Abstract
Fresh or dried forms of various plants are commonly used in foods for improving quality attributes of the foods. Many researchers have found that phenolic compounds, organic acids and essential oils in the structure of plant sources show antimicrobial properties against microorganisms. Therefore, plant sources provide important potential for ensuring food safety. In recent years, as consumers have also increased their tendency to consume natural products, plant products have become more important in food industry as alternative antimicrobial agents. In this work, studies on antimicrobial active ingredients in plant products and their mechanisms of action as well as studies on inhibitor activity of these products in food systems have been compiled.
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