{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,3]],"date-time":"2026-07-03T02:50:14Z","timestamp":1783047014504,"version":"3.54.6"},"reference-count":154,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2020,2,18]],"date-time":"2020-02-18T00:00:00Z","timestamp":1581984000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"The Hungarian Government and the European Union within the frames of the Sz\u00e9chenyi 2020 Programme.","award":["EFOP-3.6.1-16-2016-00008"],"award-info":[{"award-number":["EFOP-3.6.1-16-2016-00008"]}]},{"DOI":"10.13039\/501100003825","name":"Magyar Tudom\u00e1nyos Akad\u00e9mia","doi-asserted-by":"publisher","award":["J\u00e1nos Bolyai Research Scholarship"],"award-info":[{"award-number":["J\u00e1nos Bolyai Research Scholarship"]}],"id":[{"id":"10.13039\/501100003825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003825","name":"Magyar Tudom\u00e1nyos Akad\u00e9mia","doi-asserted-by":"publisher","award":["LP2016-8\/2016"],"award-info":[{"award-number":["LP2016-8\/2016"]}],"id":[{"id":"10.13039\/501100003825","id-type":"DOI","asserted-by":"publisher"}]},{"name":"New National Excellence Program of the Ministry for Innovation and Technology","award":["UNKP-19-4"],"award-info":[{"award-number":["UNKP-19-4"]}]},{"name":"FIKP program of the Ministry of Human Capacities","award":["TUDFO\/4738-1\/2019 ITM"],"award-info":[{"award-number":["TUDFO\/4738-1\/2019 ITM"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant extracts and individual phenolics have promising anti-quorum sensing potential as well and can suppress the biofilm formation and toxin production of food-related pathogens. Various studies have shown that plant phenolics can substitute or support the activity of synthetic food preservatives and disinfectants, which, by the way, can provoke serious concerns in consumers. In this review, we will provide a brief insight into the bioactive properties, i.e., the antimicrobial, anti-quorum sensing, anti-biofilm and anti-enterotoxin activities, of plant phenolic extracts and compounds, with special attention to pathogen microorganisms that have food relation. Carbohydrase aided applications to improve the antimicrobial properties of phenolic extracts are also discussed.<\/jats:p>","DOI":"10.3390\/antiox9020165","type":"journal-article","created":{"date-parts":[[2020,2,18]],"date-time":"2020-02-18T10:10:25Z","timestamp":1582020625000},"page":"165","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":337,"title":["Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1219-1049","authenticated-orcid":false,"given":"Mikl\u00f3s","family":"Tak\u00f3","sequence":"first","affiliation":[{"name":"Department of Microbiology, Faculty of Science and Informatics, University of Szeged, K\u00f6z\u00e9p fasor 52, H-6726 Szeged, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erika Be\u00e1ta","family":"Kerekes","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Science and Informatics, University of Szeged, K\u00f6z\u00e9p fasor 52, H-6726 Szeged, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carolina","family":"Zambrano","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Science and Informatics, University of Szeged, K\u00f6z\u00e9p fasor 52, H-6726 Szeged, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandra","family":"Kotog\u00e1n","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Science and Informatics, University of Szeged, K\u00f6z\u00e9p fasor 52, H-6726 Szeged, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8211-5431","authenticated-orcid":false,"given":"Tam\u00e1s","family":"Papp","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Science and Informatics, University of Szeged, K\u00f6z\u00e9p fasor 52, H-6726 Szeged, Hungary"},{"name":"MTA-SZTE \u201cLend\u00fclet\u201d Fungal Pathogenicity Mechanisms Research Group, University of Szeged, K\u00f6z\u00e9p fasor 52, H-6726 Szeged, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6164-7794","authenticated-orcid":false,"given":"Judit","family":"Krisch","sequence":"additional","affiliation":[{"name":"Institute of Food Engineering, Faculty of Engineering, University of Szeged, Mars t\u00e9r 7, H-6724 Szeged, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0009-7773","authenticated-orcid":false,"given":"Csaba","family":"V\u00e1gv\u00f6lgyi","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Faculty of Science and Informatics, University of Szeged, K\u00f6z\u00e9p fasor 52, H-6726 Szeged, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,2,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1818","DOI":"10.1089\/ars.2012.4581","article-title":"Dietary (poly) phenolics in human health: Structures, bioavailability, and evidence of protective effects against chronic diseases","volume":"18","author":"Spencer","year":"2013","journal-title":"Antioxid. 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