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Advance in the Action Mechanism of Natural Preservatives

With the increasing restriction on the use of conventional physical methods against food putrefaction and currently used chemical food preservative such as acetic acid, the study and application of biological and natural preservatives have been entering into a new developing field, which has been showing its advantages. In this review, we’ll compile the data available on the emerging alternatives for the commonly used chemical preservatives. We’ll present the current understanding of the mode of action of these biological preservatives and the possibilities for microbial resistance development. Also further study on microbial stress responses against common physico-chemical preservation factors such as heat, water activity (a w) and pH, which will give clue to the further study on biological preservatives, are mentioned briefly.