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Open AccessReview

Food Safety through Natural Antimicrobials

1
Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain
2
Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca 69000, Mexico
3
Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
*
Author to whom correspondence should be addressed.
Received: 24 September 2019 / Revised: 17 October 2019 / Accepted: 24 October 2019 / Published: 31 October 2019
(This article belongs to the Special Issue Natural Compounds as Antimicrobial Agents)
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. View Full-Text
Keywords: natural antimicrobials; preservation; plants; spices; bacteria; viruses; algae; mushrooms; bacteriocins; bacteriophages natural antimicrobials; preservation; plants; spices; bacteria; viruses; algae; mushrooms; bacteriocins; bacteriophages
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MDPI and ACS Style

Quinto, E.J.; Caro, I.; Villalobos-Delgado, L.H.; Mateo, J.; De-Mateo-Silleras, B.; Redondo-Del-Río, M.P. Food Safety through Natural Antimicrobials. Antibiotics 2019, 8, 208. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics8040208

AMA Style

Quinto EJ, Caro I, Villalobos-Delgado LH, Mateo J, De-Mateo-Silleras B, Redondo-Del-Río MP. Food Safety through Natural Antimicrobials. Antibiotics. 2019; 8(4):208. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics8040208

Chicago/Turabian Style

Quinto, Emiliano J.; Caro, Irma; Villalobos-Delgado, Luz H.; Mateo, Javier; De-Mateo-Silleras, Beatriz; Redondo-Del-Río, María P. 2019. "Food Safety through Natural Antimicrobials" Antibiotics 8, no. 4: 208. https://0-doi-org.brum.beds.ac.uk/10.3390/antibiotics8040208

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