Natural Control of Food-Borne Pathogens Using Chitosan

The control of micro-organisms in food has a long history. They can be controlled by many different safe methods, including the use of conventional preservatives. In addition, consumers are increasingly distrustful of food processing techniques and the use of preservatives. Therefore, there is a renewed interest and increasing consumer demand for more natural, non-synthesised antimicrobials as potential alternatives to conventional preservatives to control foodborne pathogens and extend the shelf life of foods. Therefore, this review focuses on the application of chitosan as an antimicrobial of animal origin to control major foodborne pathogenic organisms, such as E. coli O157:H7, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. The antibacterial mechanisms, efficacy, benefits and challenges will be highlighted.