Journal of Nutraceuticals and Food Science

Antimicrobials for minimally processed foods

Antimicrobials are gaining increased interest from researchers and food manufacturers alike seeking to discover labelfriendly alternatives to the widely implemented synthetic compounds. Naturally occurring antimicrobials can be applied directly to food to protect food quality, extend food shelf life by inhibiting or inactivating spoilage microorganisms, and improve food safety by inhibiting or inactivating food-borne pathogens. There are a great number of natural antimicrobials derived from animal, plant, and microbial sources. This manuscript reviews their efficacy against spoilage and pathogenic organisms, their methods of evaluation, and their application in various foods as well as the development of novel delivery systems and incorporation with other hurdles.

Author(s): P. Michael Davidson

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