Review: Benefits and risks of the use of antimicrobial components in the food chain

Abstract

Antimicrobial materials are used in a range of food contact surfaces. In general, they can contribute in reducing cross-contamination while processing of perishable food. Incorporated into packaging materials, they can also reduce the growth of pathogens and spoilage-causing microorganisms while storage. However, the level of antimicrobial effectiveness depends greatly on the conditions of use. Thus, many compounds are not active at low temperatures or in the presence of certain residues. In addition, antimicrobial compounds imply several risks. Migrating substances may be entered into the food or the environment and promote the development of resistances. This article gives an overview of various antimicrobial agents, their modes of action as well as their potential benefits and risks for the food-chain.