الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
New alternatives for food conservation and preservation are now emerging, as many studies have shown that the use of synthetic preservatives and chemical additives is leading to intoxication, cancer and other degenerative diseases. This has led to a growing consumer concern and the desire to consume healthier products containing natural preservatives and additives instead of synthetic ones. This generates the need to look for conservation alternatives that cover the same antimicrobial properties and compatibility with food. In this review, we focus on Essential Oils obtained from aromatic and medicinal plants. Essential Oils have antimicrobial activity against a wide range of microorganisms and antioxidant activity, this is generally attributed to phenolic compounds owned by EOs.