alexa The Green Image Of Processed Food By MAPs Raw Material Quality
ISSN: 2476-2059

Journal of Food: Microbiology, Safety & Hygiene
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Share This Page

Additional Info

Loading Please wait..

6th International Conference on Food Safety & Regulatory Measures
June 05-07, 2017 Milan, Italy

Alessandra Bertoli
University of Pisa, Italy
ScientificTracks Abstracts: J Food Microbiol Saf Hyg
DOI: 10.4172/2476-2059-C1-002
In the last few years, the reduction or elimination of pathogens in food has increasingly oriented to substitution of synthetic food additives with different types of MAPs (Medicinal and Aromatic Plant) derivatives, which are added directly to foods or incorporated in the food packages. These new food formulations may answer simultaneously to the WHO recommendation to reduce the consumption of salt to decrease the incidence of cardio-vascular disease as well as to satisfy the worldwide demand of products with a reduced impact on the environment. Spices, essential oils, and plant extracts have been studied for their antibacterial and antioxidant properties since long time, but it is only recently that these data are used in the food production with safe and natural or green image. In fact, the addition of MAP derivatives in processed foods can extend their shelf life without the more toxic effects of chemical preservatives. Most of essential oils (EOs) in food industry have been recognized as generally safe by the American Food and Drug Administration and have a broad spectrum of antimicrobial action against different pathogenic and spoilage microorganisms. In addition, due to their wide range of phytochemicals, MAPs and derivatives are still debated on the possibility they can even result in beneficial health effects for the consumer. Most studies on the raw EOs generally show that they are slightly more active against gram positive than gram negative. This activity has to be related to EO quali-quantitative composition and the interactions among the different compounds. Further data have to be recorded to quantify microbial resistance or to explain the mechanism in the foodstuffs directly as bacterial sensitivity can also influenced by several factors due to both intrinsic food properties and extrinsic processing parameters. However, whatever MAPs derivatives have been used as additives, food production protocols should make their green image coherent with their effectiveness as food preservative by guarantying first of all MAP raw material quality.

Alessandra Bertoli is a Researcher in Department of Pharmacy at University of Pisa. She completed her Master’s Degree at University of Parma; Post-doctoral studies in Department of Pharmaceutical Sciences at University of Calabria and; PhD in Medicinal Plants at University of Pisa. She is involved in national and international research projects and is an invited Lecturer. She is the Co-author of more than 100 publications.

Email: [email protected]

image PDF   |   image HTML

Relevant Topics

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version