In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed along with their potential applications in food systems. Chemical and biochemical antimicrobial compounds derived from these natural sources and their activity against a range of pathogenic and spoilage microorganisms pertinent to food, together with their effects on food organoleptic properties, ar...

Bacteriocins are antibacterial proteins produced by bacteria that kill or inhibit the growth of other bacteria. Many lactic acid bacteria (LAB) produce a high diversity of different bacteriocins. Though these bacteriocins are produced by LAB found in numerous fermented and non-fermented foods, nisin is currently the only bacteriocin widely used as a food preservative. Many bacteriocins have bee...

Efficient use of natural antimicrobials in food is predicated on the proper implementation of hurdle technology. These substances are meant to increase the robustness of existing food safety or quality assurance programs, not to correct or mask poor practices. The objective of this paper is to outline the important aspects of application of natural antimicrobials to foods, including selection o...

The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural antimicrobials strong antimicrobial activity low toxicity have been considered as alternatives current commercial preservatives. Nonetheless, these are hardly applied directly to products due issues such flavor or bioavailability. Recent advances in microencapsulation techno...

Interactions between bacterial cells and contact materials play an important role in food safety and technology. As bacterial strains become ever more resistant to antibiotics, the aim of this study was to analyse adhesion of selected foodborne bacterial strains on polystyrene surface and to evaluate the effects of natural antimicrobials on bacterial cell hydrophobicity, adhesion, and zeta pote...

The effects of selected concentrations of antimicrobials from natural (vanillin, thymol, eugenol, carvacrol or citral) or synthetic (potassium sorbate or sodium benzoate) origin on Aspergillus flavus lag time inoculated in laboratory media formulated at water activity (a(w)) 0.99 and pH 4.5 or 3.5, were evaluated. Time to detect a colony with a diameter > 0.5 mm was determined. Mold response wa...