Overwiew of antimicrobical activity of herbal extracts in meat : bachelor thesis

Unatoč znatnom napretku prehrambene industrije i poboljšanju higijenskih navika, zbog velikog broja infekcija i intoksikacija uzrokovanih patogenim mikroorganizmima, sigurnost hrane predstavlja veliki problem. Da bi hrana bila zdravstveno ispravna i sigurna, postoji potreba za primljenom različitih aditiva čija je upotreba sve upitnija pa stoga primjena prirodnih aditiva u svrhu poboljšanja kvalitete hrane postaje sve češća. Obzirom da je meso pogodan medij za razvoj mikroorganizama vrlo je važno spriječiti rast patogena koji mogu izazvati njegovo kvarenje. Biljke i začini se koriste već dugi niz godina kao aditivi ili u svrhu aromatiziranja namirnica te se smatraju najčešće korištenim prirodnim antimikrobnim sredstvima protiv različitih patogenih mikroorganizama.Despite considerable progress in the food industry and improved hygiene habits, due to the large number of infections and intoxications caused by pathogenic microorganisms, food safety is a major problem. In order to be secure and safe, there is a need for various preservatives with questionable use, so the use of natural additives for improvement of food quality is becoming more common. Meat is a suitable medium for the microorganisms development, it is very important to prevent the growth of pathogens that can cause its spoilage. Herbs and spices have been used for many years as food additives or for food flavoring and they are considered as the most commonly used natural antimicrobial agents against various pathogenic microorganisms