressive removal of chemical preservatives and adoption of natural alternatives to obtain its goals concerning microbial safety. This resulted in increasing search for new technologies for use in food conservation systems, wich include: modified atmosphere packaging, combined effect of underlethal procedures, alternative antimicrobial compounds (ecstatic or cidal effect), combination of conventional (used in low levels) and alternatives antimicrobials (Brull and Coote, 1999).