Naturally occurring antimicrobials for minimally processed foods. Academic Article

abstract

• Natural antimicrobials are gaining increased interest from researchers and food manufacturers alike seeking to discover label-friendly alternatives to the widely implemented synthetic compounds. Naturally occurring antimicrobials can be applied directly to food to protect food quality, extend food shelf life by inhibiting or inactivating spoilage microorganisms, and improve food safety by inhibiting or inactivating food-borne pathogens. There are a great number of natural antimicrobials derived from animal, plant, and microbial sources. This manuscript reviews their efficacy against spoilage and pathogenic organisms, their methods of evaluation, and their application in various foods as well as the development of novel delivery systems and incorporation with other hurdles.

authors

• Taylor, Thomas

published proceedings

• Annu Rev Food Sci Technol

altmetric score

• 6

author list (cited authors)

• Davidson, P. M., Critzer, F. J., & Taylor, T. M.

citation count

• 118

publication date

• February 2013

publisher

• Annual Reviews  Publisher

keywords

• Animals
• Anti-Infective Agents
• Bacteriocins
• Chitosan
• Food Handling
• Food Microbiology
• Food Preservation
• Food Safety
• Hot Temperature
• Oils, Volatile
• Plants
• Spices

Digital Object Identifier (DOI)

• 10.1146/annurev-food-030212-182535

start page

• 163

end page

• 190

volume

• 4

issue

• 1

URL

• http%3A%2F%2Fdx.doi.org%2F10.1146%2Fannurev-food-030212-182535