ABSTRACT
The spoilage and poisoning of foods by microorganisms is a problem that is not yet under adequate control despite the range of robust preservation techniques available (e.g., freezing, sterilization, drying, preservatives). In fact, food manufacturers increasingly rely on more mild preservation techniques to comply with consumer demand for foods with a more natural appearance and nutritious quality than can be achieved by the robust techniques. In addition, consumers increasingly refuse foods prepared with preservatives of chemical origin, which still is everyday practice to achieve sufficiently long shelf life for foods and a high degree of safety with respect to foodborne pathogenic microorganisms. To meet consumer criteria, food manufacturers are searching for new, more natural alternatives that sufficiently ensure the safety of their products in the retail chain.
