Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials

This review examines the potency of natural antimicrobial agents from plants, outlining the ranges of microbial susceptibility and factors affecting antimicrobial action. Methods used for estimation of inhibitory activity are evaluated and currently understood mechanisms of their action are described. The potential value of these agents as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life.