Antimicrobial compounds to improve foods’ shelf life

H.A.Makroo, F.Naqash, S.Fayaz

Department of Food Technology, IUST, Awantipora, India.

Abstract

The spoilage of food materials mostly occurs due to the growth of deteriorating microbes. To extend the shelf life of the food products, it becomes imperative to arrest the growth of these microorganisms. Traditional methods such as thermal processing, irradiation, and chemical preservatives are being used to eliminate the spoilage causing microbes. However, concerns surrounding the deleterious effect that traditional processing causes and the health implications posed by chemical preservatives have led to the adoption of alternatives bringing comparable benefits and no associated harmful outcomes. This chapter reviews various naturally derived antimicrobial compounds obtained from different types of sources, with a focus on their efficacy against spoilage and pathogenic organisms. The potential of food waste to be utilized for achieving antagonism against microbial deterioration has also been stressed upon. In addition, a detailed mode of application of the antimicrobial agents for shelf life enhancement of food and food products has been included.

Keywords: Shelf life, spoilage, packaging, essential oils, films, antifungal, antibacteria.