effect of herbal bioactive compounds on foods microbial spoilage

Extracts of many types of plants that be utilized as flavoring and seasoning agents in foods have been used therapeutically for centuries. Sulphur compounds, terpenes and terpene derivatives, phenols, esters, aldehydes, alcohols and glycosides have shown antimicrobial functions. So far many literatures have been studied the potential use of bioactive phytochemicals in food and pharmacy industries. Thus, this paper reviewed some of the works done to evaluate antimicrobial characteristic of some herbal chemicals, carried out in Tarbiat Modares University.