Antimicrobial

Antimicrobials are substances that kill or slow the growth of microorganisms like bacteria, yeasts, and molds. They can be naturally occurring compounds or synthetically produced chemicals. Many are derived from natural sources like plants or fermentation processes.

Manufacturers add antimicrobials to foods to prevent spoilage and extend shelf life. They help maintain food safety by inhibiting the growth of harmful bacteria. They are commonly found in products like dairy, baked goods, processed meats, and beverages.

In the US, many antimicrobial substances are permitted for use in food by the FDA, often listed as Generally Recognized As Safe (GRAS) or approved food additives. International bodies like JECFA and EFSA have also evaluated many of these substances. While generally considered safe at levels used in food, some concerns have been raised about potential impacts on the gut microbiome with high or prolonged exposure, though evidence is mixed and often based on studies with much higher doses than typically consumed.