**3.3 Others**

Beyond the traditional plants and herbs, other "vegetable" edible products are becoming object of attention. Seaweeds are part of oriental food habits for long, like the use of seaweeds in preparation of sushi-like dishes in Japanese cuisine, but the interest in its antimicrobial and other biological activity is recent. Methanolic extracts of six species of edible Irish seaweeds proved to be effective against food pathogenic bacteria like *Listeria monocytogenes*, *Salmonella abony*, *Enterococcus faecalis* and *Pseudomonas aeruginosa*, with brown algae more effective than green and red algae (Cox *et al*., 2010).
