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.

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April 14, 1998
Task Force Report

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

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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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