Foodborne illness continues to plague global populations each year. According to the World Health Organization, an estimated 600 million people - almost 1 in 10 people in the world - fall ill after eating contaminated food. Of these, around 420,000 people die, despite efforts to improve food safety. Given the scope of the problem, developing effective tools for preventing food contamination remains a public health priority. One such tool is food antimicrobials.

Understanding the Role of Microorganisms in Food Spoilage and Toxicity
Food Antimicrobial Additives to spoil or become toxic, microorganisms such as bacteria, viruses and fungi must be present and able to grow. While some microbes are harmless, others can cause illness if consumed. When microbes contaminate food, they metabolize nutrients, producing chemical byproducts and off-odors that indicate spoilage. Potentially pathogenic microbes like Salmonella, Listeria monocytogenes and Escherichia coli can also grow to levels that pose health risks. Understanding how different microorganisms grow and identifying optimal conditions for their growth has informed strategies for controlling them.

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