Natural Antimicrobial as an Alternative Food Preservatives in the Dietary Systems of Human and Livestock

Abstract

Natural antimicrobials have gained immense importance for researchers in the food industries in preserving food and increasing its shelf life by inhibiting the growth of microbial cells or by killing them. It can be an alternative to the critical complications of microbial resistance and combat various side effects of some synthetic compounds, alongside fulfilling the food safety requirements. In contrast to the benefits imparted by the natural preservatives, the emerging negative impacts exerted by synthetic preservatives on the health and safety of consumers are leading to the obligation for more systematic research to assess the toxicity and mechanism of action of bio preservatives. This review summarizes the natural antimicrobials that can be utilized in dietary systems of humans and livestock, their mechanism of action, various factors affecting their antimicrobial activity, and their incorporation into nano-system to ensure their safety and efficacy.