Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life.

Quality and safety are one of the main concerns of the European Union in food preservation. Using chemical additives extends the shelf-life of fresh foods but raises consumer's concerns about the potential long-term carcinogenic effects. Using natural substances derived from agro-industrial by-products, which have significant antimicrobial and antioxidant activities, could extend the shelf-life of fresh foods such as meat.

Eco-Friendly Sanitization of Indoor Environments: Effectiveness of Thyme Essential Oil in Controlling Bioaerosol Levels and Disinfecting Surfaces.

Bioaerosols and pathogens in indoor workplaces and residential environments are the primary culprits of several infections. Techniques for sanitizing air and surfaces typically involve the use of UV rays or chemical sanitizers, which may release chemical residues harmful to human health. Essential oils, natural substances derived from plants, which exhibit broad antimicrobial properties, could be a viable alternative for air and surface sanitation.

Vine-Winery Byproducts as Precious Resource of Natural Antimicrobials: In Vitro Antibacterial and Antibiofilm Activity of Grape Pomace Extracts against Foodborne Pathogens.

Grape pomace is the main by-product of vine-winery chains. It requires adequate treatment and disposal but is also an economically underused source of bioactive plant secondary metabolites. This study aimed to investigate the antibacterial effects of polyphenolic extracts from Aglianico ( L.

Antibacterial and Antibiofilm Efficacy of Thyme ( L.) Essential Oil against Foodborne Illness Pathogens, subsp. Serovar Typhimurium and .

Nowadays, the wide spread of foodborne illness and the growing concerns about the use of synthetic food additives have shifted the focus of researchers towards essential oils (EOs) as possible antimicrobials and preservatives of natural origin. Thanks to their antimicrobial properties against pathogenic and food spoilage microorganisms, EOs have shown good potential for use as alternative food additives, also to counteract biofilm-forming bacterial strains, the spread of which is considered to be among the main causes of the increase in foodborne illness outbreaks. In this context, the aim of this study has been to define the antibacterial and antibiofilm profile of thyme ( L.

Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from and to Inhibit and Pathogenic Food Isolates.

Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requirement for new and safe alternative strategies has resulted in the research of agents from natural sources with antimicrobial properties, such as essential oils (EOs).

Microplastics pollution in freshwater fishes in the South of Italy: Characterization, distribution, and correlation with environmental pollutants.

In this study, we investigated the presence, abundance, and chemical nature of microplastics (MPs) in the freshwater fish gastrointestinal tract in the South of Italy, and evaluated the possible correlation between MPs and environmental pollutants. Fifty specimens belonging to five species (Scardinius erythrophthalmus, Barbus barbus, Rutilus rubilio, Leuciscus cephalus, Salmo trutta), from twenty sites were collected. MPs chemical feature was identified by means of Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) and Raman microscopy.