Food Safety through Natural Antimicrobials

Antibiotics

Javier Mateo¹  Beatriz De-Mateo-Silleras²  EmilianoJ. Quinto²  Irma Caro²  MaríaP. Redondo-Del-Río²  LuzH. Villalobos-Delgado³ 

[1] Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain;Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico;

关键词: natural antimicrobials;    preservation;    plants;    spices;    bacteria;    viruses;    algae;    mushrooms;    bacteriocins;    bacteriophages;   

DOI  :  10.3390/antibiotics8040208

来源: DOAJ

【 摘 要 】

Microbial pathogens are the cause of many foodborne diseases after the ingestion of contaminated food. Several preservation methods have been developed to assure microbial food safety, as well as nutritional values and sensory characteristics of food. However, the demand for natural antimicrobial agents is increasing due to consumers’ concern on health issues. Moreover, the use of antibiotics is leading to multidrug resistant microorganisms reinforcing the focus of researchers and the food industry on natural antimicrobials. Natural antimicrobial compounds from plants, animals, bacteria, viruses, algae and mushrooms are covered. Finally, new perspectives from researchers in the field and the interest of the food industry in innovations are reviewed. These new approaches should be useful for controlling foodborne bacterial pathogens; furthermore, the shelf-life of food would be extended.

【 授权许可】

Unknown