ArticleKorean journal for food science of animal resources2016
Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems.
Article in Korean journal for food science of animal resources, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
20 citing papers in PubMed, 67 citations in OpenAlex.
- Cysteine-Rich Peptides in Food Systems: Structure, Sources, Functional Properties, Potential Applications, and Future Perspectives.Probiotics and antimicrobial proteins · 2026Review
- Post-slaughter poultry meat preservation for sustainable food systems: Mechanisms, microbial safety, shelf-life extension, and emerging preservation strategies.Poultry science · 2026Review
- Marine Antimicrobial Peptides: From Ocean Biodiversity to Genome Mining, Multi-Omics Discovery, and Biotechnological Innovation in the Battle Against Antimicrobial Resistance.Probiotics and antimicrobial proteins · 2026Review
- Sustainable camel meat preservation using individual and synergistic essential oil bioactive compounds against Listeria monocytogenes.Scientific reports · 2026Article
- Preparation of new modified pyrogallol vinyl monomer and its antimicrobial and antioxidant properties.Journal of food science and technology · 2025Article
- Use of Live Biopreservatives and Bacteriophages to Enhance the Safety of Meat Products.Life (Basel, Switzerland) · 2025Review
- Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality.Foods (Basel, Switzerland) · 2024Review
- Review on the extension of shelf life for fruits and vegetables using natural preservatives.Food science and biotechnology · 2024Review
- Antimicrobial ingredients ofHeliyon · 2024Article
- Effects of Natural Extract Mixtures on the Quality Characteristics of Sausages during Refrigerated Storage.Food science of animal resources · 2024Article
- Techno-Functional Properties of Burgers Fortified by Wild Garlic Extract: A Reconsideration.Foods (Basel, Switzerland) · 2023Article
- Synergistic antimicrobial effect of nisin-octanoic acid nanoemulsions against E. coli and S. aureus.Archives of microbiology · 2023Article
- Natamycin: a natural preservative for food applications-a review.Food science and biotechnology · 2021Review
- Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage.Food science of animal resources · 2021Article
- Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review.Foods (Basel, Switzerland) · 2021Review
- Article
- Polyvalent Phage CoNShP-3 as a Natural Antimicrobial Agent Showing Lytic and Antibiofilm Activities against Antibiotic-Resistant Coagulase-Negative Staphylococci Strains.Foods (Basel, Switzerland) · 2020Article
- Evaluation of an Analogue of the Marine ε-PLL Peptide as a Ligand of G-quadruplex DNA Structures.Marine drugs · 2020Article
- Food Safety through Natural Antimicrobials.Antibiotics (Basel, Switzerland) · 2019Review
- Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.