The Use of Natural Antimicrobials in Egg and Egg Products


7. Uluslararası Nutrasötikler ve Fonksiyonel Gıdalar Kongresi ve Fuarı - 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 14 - 17 October 2014, vol.11, pp.11

  • Publication Type: Conference Paper / Full Text
  • Volume: 11
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.11
  • Çanakkale Onsekiz Mart University Affiliated: Yes


Preservatives have been receiving negative publicity in recent years. The pressure for "clean labelling" or "no chemical-synthetic preservative" of food products is driving a trend towards so-called "natural" additives. Antimicrobial agents from nature have long been researched for their effectiveness to microbial inactivation or inhibition in foods. Natural antimicrobials are secondary metabolites that can be found in plants, animals and microorganisms. Several natural antimicrobials have been used to increase shelf life of egg products such as nisin, natamisin, chitosan, lysozyme, lactoferrin, lactoperoxidase, bacteriocin, saponin and flavonoids.

 Despite egg have a unique and original model as egg white’s natural antimicrobial capacity represents a non-favourable medium for microbial growth, while whole egg and egg yolk are optimum for development and growth of microorganisms.  Therefore eggs and egg components constitute a relevant and complex environment for further research.   

This present paper focuses on recent insights regarding the potential of natural antimicrobial application and factors influencing the antimicrobial activity on egg and egg products.

 Keywords: natural antimicrobials, microbial activity, antimicrobials mechanism, microbial inactivation, egg, and egg products.