Food anti-microbials: challenges and prospects

Though a number of food preservation strategies are available for the controlling microbial spoilage, most of these are not perfect in terms of quality and safety. Although synthetic antimicrobial and antioxidant agents are approved and being used in a number of countries, the use of natural, eco-friendly, safe and effective preservatives is the latest choice of consumers. Since time immemorial, medicinal plants have proved effective in treating health disorders and cure diseases. The bioactive molecules extracted from medicinal plants have future potential as antimicrobial and antioxidant additives in the food industry. For food packaging materials bio-coat technology integrates antimicrobial protection into any surface or product, reducing microbes by up to 99.99%, making them more hygienic and defending the surface against degradation, odours and staining. A complete range of biocides exist, both organic and non-organic (primarily silver-based) with end use having certain antibiotic properties in diet support immune system and help to defend from certain infectious bacteria. Probiotic vegetables such as Sauerkraut, raw pickles, cultured vegetables, and kim chi etc. rich in lactic acid microorganisms are far superior than synthetic drugs. Use of probiotic in conjunction with antibiotic treatment replaces the health friendly bacteria in the digestive system. Bacteriocins produced by lactic acid bacteria are of keen interest to the food industry for their bio-preservative potential and antimicrobial properties. The increasing demand for high quality ‘safe ’foods which are not extensively processed has created a niche for natural food preservatives. Future research on anti microbial should focus on health concerned food safety issues that exist or may arise in the time to come.