Natural antimicrobials enhance food safety
As a complement to the use of classical methodologies, such as heat treatments, the use in the European Union of natural antimicrobials that reinforce food safety and prolong the useful life of these against bacteria, fungi and viruses is increasing. Celery, almond, coffee, and blueberry are natural antimicrobials that have the ability to inhibit the growth of microorganisms. In the case of blueberries, for example, according to a study carried out by experts from the US Institute Food Technologist (IFT), they assure that in a natural way it has the ability to reduce the development of Salmonella, E.coli and other types of bacteria in the meat.
Another compound that will serve to replace sorbic acid in the preservation of food is vanillin, a crystalline component of the vanilla bean, which has been shown to be very effective in fruits such as apples, strawberries or mango. In general, more and more plants or parts of these are discovered that contain natural antimicrobials, so we will not only have greater security, but also a better quality of food.
Via | consume safety
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