Essential Oils: The New Frontier to Prolong the Shelf Life of Fish Products

Fish products are highly perishable and for this reason should be stored under appropriate hygienic conditions. Microbial contamination reduces the shelf-life of food that change the organoleptic qualities and increases the risk of foodborne illness also. For these reasons scientists are trying to study, produce and test essential oils (i.e. lemon, citrus, oreganon) for the packaging that can inhibit the growth and spread of pathogenic microorganisms and in this way prolong the shelf life of perishable products