Food Safety through Natural Antimicrobials

• Autores principales: Emiliano J. Quinto (Autor), Irma Caro (Autor), Luz H. Villalobos-Delgado (Autor), Javier Mateo (Autor), Beatriz De- (Autor), María P. Redondo- (Autor)
• Formato: Libro
• Publicado: MDPI AG, 2019-10-01T00:00:00Z.
• Materias: article
• Acceso en línea: Connect to this object online.
• Notes: 2079-6382; 10.3390/antibiotics8040208
• Keywords: natural antimicrobials; preservation; plants; spices; bacteria; viruses; algae; mushrooms; bacteriocins; bacteriophages; Therapeutics. Pharmacology; RM1-950
• Source: Antibiotics, Vol 8, Iss 4, p 208 (2019)

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.