4 - Natural antimicrobial agents to improve foods shelf life

Abstract

Food deterioration caused by spoilage microorganisms throughout storage and distribution has a major impact on food quality and shelf life, and pathogen microorganisms present in food can result in a variety of infections and/or intoxications. Natural antimicrobials could be an effective way to prevent or minimize food spoilage and/or foodborne outbreaks as an alternative to chemical preservatives. This chapter describes the range of natural antimicrobials potentially useful for food preservation and food safety, as well as their mechanisms of action. The different methods used for the integration of natural antimicrobials in food are also explained. Finally, the challenges and current use of natural antimicrobials in food are discussed.