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Cited by 1,041Essential Oils and Antimicrobial ActivityAntimicrobial agents and applicationsMicrobial Inactivation Methods

Preservative Agents in Foods: Mode of Action and Microbial Resistance Mechanisms

Brul, S·1999·International Journal of Food Microbiology
DOI 10.1016/s0168-1605(99)00072-0
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Abstract

Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. In this review, we will discuss the mode of action of both chemical and biological (nature-derived) preservatives and the stress response mechanisms induced by these compounds in microorganisms of concern to the food industry. We will discuss the challenges that food manufacturers face with respect to the assurance of food safety and the prevention of spoilage. Following this, chemical preservatives will be discussed, in particular, weak organic acids such as sorbic and benzoic acid which are widely used in preservation. Furthermore. the mechanisms of microbial inactivation with hydrogen peroxide mediated systems and chelators such as citric acid and EDTA and their potential use in preservation will be covered. We will then address the potential of naturally occurring "preservatives". Of the antimicrobial compounds present in nature, first to be discussed will be the nonproteinaceous compounds often present in herbs and spices and we will speculate on the stress response(s) that microorganisms may elicit to these natural compounds. Next to be addressed will be compounds that attack cell walls and membranes, for example, peptides, proteins and lytic enzymes. In discussing the resistance mechanisms against membrane and wall perturbation, the extensive knowledge of stress responses against osmotic stress and temperature stress will be refered to. Finally, in the concluding paragraphs, options for combination preservation systems are evaluated.

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Crossref · 10.1016/s0168-1605(99)00072-0

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  • Vinegar contains different organic acids that enter through bacterial membrane inciting internal pH decrease, protonation of macromolecules, and destabilization of the cell membrane by liberation of proton H+.

    “Vinegar contains different organic acids that enter through bacterial membrane inciting internal pH decrease, protonation of macromolecules, and destabilization of the cell membrane by liberation of proton H+ (Figure 2) [100,101,102].”

    From Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality (2021) · cites this paper as [101]

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Authors
Brul, S.
Affiliations
Unilever Research and Development Vlaardingen (NL)
Corresponding author
Brul, S
ORCID
Brul, S
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
1999-09-15
Volume
50
Issue
1-2
Pages
1-17
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/s0168-1605(99)00072-0
OpenAlex
W2057847328
Cited by
1,041
References
1
Citations by year
2026: 24 · 2025: 21 · 2024: 28 · 2023: 33 · 2022: 44 · 2021: 47 · 2020: 41 · 2019: 59 · 2018: 43 · 2017: 51 · 2016: 57 · 2015: 54 · 2014: 68 · 2013: 63 · 2012: 58
FWCI
17.46
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Physical Sciences › Chemistry › Organic Chemistry › Antimicrobial agents and applications
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Keywords
food preservatives, chemical preservatives, biopreservatives, mechanism of action, food spoilage, food safety, organic acids, sorbic acid, benzoic acid, hydrogen peroxide, chelating agents, citric acid, EDTA, antimicrobial agents, herbs and spices, osmotic stress, temperature stress, lytic enzymes
MeSH terms
Cell Wall, Drug Resistance, Microbial, Food Preservation, Food Preservatives, Hot Temperature, Hydrogen-Ion Concentration, Models, Chemical, Water

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