RESISTANCE AND ADAPTATION TO FOOD ANTIMICROBIALS, SANITIZERS, AND OTHER PROCESS CONTROLS

Abstract

ost antimicrobials used in food manufacture have been in usefor about 50 to 100 years. A few antimicrobials, e.g., sulfites andnitrites, have been in use for an even longer period of time.Similarly, sanitizing agents, used to reduce microorganisms on process-ing equipment, have been in use for nearly 100 years. Concern has beenrecently raised, however, about the potential for target pathogenicmicroorganisms to develop resistance to these compounds.