Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid

Phenolic phytochemicals are excellent sources of antioxidants and antimicrobials in the diet, which contribute positively to the management of oxidation-linked and infectious diseases. Traditionally, individual phenolics have been targeted as antimicrobials with low efficacy. In this manuscript, we have shown how mixtures of phenolic phytochemicals from cranberry and oregano, in synergistic combination with lactic acid, can inhibit V. parahaemolyticus in seafood systems. Such a strategy can be used for enhancing food safety in food industry.