Navigating natural antimicrobials
In a session on natural antimicrobials on Friday morning, a group of food scientists discussed growing consumer interest in natural preservatives amid concerns about the carcinogenic effects of chemical preservatives such as benzoate, sulfate, sorbate and nitrate. There are roughly 1,340 natural sources of antimicrobials, including fruits, vegetables, seeds, herbs, spices, milk, eggs, meat, and bacteria.
“These are naturally occurring substrates and widely used, making them a promising solution, whereas chemicals are manmade,” said Saeed Hayek, food scientist, North Carolina A&T State University. “Naturals have no limitations on their use in food; chemicals have limitations. Chemicals are FDA approved in very restricted quantities, as there’s a need to be cautious in chemical usage. There’s no need to be cautious in use of natural, on the other hand. Natural sources provide health benefits, while chemicals threaten our health.”
Still, naturals have limitations—chief among them the sensory impact they can have on the food. Other factors influencing antimicrobials include botanical source, time of harvest, stage of development, method of extraction and interaction with food. Heat treatments, processing and storage can also affect natural antimicrobials. “It’s best to use ingredients without heat treatment,” Hayek noted. “The longer you store food, natural ingredients become less effective. pH is a key factor for natural or any type of preservation.”