Enhancing Food Safety and Quality Through Natural Antimicrobials Derived From Plants and Bacteria

The overall goal of the project is the development of natural antimicrobials as additives to ensure food safety and extend product shelf-life using plant and bacterial sources. This includes 1) discovery of new antimicrobial compounds and sources of compounds; 2) evaluating efficacy of these compounds in vitro and in foods to determine the effect of environment and food components on activity; and 3) developing methods to better target antimicrobial food preservatives to foodborne pathogens