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The use of natural antimicrobials in food

An overview

P.M. Davidson, H. Bozkurt Cekmer, E.A. Monu,  and C. Techathuvanan     University of Tennessee, Knoxville, TN, USA

Abstract

Antimicrobials are compounds present in or added to foods, food packaging, food contact surfaces, or food processing environments to inhibit microbial growth or kill microorganisms. This chapter defines and discusses natural antimicrobials (derived from microbial, plant, or animal sources), as well as why there is a need for these compounds. An overview of the efficacy and applications of several types of natural antimicrobials that are currently being investigated and/or are currently available for use in the food industry is presented.

Keywords

Food applications; Foodborne ...

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