Antimicrobial effect of basil, thyme and tarragon against S. Abony
2022
COJOCARI, Daniela | MACARI, Artur | SANDULACHI, Elisaveta
The research focuses particularly on basil, thyme and tarragon as an alternative natural antioxidants and antimicrobials with potential use in the meat industry. Use of herbs and spices essential oils in meat products may be interesting to food processors due to their antimicrobial characteristics. This paper provides an overview of the most important information on the positive effect of the bioactive compounds of basil, thyme and tarragon and its uses as a preservative in foods.
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