A Review on the Antimicrobial Effect of Honey on Salmonella and Listeria monocytogenes: Recent Studies
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Foodborne pathogens like Salmonella and Listeria monocytogenes are microbial agents capable of causing severe illnesses, and they pose a perpetual menace to the food industry. Given their potential to jeopardize human health, both food producers and consumers hold significant concerns regarding these pathogens. The quest for novel strategies and natural preservatives in the domain of food safety holds paramount importance in the effort to curtail the dissemination and contamination of these pathogens. In this context, honey stands out as a notable natural product with substantial potential. Honey, through its bioactive constituents, including phenolic compounds, specialized enzymes, and particularly the production of hydrogen peroxide, can serve as an efficacious tool in combatting microorganisms. This review undertakes an exploration of the antimicrobial impacts of honey on Salmonella and Listeria monocytogenes by conducting a comprehensive assessment of existing literature and consolidating available data. The existing data strongly indicates the potential of honey's antimicrobial components to hinder the proliferation and dissemination of these pathogens. This review's principal aim is to outline a path for future research and applications, acknowledging the essential need for additional data and thorough investigations before efficiently deploying honey as a countermeasure against these pathogens.
Açıklama
Anahtar Kelimeler
Biyoloji
Kaynak
Manas Journal of Agriculture Veterinary and Life Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
13
Sayı
2
