Catechins, a group of polyphenols present abundantly in green tea extract, have been reported as responsible for the antimicrobial action of tea infusions against Gram negative and Gram positive bacteria
showed that the incorporation of catechin into the Gelidiumecorneum edible film increased the degree of inhibition of
E. coli O157:H7, with an increase in the catechin concentration.
Several effects of catechins on the bacteria, proposed by different authors could provoke the inhibition or the reduction of the bacterial growth such us: alteration of the cell morphology