The main foodborne pathogens are Norovirus, Enteric parasites, bacteria and fungi. Foodborne diseases can lead to high morbidity and mortality and result in huge economic losses. Some foodborne diseases are associated with antibiotic resistance, which is a significant problem throughout the world. To reduce the harm caused by antibiotics, it is important to find alternatives so that food is not infected with foodborne pathogens. Anthocyanins and catechins, two species of plant polyphenols with strong antioxidant properties, offer a promising ne...
