Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry

Abstract

The use of additives by the food industry is a way to prevent bacterial and fungal contamination in products as well as to conserve foods during their shelf life, preventing them from causing diseases or undesirable alterations in the sensory characteristics of foods. Food producers are greatly concerned about decreasing the addition of synthetic compounds, to avoid harm to the consumer’s health and to the environment and, at the same time, about contributing to the maintenance of a safe food.