Table 6.1 includes herb extracts, spices, enzymes, and bacteriocins as naturally occurring antimicrobial agents.Looking to consumers' demand for chemical preservative free foods, food manufacturers are now using naturally occurring antimicrobials to sterilize and or extend the shelf life of foods. Herb and Spice extracts Contain multiple natural compounds, and are known to have a wide antimicrobial spectrum against various micro-organisms. Apart from antimicrobial activity, other advantages they offer include antioxidative activity and their effect as alternative medicines. However, their mode of action and kinetics are generally unknown, and their chemical stability is also of concern. In addition, they create some problems with respect to flavors.