Naturally Occurring Antimicrobials in Food

CAST papers are the foundation of CAST’s science communication work. Developed by expert-led task forces, these peer-reviewed publications translate agricultural science into trusted insights that inform policy, guide public understanding, and fuel CAST programs, dialogues, and educational initiatives.

Search Publications

April 14, 1998
Task Force Report

DOI: https://doi.org/10.62300/sj3tx753

Task Force Chairs

John N. Sofos

Department of Animal Sciences, Colorado State University

Authors

Larry R. Beuchat

Center for Food Safety and Quality Enhancement, University of Georgia

P. Michael Davidson

Department of Food Science and Toxicology, University of Idaho

Eric A. Johnson

Food Research Institute, University of Wisconsin

Abstract

Many biologically derived substances exhibit antimicrobial properties in the foods in which they normally are found or may be developed for commercial use as additives to other foods requiring preservation.

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