ABSTRACT
While certain antimicrobial food preservatives, such as salt, nitrites, and sulfites, have been used for many years, most others have seen extensive use only recently. Historically, the primary function of food antimicrobials has been to prolong shelf life and preserve quality through the inhibition of spoilage microorganisms. In more recent times, antimicrobials have played a greater role in protecting consumers from potential episodes of foodborne illness. Selection of the proper antimicrobial is dependent upon several primary factors, including the spectrum of antimicrobial activity, chemical properties of the antimicrobial (e.g., polarity, solubility), physicochemical properties and composition of the food product in question (e.g., pH, presence of lipid or protein), and the type of preservation or processing and storage systems utilized. Aspects to consider in the application of food antimicrobials include research and development as well as identifying and determining the feasibility for application to a food product. An important issue in relation to the use of antimicrobial food preservatives is the growth of the “clean label” phenomenon. Some pitfalls of the clean label movement and methods for achieving a clean label are discussed. Finally, the future direction of antimicrobial research and application is examined in relation to food safety and security.
