A review on antimicrobial activities of some culinary herbs and spices against Staphylococcus aureus

Food safety is of great importance all over the world as it concerns consumer health. All employees in food chain must comply with hygiene rules. One important issues that threaten contamination microorganisms. Numerous people are affected by contaminated and/or poorly preserved and outbreaks have occurred. The World Health Organization (WHO) draws attention to human health economic losses this respect. From ancient times, herbs spices utilized Türkiye various parts enhance flavor their sensory properties. It also possible prevent development Staphylococcus aureus, which causes poisoning, thanks antibacterial properties culinary or spices. Thus, using natural antimicrobial substances from may be an alternative for inhibition/elimination growth S. aureus extending shelf life without synthetic preservatives. This review aims explain foodborne diseases global burden, staphylococcal antimicrobials, some edible Türkiye: uses efficacy against aureus.