Food Antimicrobials: Back to Nature
P. Michael Davidson
Department of Food Science and Technology
University of Tennessee,TN
A few antimicrobial food preservatives, such as salt, have been utilized for thousands of years to extend the storage life of food products. For the past 100 years, a small group of “synthetic” chemical preservatives have played an important role in increasing the shelf life and assisting in the improvement of the microbiological safety of consumer food products. Because of the increased consumer demand for microbiological food safety, the food processing industry has looked to novel processing technologies and antimicrobial sources to meet that need. One of these sources is naturally occurring antimicrobial compounds. These compounds have potential promise for expanded antimicrobial activity, improved chances for regulatory approval, better consumer acceptance and even health benefits. Naturally occurring antimicrobials have been identified from animal, plant, microbial and mineral sources. The types of compounds, their antimicrobial spectrum, their potential usefulness in foods and challenges and opportunities to their application to foods will be discussed.