1.

Antimicrobial activity of phenolic plant extracts against pathogen bacteria

In the experiment we applied different methods to test the antimicrobial effects of rosemary extracts. We verified the fact that Gram positive bacteria are more susceptible than Gram negative bacteria. Applicability of different methods was also demonstrated, among all the most appropriate was microdilution method, while bacterial growth inhibition curves were the most useful for information about antimicrobial effect. Thus we confirm that preventing microbial growth and consequently protecting food quality throughout its shelf-life is possible also using plant phenolic extracts.

B.04 Guest lecture

COBISS.SI-ID: 3579256

2.

Antimicrobial substances in foods and in the food chain

To prevent or delay food spoilage and transmission of food-borne pathogenic microorganisms along the food chain, many different antimicrobial substances (preservatives, sanitations, desinfectants, drugs, fungicides). To prevent the risk of microbial resistance development it is important to study the factors, which are crucial for antimicrobial activity. With this contribution we presented the usage of classical chemical preservatives and searching for new, natural antimicrobial substances, which could be applied directly in food preservation or in other fields of the food chain.

B.04 Guest lecture

COBISS.SI-ID: 3579512