Video demonstrating the protocol for determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of essential oils using the micro-dilution method. Training video elaborated within the ArtiSaneFood project.
This report is mainly focused on natural antimicrobials and specially the use of essential oils as food additives, providing in parallel basic information on their mode of action and their antimicrobial activity against selected foodborne pathogens.