ABSTRACT
This chapter reviews the characteristics, antimicrobial activity, and uses in food of US Food and Drug Administration (FDA) or US Department of Agriculture Food Safety and Inspection Service regulatory-approved chemical antimicrobials added directly to foods. Certain chemical compounds may be added to foods to inhibit growth of, or kill, microorganisms. The inhibitory effect of food antimicrobials on microorganisms is finite, and, therefore, foods will not be preserved indefinitely. Microbial factors that may affect antimicrobial activity include inherent resistance of a microorganism, initial number, growth stage, cellular composition, and previous exposure to stress and injury. Acetic acid is the primary component of vinegar. Benzoic acid and sodium benzoate were the first antimicrobial compounds permitted in foods by FDA. Dimethyl dicarbonate is a colorless liquid which is slightly soluble in water. Fumaric acid has been used as an antimicrobial agent in wines. The primary functions of phosphates in food processing include acidification, alkalization, buffering, emulsification, leavening, sanitization and sequestration.
