A Thorough Review of Antimicrobial Agents Used in Food

Abstract

Antibiotics are agents that possess the capacity to destroy microorganisms or restrict their proliferation and reproduction. They are available in different chemical compositions. Intermediate-metabolite chemical compounds, along with chemotherapeutic and antibiotic compounds, non-antibiotic agents, antiseptics, preservatives, and disinfectants, are instances of naturally occurring molecules synthesized by bacteria, fungi, and plants. Furthermore, immunological products have been studied as agents with the ability to attack germs. Although there are thousands of antibiotics available, less than 1% of them are actually used in clinical settings to treat infectious infections. This is because certain antibiotics are unable to penetrate host cells or are toxic to the host. Recently, a wide range of antimicrobial ingredients and chemical additives have been employed in food preparation for both humans and animals, with the purpose of preserving the food. Without a doubt, the utilization of chemical agents in food can have both beneficial and harmful effects when used in limited quantities. The issue of antibiotic resistance poses a substantial obstacle in the food industry. In contemporary society, breeders frequently employ antibiotics as agents that stimulate development. As a result, antibiotics can easily be passed on to humans through the food chain, causing the emergence of antibiotic resistance in many microorganisms. This review emphasized the attributes and applications of substances that are created by fermentation, or other natural techniques utilized in the large-scale production of food.