The use of essential oils in water as a tool for the removal of pathogenic and spoilage microflora

01 December 2011 → 31 December 2013
Regional and community funding: IWT/VLAIO
Research disciplines
  • Agricultural and food sciences
    • Agriculture, land and farm management
    • Biotechnology for agriculture, forestry, fisheries and allied sciences
    • Fisheries sciences
food essential oils water food industry antimicrobial
Project description

Raw, unprocessed food products like meat, fish and fresh vegetables are rinced with water to reduce the unwanted microbial load on the product. These are pathogenic bacteria, spoilage microflora and hygienic indicators. This project evaluates the use of essential oils, as antimicrobial component added to water, for the disinfection of process and washing water, and the reduction of microbial load on the fresh food product.