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Antimicrobials from Mushrooms for Assuring Food Safety

文献类型： 外文期刊

作者： Shen, Heng-Sheng 1 ; Shao, Suqin 2 ; Chen, Jun-Chen 1 ; Zhou, Ting 2 ;

作者机构： 1.Fujian Acad Agr Sci, Res Inst Agri Engn Technol, Fuzhou 350003, Peoples R China

2.Agr & Agri Food Canada, Guelph Res & Dev Ctr, Guelph, ON N1G 5C9, Canada

关键词： antimicrobials; food safety; mushroom; natural preservatives

期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：12.811； 五年影响因子：15.365 ）

ISSN： 1541-4337

年卷期： 2017 年 16 卷 2 期

页码：

收录情况： SCI

摘要： The interest in discovering and developing natural antimicrobials has significantly increased due to consumer preferences for foods that are free of chemical preservatives while still microbiologically safe. One of the best sources of natural antimicrobials is certain mushrooms (fungi) as many of them not only have nutraceutical functions but also possess antimicrobial properties. This article reviews the available information on mushroom antimicrobials for food safety control. It includes available resources, extraction procedures, antimicrobial activities, and the status of their applications to food safety. The review indicates that there are great potential benefits to be gained from mushroom antimicrobials in food production, processing, and preservation as a biosolution to meet the increasing demands for food quality and safety.

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