Use of natural antimicrobials from a food safety perspective for control of Staphylococcus aureus.
Curr Pharm Biotechnol
; 12(8): 1240-54, 2011 Aug.
Article
en En
| MEDLINE
| ID: mdl-21470149
ABSTRACT
Staphylococcus aureus (S. aureus) is an important foodborne and environmental pathogen that can produce toxins in foods and cause infections in soft tissues. S. aureus that have developed resistance to the conventional antimicrobials are commonly called Methicillin-Resistant Staphylococcus aureus (MRSA) and Vancomycin-Resistant S. aureus (VRSA). Their prevalence is believed to be due to the widespread use of antibiotics. Therefore, natural antimicrobials are in urgent demand as alternatives to conventional antibiotics to treat S. aureus infections. In this review, natural antimicrobials from plant, animal and microbiological origins are discussed, including their mode of action and mechanisms of bacterial resistance, major components, chemical structure, effectiveness, synergistic effects and future prospects.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Staphylococcus aureus
/
Inocuidad de los Alimentos
/
Microbiología de Alimentos
/
Antiinfecciosos
Tipo de estudio:
Risk_factors_studies
Idioma:
En
Revista:
Curr Pharm Biotechnol
Asunto de la revista:
BIOTECNOLOGIA
/
FARMACOLOGIA
Año:
2011
Tipo del documento:
Article
País de afiliación:
China