Antimicrobial preservation strategies to prevent food contamination

February 14, 2014
©2014, Mary Ann Liebert, Inc., publishers

Food spoiling and poisoning caused by microbial contamination can cause major health, social, and economic problems. The broad scope of antimicrobial approaches to kill or prevent the growth of microorganisms in foods and beverages, including a variety of natural and artificial preservative strategies, are described in a comprehensive Review article in Industrial Biotechnology.

In the Review "Ingredient Technology for Food Preservation," Zuoxing Zheng, PhD, Principle Scientist at Kraft Foods Group (Glenview, IL) discusses new and emerging antimicrobials and how they are being used to improve the safety, quality, and shelf-life of food and beverage products. He describes antimicrobial mechanisms for preventing food spoilage and the criteria used to select particular antimicrobials for specific food or beverage applications.

"As we seek to expand to meet the nutritional requirements of an increasing population, we also need to develop innovative solutions to prevent and its impact on human health," says Co-Editor-in-Chief Larry Walker, PhD, Professor, Biological & Environmental Engineering, Cornell University, Ithaca, NY. "Biotechnology solutions must be on the table as we seek to address these challenges."

Explore further: Extracts from pecan shells may be effective at protecting meats

More information: The article is available on the Industrial Biotechnology website.

Related Stories

Integrated approaches to customize fungal cell factories

December 19, 2013

The natural ability of certain fungi to break down complex substances makes them very valuable microorganisms to use as cell factories in industrial processes. Advances in metabolic engineering and systems biology are helping ...

Book empowers readers to help solve the food crisis

February 5, 2014

Carbon dioxide emissions from transportation, energy generation and built infrastructure may be major contributors to climate change, but they may not be the biggest ones. According to UC Santa Barbara environmental science ...

Recommended for you

Study suggests fish can experience 'emotional fever'

November 25, 2015

(—A small team of researchers from the U.K. and Spain has found via lab study that at least one type of fish is capable of experiencing 'emotional fever,' which suggests it may qualify as a sentient being. In their ...


Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.