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Antimicrobial Properties of Chili Peppers | OMICS International | Abstract

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Review Article

Antimicrobial Properties of Chili Peppers

Morrine A Omolo, Zen-Zi Wong, Amanda K Mergen, Jennifer C Hastings, Nina C Le, Holly A Reiland, Kyle A Case and David J Baumler*
Department of Food Science and Nutrition, University of Minnesota-Twin Cities, St. Paul, MN, USA
Corresponding Author : David J Baumler
Department of Food Science and Nutrition
University of Minnesota-Twin Cities
St. Paul, Minnesota, USA
Tel: 651-280-5895
Received March 28, 2014; Accepted May 27, 2014; Published June 06, 2014
Citation: Omolo MA, Wong Z, Mergen AK, Hastings JC, Le NC, et al. (2014) Antimicrobial Properties of Chili Peppers. J Infect Dis Ther 2:145. doi:10.4172/2332-0877.1000145
Copyright: © 2014 Omolo MA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Chili peppers are used worldwide in foods for their pungent flavor, aroma, and to prolong food spoilage. With capsaicin contents ranging from zero to millions of Scoville heat units, the different varieties offer a wide range of options for people all over the world. In addition to their use in cuisines, chili peppers have been explored for their antimicrobial and antifungal properties. Consequently, research is underway to determine the potential for the application of chili pepper extracts in the food industry in place of artificial preservatives. As new antibiotic-resistant food borne pathogens emerge, the discovery of natural antimicrobials in chili peppers will be invaluable to food scientists. This review goes over some relevant research that has already been done in this area. In addition it lays the ground for the new research that is emerging testing new varieties of chili peppers for nutrient content, flavor profiles, and for antimicrobial activities against numerous human pathogens.