The Use of Natural Methods to Control Foodborne Biofilms
Abstract
:1. Introduction
2. Bacteria, Viruses, and Fungi to Control Biofilms
3. Phytochemicals and Essential Oils
4. Gaseous and Aqueous Control, as Well as Photocatalysis
5. Enzymatic Treatment
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Method | Advantages | Disadvantages | References |
---|---|---|---|
Bacteria (Bacteriocins) |
|
| [6,7,8,9,10,11,12] |
Bacteriophages |
|
| [13,14,15,16,17,18,19,20,21,22,23,24,25,26,27] |
Fungi |
|
| [31,32,33,34,35,36,37] |
Phytochemicals, Plant Extracts, and Essential Oils |
|
| [38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67] |
Gaseous and Aqueous |
|
| [69,70,71,72,73,74,75,76,77,78] |
Enzymatic |
|
| [88,89,90,91,92,93,94] |
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Esposito, M.M.; Turku, S. The Use of Natural Methods to Control Foodborne Biofilms. Pathogens 2023, 12, 45. https://doi.org/10.3390/pathogens12010045
Esposito MM, Turku S. The Use of Natural Methods to Control Foodborne Biofilms. Pathogens. 2023; 12(1):45. https://doi.org/10.3390/pathogens12010045
Chicago/Turabian StyleEsposito, Michelle Marie, and Sara Turku. 2023. "The Use of Natural Methods to Control Foodborne Biofilms" Pathogens 12, no. 1: 45. https://doi.org/10.3390/pathogens12010045