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Macroalgae as a Source of Valuable Antimicrobial Compounds: Extraction and Applications

Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens

Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E32004 Ourense, Spain
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal
Departamento de Química, Universidade de Aveiro, 3810-168 Aveiro, Portugal
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
Authors to whom correspondence should be addressed.
Antibiotics 2020, 9(10), 712;
Received: 19 August 2020 / Revised: 13 October 2020 / Accepted: 13 October 2020 / Published: 17 October 2020
(This article belongs to the Special Issue Challenges in Antibiotics Analysis)
The search for food resources is a constant in human history. Nowadays, the search for natural and safe food supplies is of foremost importance. Accordingly, there is a renewed interest in eco-friendly and natural products for substitution of synthetic additives. In addition, microbial contamination of food products during their obtaining and distribution processes is still a sanitary issue, and an important target for the food industry is to avoid food contamination and its related foodborne illnesses. These diseases are fundamentally caused by certain microorganisms listed in this review and classified according to their Gram negative or positive character. Algae have proven to possess high nutritional value and a wide variety of biological properties due to their content in active compounds. Among these capabilities, macroalgae are recognized for having antimicrobial properties. Thus, the present paper revises the actual knowledge of microbial contaminants in the food industry and proposes antimicrobial algal compounds against those pathogenic bacteria responsible for food contamination as valuable molecules for its growth inhibition. The capacity of algae extracts to inhibit some major food pathogen growth was assessed. Moreover, the main applications of these compounds in the food industry were discussed while considering their favorable effects in terms of food safety and quality control. View Full-Text
Keywords: macroalgae; microbial contaminants; antimicrobial compounds; food industry; safety and quality macroalgae; microbial contaminants; antimicrobial compounds; food industry; safety and quality
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MDPI and ACS Style

Silva, A.; Silva, S.A.; Lourenço-Lopes, C.; Jimenez-Lopez, C.; Carpena, M.; Gullón, P.; Fraga-Corral, M.; Domingues, V.F.; Barroso, M.F.; Simal-Gandara, J.; Prieto, M.A. Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens. Antibiotics 2020, 9, 712.

AMA Style

Silva A, Silva SA, Lourenço-Lopes C, Jimenez-Lopez C, Carpena M, Gullón P, Fraga-Corral M, Domingues VF, Barroso MF, Simal-Gandara J, Prieto MA. Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens. Antibiotics. 2020; 9(10):712.

Chicago/Turabian Style

Silva, Aurora, Sofia A. Silva, C. Lourenço-Lopes, C. Jimenez-Lopez, M. Carpena, P. Gullón, M. Fraga-Corral, V. F. Domingues, M. F. Barroso, J. Simal-Gandara, and M. A. Prieto 2020. "Antibacterial Use of Macroalgae Compounds against Foodborne Pathogens" Antibiotics 9, no. 10: 712.

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