# The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation
## 7 Safety Aspects of Natural Food Preservatives  
Synthetic compounds are effective food preservatives. Unfortunately, the use of them can be associated with health problems, including carcinogenic and genotoxic effects [144]. For example, nitrates, due to their bacteriostatic or bactericidal effect against pathogens, are commonly used as preservatives in meat products. According to the International Agency for Cancer Research, nitrate or nitrite (ingested) under conditions that result in endogenous nitrosation were classified in group 2A as probably carcinogenic to humans [145]. Reduction or replacement of synthetic hazardous preservatives with natural ones is expected to reduce the health risks for humans [146].  
In recent years, the misuse and overuse of antibiotics have resulted in a rise in antibiotic resistance including foodborne pathogens. Moreover, these microorganisms are also more tolerant to food processing and preservation methods. Therefore, it should be proved that natural antimicrobial chemical compounds produced by bacteriocin strains should effectively control food pathogenic and spoilage organisms. Bacterial strains naturally present in food or as an adjunct culture should be viable during food processing and storage when they are planning to be biopreservatives. The desired antimicrobial effect is guaranteed when both bacterial-derived, biologically active chemical compounds and antimicrobial proteins are present in the food matrix. According to [PERSON] et al., to ensure food safety, bacteriocins as food preservatives should be as follows: (i.) safe to the consumers and harmless to the consumer's intestinal microflora, (ii.) active with a wide antibacterial spectrum of the bacteriocin against the food spoilage organism, (iii.) resistant to enzymes present in food matrices, and (iv.) thermostable and have activity at wide ranges of pH and salt concentration, for inclusion in a wide range of food systems [44]. Bacteriocins and lipopeptides are generally nontoxic for humans [83]. However, bacteriocinogenic microorganisms can be responsible for transferring and carrying virulence factors. Therefore, their safety and efficacy should be tested in detail and analyzed in appropriate tests and trials. Food safety requires both AMP producers' strains as well as its products, like bacteriocins and lipopeptides, to not be harmful to consumers. [48]. According to [PERSON] et al., an application for the approval of a new bacteriocin should include the following criteria:  
* The identity and chemical composition of the new bacteriocin; this means that the active molecule should be highly purified, and its amino acid sequence must be determined using gold-standard biochemical and molecular techniques;
* The method of preparation and stabilization;
* A statement indicating the appropriate concentration or the amount of bacteriocin proposed for its proper use and the purpose for which it is proposed, together with all directions, recommendations, and suggestions regarding its use;
* An acceptable method of analysis, suitable for regulatory purposes that will determine the final concentration of the bacteriocin in the finished food;
* Data showing the efficacy of the bacteriocin for its intended use;
* Detailed reports on the safety of bacteriocin under the recommended conditions of use; these include acute and subacute toxicity reports and long-term exposure effects; bacteriocins with a history of use in foods might be considered as safe;
* Data on the acceptable residual concentration in the finished food product when the additive or bacteriocin is used according to good manufacturing practice;
* A proposed maximum concentration of the additive or bacteriocin in the finished food product [47].