ABSTRACT
Traditional food preservation techniques have undesirable effects on the appeal of fresh food products and artificial preservatives are increasingly being banned. The use of natural antimicrobials in practice is subject to legislative requirements, which can be quite different in various parts of the world, and this needs to be considered when discussing new development in this area of food preservation. Compounds that are approved for use in food and combine antimicrobial activity with low mammalian toxicity have great potential for application as natural food preservatives. Food preservatives of natural origin are generally considered as potential, safe sources of antimicrobials, but their effective use in practice has been established in only a few cases. The possibility is supported by many studies performed by academics and food industrialists. Lactic acid bacteria are generally regarded as safe organisms and have a long and safe tradition in food-fermentation practices.
