Essential oils as antibacterial agents against food-borne pathogens: Are they really as useful as they are claimed to be?

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Santos MIS, Martins SR, Veríssimo CSC, Nunes MJC, Lima AIG, Ferreira RMSB, Pedroso L, Sousa I, Ferreira MASS Journal of Food Science and Technology, 2017 ABSTRACT: Most studies evaluating the use of essential oils (EO) as antibacterial agents focus mainly on minimal inhibitory concentrations (MIC) rather than minimal bactericidal concentrations (MBC). In this work, we compared MICs… Read more »