Application of natural antimicrobials in food preservation: Recent views

• Published in: Food control Vol. 126; p. 108066
• Main Authors: El-Saber Batiha, Gaber, Hussein, Diaa E., Algammal, Abdelazeem M., George, Toyosi T., Jeandet, Philippe, Al-Snafi, Ali Esmail, Tiwari, Achyut, Pagnossa, Jorge Pamplona, Lima, Clara Mariana, Thorat, Nanasaheb D., Zahoor, Muhammad, El-Esawi, Mohamed, Dey, Abhijit, Alghamdi, Saad, Hetta, Helal F., Cruz-Martins, Natália
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2021
• Subjects: animals; anti-infective agents; Antimicrobial compounds; Chemical preservative; consumer attitudes; Food preservation; Food safety; information; secondary metabolites; spoilage; Food preservation; Food safety; Antimicrobial compounds; Chemical preservative

Consumer concern on the use of naturally-occurring antimicrobials from plants, microorganisms and animal sources continues to grow daily, mostly triggered by the increasing awareness about the risks associated with the use of synthetically manufactured additives and preservatives in the food industr...