Natural antimicrobials are gaining increased interest from researchers and food manufacturers alike seeking to discover label-friendly alternatives to the widely implemented synthetic compounds. Naturally occurring antimicrobials can be applied directly to food to protect food quality, extend food shelf life by inhibiting or inactivating spoilage microorganisms, and improve food safety by inhibiting or inactivating food-borne pathogens. There are a great number of natural antimicrobials derived from animal, plant, and microbial sources. This manuscript reviews their efficacy against spoilage and pathogenic organisms, their methods of evaluation, and their application in various foods as well as the development of novel delivery systems and incorporation with other hurdles.

中文翻译：

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用于最低限度加工食品的天然抗菌剂。

天然抗微生物剂正引起研究人员和食品制造商的越来越多的兴趣，他们都在寻求发现广泛采用的合成化合物的标签友好替代品。天然存在的抗菌剂可直接应用于食品，以保护食品质量，通过抑制或灭活腐败微生物来延长食品保质期，并通过抑制或灭活食源性病原体来提高食品安全性。有大量源自动物，植物和微生物的天然抗菌剂。该手稿回顾了它们对腐败和致病生物的功效，评估方法以及它们在各种食品中的应用，以及新型传递系统的开发以及与其他障碍的结合。