Utilization of Naturally Occurring Antimicrobials in Foods

With the exception of nisin, natamycin, and lysozyme, no isolated naturally occurring antimicrobials are approved for use in foods by regulatory agencies. For acceptance by regulatory agencies, more information will be needed concerning the antimicrobial activity of the compounds in foods, their stability, and their toxicological effects on hu mans. In addition, prior to acceptance by the food industry, they must be shown to have no adverse effects on sensory qualities of foods and be cost-effective. These are huge barriers to the use of isolated compounds. It is more likely that the future of naturally occurring antimicrobials is in their use as crude or partially purified extracts of their component source.

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