Food Safety through Natural Antimicrobials
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 ag...
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doaj-abfbc55c78614b2eae63be2eea0e89d42020-11-24T21:33:39ZengMDPI AGAntibiotics2079-63822019-10-018420810.3390/antibiotics8040208antibiotics8040208Food Safety through Natural AntimicrobialsEmiliano J. Quinto0Irma Caro1Luz H. Villalobos-Delgado2Javier Mateo3Beatriz De-Mateo-Silleras4María P. Redondo-Del-Río5Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, SpainDepartment of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, SpainInstitute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, MexicoDepartment of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, SpainDepartment of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, SpainDepartment of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, SpainMicrobial 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.https://www.mdpi.com/2079-6382/8/4/208natural antimicrobialspreservationplantsspicesbacteriavirusesalgaemushroomsbacteriocinsbacteriophages |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Emiliano J. Quinto Irma Caro Luz H. Villalobos-Delgado Javier Mateo Beatriz De-Mateo-Silleras María P. Redondo-Del-Río |
spellingShingle |
Emiliano J. Quinto Irma Caro Luz H. Villalobos-Delgado Javier Mateo Beatriz De-Mateo-Silleras María P. Redondo-Del-Río Food Safety through Natural Antimicrobials Antibiotics natural antimicrobials preservation plants spices bacteria viruses algae mushrooms bacteriocins bacteriophages |
author_facet |
Emiliano J. Quinto Irma Caro Luz H. Villalobos-Delgado Javier Mateo Beatriz De-Mateo-Silleras María P. Redondo-Del-Río |
author_sort |
Emiliano J. Quinto |
title |
Food Safety through Natural Antimicrobials |
title_short |
Food Safety through Natural Antimicrobials |
title_full |
Food Safety through Natural Antimicrobials |
title_fullStr |
Food Safety through Natural Antimicrobials |
title_full_unstemmed |
Food Safety through Natural Antimicrobials |
title_sort |
food safety through natural antimicrobials |
publisher |
MDPI AG |
series |
Antibiotics |
issn |
2079-6382 |
publishDate |
2019-10-01 |
description |
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. |
topic |
natural antimicrobials preservation plants spices bacteria viruses algae mushrooms bacteriocins bacteriophages |
url |
https://www.mdpi.com/2079-6382/8/4/208 |
work_keys_str_mv |
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