Antimicrobial compounds

Discrete chemical entities, natural or synthetic, that kill or suppress microorganisms. In the food world they include preservatives such as sorbates, benzoates and nitrites; natural agents like nisin and natamycin; and sanitiser actives such as peracetic acid and quaternary ammonium compounds. Each is defined by its spectrum of activity, effective concentration range, pH dependence and regulatory status. The pipeline for new antimicrobial compounds is driven by clean-label demand and by resistance to established agents — but every newcomer must survive toxicological review, prove efficacy in complex food matrices, and win regulatory approval before reaching the market.