Biopreservatives, like traditional antimicrobials, should be safe and inexpensive, have no detrimental effects on food sensory or quality, be effective at low doses, be stable, and be approved by regulatory bodies. However, only a few Biopreservatives come close to meeting these criteria. Foods, on the other hand, are complex matrices with varying components depending on their type or formulation, therefore prior evaluation of the intended final product is required for biopreservative application to be successful. Biological degradation is the primary factor that affects the shelf life and safety of most foods. The antibacterial activity of biopreservatives against major spoilage and food-borne microbes is discussed in this chapter.
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