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Food Safety through Natural Antimicrobials

Authors
  • Quinto, Emiliano J.1
  • Caro, Irma1
  • Villalobos-Delgado, Luz H.
  • Mateo, Javier
  • De-Mateo-Silleras, Beatriz1
  • Redondo-Del-Río, María P.1
  • 1 (M.P.R.-D.-R.)
Type
Published Article
Journal
Antibiotics
Publisher
MDPI AG
Publication Date
Oct 31, 2019
Volume
8
Issue
4
Identifiers
DOI: 10.3390/antibiotics8040208
PMID: 31683578
PMCID: PMC6963522
Source
PubMed Central
Keywords
License
Green

Abstract

Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers’ concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.

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