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Natural Food Antimicrobials of Microbial Origin

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Microbial Control and Food Preservation

Part of the book series: Food Microbiology and Food Safety ((RESDEV))

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Abstract

The use of preservatives from natural sources like plants, animals and microbes has gained popularity, as they are more reliable, ethical and safe. Consumer’s preference for food additives from natural sources and concerns regarding safety of synthetic preservatives has prompted the food industry to search for natural anti microbials. In addition to the greater stability, these preservatives are also economical and readily available in nature. Natural anti microbials include bacteriocins, plant extracts, enzymes, peptides, fermented ingredients. Several LAB bacteriocins offer potential applications in food preservation, and the use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties. Bacteriocins can be added to foods in the form of concentrated preparations as food preservatives, shelf-life extenders, additives or ingredients, or they can be produced in situ by bacteriocinogenic starters, adjunct or protective cultures. In recent years, application of bacteriocins as part of hurdle technology has gained great attention, and they show additive or synergistic effects when used in combination with other antimicrobial agents, and physical treatments like high pressure processing or pulsed electric fields providing opportunities for more effective preservation of foods.

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Authors and Affiliations

  1. Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India

    Shalini Sehgal

  2. Department of Food Technology, Jamia Hamdard (Hamdard University), New Delhi, India

    Vasudha Sharma

Authors
  1. Shalini Sehgal
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  2. Vasudha Sharma
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Correspondence to Shalini Sehgal .

Editor information

Editors and Affiliations

  1. Residue Chemistry and Predictive, Microbiology Research Unit, Eastern Regional Research Center, USDA-Agricultural Research Service, Wyndmoor, Pennsylvania, USA

    Vijay K. Juneja

  2. BioMerieux, Inc., Hazelwood, Missouri, USA

    Hari P. Dwivedi

  3. Department of Animal Sciences, Center for Meat Safety and Quality, Colorado State University, Fort Collins, Colorado, USA

    John N. Sofos

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Sehgal, S., Sharma, V. (2017). Natural Food Antimicrobials of Microbial Origin. In: Juneja, V., Dwivedi, H., Sofos, J. (eds) Microbial Control and Food Preservation. Food Microbiology and Food Safety(). Springer, New York, NY. https://doi.org/10.1007/978-1-4939-7556-3_6

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