There are also new concerns about food safety due to
increasing occurrence of new food-borne disease outbreaks
caused by pathogenic micro-organisms. As a consequence,
natural antimicrobials are receiving a good deal of attention
for a number of microorganism-control issues. Reducing the
need for antibiotics, controlling microbial contamination in
food, improving shelf-life extension technologies to eliminate
undesirable pathogens and/or delay microbial spoilage,
decreasing the development of antibiotic resistant-pathogenic
microorganisms or strengthening immune cells in humans
are some of the benefits.