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Table 2 Strategies used in the food industry to control food contaminants and food-borne virus through bioactive substances

From: Natural bioactive substances for the control of food-borne viruses and contaminants in food

Strategies Natural substances Application Results References
Food additives Essential oil Yogurt Anti-microbiological effects (Singh et al. 2011)
Clary, Sage, Juniper, Lemon, and Majoram Essential oil Apple juice Anti-yeast (Tserennadmid et al. 2011)
Oregano essential oil Apple fruits Anti-microbiological effects (Lopez-Reyes et al. 2010)
Essential oil from O. vulgare L. and Rosmarinus officinalis L. Vegetables Anti-bacterial growth (De Azeredo et al. 2011)
Carvacrol and thymol essential oil Lemon Antifungal effects (Pérez-Alfonso et al. 2012)
Lysozyme Cheese Anti-microbiological effects (Sinigaglia et al. 2008; Quintieri et al. 2012)
Lactoferrin Chicken filets Anti-microbiological effects (Del Olmo et al. 2012)
Chitosan Beef Anti-microbiological, Anti-virus (Duran and Kahve 2020)
Epigallocatechin gallate-polyunsaturated fatty acid esters Food products Anti-virus effects (Shahidi and Zhong 2010)
Coatings Polysaccharides Fruits/Vegetables Anti-microbiological effects (Aloui and Khwaldia 2016)
Oregano essential oil and whey protein Chicken breast Anti-microbiological effects (Fernández-Pan et al. 2014)
Chitosan and pomegranate peel extract White shrimp Anti-microbiological effects (Yuan et al. 2016)
Oregano and thyme essential oil Food package Anti-microbiological effects (Solano and de Gante 2012)
Chitosan Food package Form a protective layer (Pinheiro et al. 2012)
Edible films. Polyphenols from propolis Food package Antifungal properties (Pastor et al. 2010)
Lysozyme, Lactoferrin Food package Anti-microbiological effects (Barbiroli et al. 2012)
Chitosan, Essential oil Food package Anti-microbiological effects
Form a protective layer
(Hafsa et al. 2016; Shahidi and Hossain 2020)