Abstract

Semi-moist or intermediate moisturized foods with water activity in the range of 0.60-0.85 are primarily susceptible to mold contamination and mite infestation. Additionally, cross contamination of pathogenic bacteria from food contact surfaces can occur in processing facilities. Synthetic preservatives, fumigants and chemical sanitizers had been traditionally used to mitigate these contaminants; however, they could be potentially unsafe for health and environment in the long term. There is an increasing demand from consumers for natural and clean label antimicrobials to replace these synthetic components. This paper presents a review of food safety issues in semi-moist foods and some of the natural and clean label mitigation strategies to enhance food safety and shelf-life.

Keywords: Intermediate moisture food; Semi-moist food; Antimicrobial; Clean label