Handler and consumer safety are the critical risks associated with conventional chemical preservatives and disinfectants used in the food industry. Alternative nature‐based substances have been explored, obtained and methods for their extraction and isolation developed. Antimicrobial properties of these substances have been mostly targeted for use as food preservatives. However, recent researches indicate their prospective use as surface cleaners, disinfectants for raw produces and process surfaces and biofilm inhibitors. Their activities can be enhanced by several folds using modern technologies like microencapsulation, fragmentation, conjugation, immobilization, nanoemulsion, and coupling with natural detergents. They can act as active agents in antimicrobial films, coatings, and food packages. Critical compilation of reported researches on these is necessary. Latest developments and trends in the use of nature‐based substances as futuristic disinfectants and preservatives for food industry have been reviewed here. Their synergistic effects with novel technologies for implementable hurdle‐technology concepts have been also discussed.
Novelty impact statement
Natural substances that have antimicrobial properties and safe for human use are the commercial disinfectants of tomorrow. In this article, we are expressing this futuristic view based on the current trends in researches on nature‐derived cleansing and disinfecting substances and technologies for their maximum efficacy. The information generated is expected to support cross‐sectional achievement of multiple major SDGs of UN 2030 Agenda relating to ensuring safe food for the world community.
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