Amaral, Joana S.Ribeiro, António E.Alves, SofiaGonçalves, AlexandrePoeta, Patrícia2014-02-122014-02-122012Amaral, J.S.; Ribeiro, António E.; Alves, S.; Gonçalves, A.; Poeta, P. (2012). Chemical composition of different oregano (origanum vulgare l.) essential oils: relevance for the activity against foodborne and spoilage bacteria. In 4th EucheMS Chemistry Congres. 106, p. s1159http://hdl.handle.net/10198/9308Herbs and spices have been used for centuries in culinary for seasoning and flavouring purposes. More recently, there has been a growing interest regarding the use of some plants and its essential oils (EO) for their activity against foodborne pathogens and foodspoilage bacteria. Due to its potential in extending the self-life of foods and its better acceptability by consumers who demand more “natural” foods, the use of EO can be an interesting alternative to substitute, at least partially, synthetic preservatives.engEssential oilsAntimicrobial activityconference object