Skip to main content
ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Food Safety and Intervention Technologies Research » Research » Publications at this Location » Publication #303309
Title: Evaluating natural antimicrobials for food application, in natural antimicrobials for food safety and quality

Author
item Ukuku, Dike
item Mukhopadhyay, Sudarsan
item Juneja, Vijay
item Rajkowski, Kathleen

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 9/10/2014
Publication Date: 12/1/2014
Citation: Ukuku, D.O., Mukhopadhyay, S., Juneja, V.K., Rajkowski, K.T. 2014. Evaluating natural antimicrobials for food application, in natural antimicrobials for food safety and quality. Book Chapter. Oxford, UK: Woodhead Publishing. p. 185-202.

Interpretive Summary:

Technical Abstract: The microflora of foods is of practical significance to producers, processors and consumers. Food manufacturers and distributors are responding to consumers’ demand for food products that are safe, fresher and convenient for use. In some cases foods may be improperly processed and/or contaminated with spoilage bacteria or human bacterial pathogens. There is a need for alternative, non-thermal processes especially for heat sensitive foods. Several antimicrobials for food processing have been proposed and most are currently in use as food additives. The objective of this chapter was to examine the efficacy of several natural antimicrobial compounds used for enhancing the microbial safety of food systems. Knowledge of the levels of bacteria in food systems, as well as the impact of storage time and temperature on microbial populations of minimally processed foods should provide guidance to the food industry, regulatory agencies and consumers in implementing HACCP plans and good manufacturing practices (GMP).