Abstract
Antimicrobial food preservatives serve important roles in the protection of foods by inhibiting growth of pathogenic microorganisms and in increasing the shelflife of foods by inhibiting spoilage microorganisms. Naturally occurring antimicrobial compounds derived from animal, plant and microbial sources have potential for use alone, as adjuncts to traditional, regulatory-approved antimicrobial preservatives, or in combination with other food preservation processes. Not all natural antimicrobial compounds are suitable for use in all types of foods. Activity varies depending upon source, target microorganism and application. Challenges to the utilization of natural antimicrobials include lack of application data, lack of toxicological information and impact of potential antimicrobials on sensory properties of foods. Despite their limitations and challenges to their use, natural antimicrobials have great potential to function as effective barriers to growth of pathogenic and spoilage microorganisms in foods.
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