Interest is growing in the use of antimicrobials as a replacement for standard food preservatives such as sorbate, benzoate and sulphites, but much confusion exists about what is permitted, according to research organisation Campden BRI.

There have been rapid technological developments with different antimicrobial systems in recent years, covering product washing, incorporation into packaging and food contact surfaces, nanotechnology and natural preservatives. However, there is much confusion about how different uses of antimicrobials are controlled by different pieces of legislation.

To address this issue, Campden BRI is holding a seminar on antimicrobials on May 26 at its Chipping Campden site.
“This seminar will look at which antimicrobials are being developed for use in the food industry, how they are used, and how they are regulated,” said Campden BRI event director Lynneric Potter. “Case studies will address specific antimicrobials and evaluate their potential to prolong quality shelf-life and reduce food poisoning.”
Cut costs and improve functionality
In a separate development, Dutch contract food research organisation NIZO has discovered that synergistic interactions between natural preservatives can reduce the cost in use, while improving overall functionality.
For example, the natural protein lactoferrin - known to exhibit antimicrobial activity - almost completely inhibited growth of E.coli when combined with thymol: the active component in the essential oil, thyme oil.

This opens up great opportunities for the use of such compounds in fresh foods, meat and feed.