Resumen
Studies focusing on the development of novel (antibacterial) food preservation technologies involving natural plant extracts rarely take into account the sublethal injury induced to bacterial cells. In the current study, sublethal injury caused by two such natural plant extracts (i.e., grape seed and garlic extract) was quantified, disclosing the possible overestimation of the antibacterial effect of some of these novel food preservation technologies. Consequently, the use of those extracts without taking into account the extent of sublethal injury could result in serious food safety issues.