Antimicrobial compounds and antioxidants as preservatives to enhance food safety and quality

Numerous pathogenic and spoilage microorganisms can contaminate food products; the first type can result in foodborne illnesses, while the second can have a significant negative financial impact on the food supply chain by affecting the quality of the food. Microbial food deterioration is another major source of worry for the food sector. According to estimates, as much as 25% of the food produced is wasted after it is produced due to microbial growth. The rapid growth of spoilage bacteria in food may cause no harm to human health, but it has an adverse affect on durability, texture and overall quality. The value of the final product influences consumer choice, lead to serious economic losses. So, preventing or inhibiting microbial development in foods is critical for today's globalized food supply.Chemical preservatives have been widely utilized to suppress growth and multiplication of microbes, but their safety and influence on human health are being questioned. Naturally derived preservatives serve as vital for boosting the shelf life and food safety. In recent years, there has been a lot of interest in antimicrobial compounds obtained from natural sources that inhibit the growth of bacteria and fungi in order to improve food quality and prolong its duration of storage. Plants, animals, and bacteria are the primary sources of natural antimicrobials. Plants, particularly herbs and spices, are becoming popular as natural antibacterial sources.Therefore, this study's objective was to review the previously released research on naturally derived preservatives and their capacity to improve food safety and increase food product shelf life.