A review on antimicrobial activities of some culinary herbs and spices against staphylococcus aureus

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dc.authorid0000-0001-5813-160Xen_US
dc.contributor.authorBerber, Didem
dc.contributor.authorToksöz, Orçun
dc.contributor.authorTürkmenoğlu, İpek
dc.contributor.authorSesal, Nüzhet Cenk
dc.date.accessioned2024-07-12T20:39:49Z
dc.date.available2024-07-12T20:39:49Z
dc.date.issued2022en_US
dc.departmentFakülteler, Güzel Sanatlar Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractFood safety is of great importance all over the world as it concerns consumer health. All employees in the food chain must comply with the hygiene rules. One of the important issues that threaten food safety is contamination with microorganisms. Numerous people are affected by contaminated and/or poorly preserved food and outbreaks have occurred. The World Health Organization (WHO) draws attention to human health and economic losses in this respect. From ancient times, herbs and spices are utilized in Türkiye and various parts of world to enhance the flavor of food and their sensory properties. It is also possible to prevent the development of Staphylococcus aureus, which causes food poisoning, thanks to the antibacterial properties of culinary herbs or spices. Thus, using natural antimicrobial substances from spices and herbs may be an alternative for inhibition/elimination of growth of S. aureus extending the shelf life without synthetic preservatives. This review aims to explain foodborne diseases and their global burden, staphylococcal food poisoning, natural antimicrobials, some edible herbs in Türkiye: their culinary uses and antibacterial efficacy against S. aureus.en_US
dc.identifier.citationBerber, D., Toksöz, O., Türkmenoğlu, İ. and Sesal, N.C. (2022). A review on antimicrobial activities of some culinary herbs and spices against staphylococcus aureus. Frontiers in Life Sciences and Related Technologies, 3(2), s.75-85.en_US
dc.identifier.doi10.51753/flsrt.1083093
dc.identifier.endpage85en_US
dc.identifier.issn2718-062X
dc.identifier.issue2en_US
dc.identifier.startpage75en_US
dc.identifier.trdizinid1118129en_US
dc.identifier.urihttps://doi.prg/10.51753/flsrt.1083093
dc.identifier.urihttps://hdl.handle.net/20.500.12415/1218
dc.identifier.volume3en_US
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorBerber, Didem
dc.language.isoenen_US
dc.publisherFrontiers in Life Sciences and Related Technologiesen_US
dc.relation.ispartofFrontiers in Life Sciences and Related Technologiesen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKY01057
dc.subjectAntimicrobialen_US
dc.subjectCulinary herbs and spicesen_US
dc.subjectFood poisoningen_US
dc.subjectStaphylococcus aureusen_US
dc.titleA review on antimicrobial activities of some culinary herbs and spices against staphylococcus aureusen_US
dc.typeArticle
dspace.entity.typePublication

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