## 5 Natural Methods
### Macrolgae
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Identified Method** & **Advantages** & **Disadvantages** & **References** \\ \hline \multirow{3}{*}{Conventional thermal methods} & Destroy contaminating microorganisms and inactivates enzymes & Reduce the sensory and nutritional qualities of the finished product & [13; 30] \\ \hline \multirow{3}{*}{Direct steam injection} & It is considered one of the best technologies to prevent thermal deterioration of milk & High cost and increased complexity & [48] \\ \hline \multirow{3}{*}{High-pressure processing (HPP)} & More effective method in liquid foods & \\  & than in solid foods & \\  & Negligible effects on health and organoleptic and nutritional properties & May cause incomplete microbial inactivation & [1; 63; 160] \\  & of food products & & \\ \hline \multirow{3}{*}{Ionizing radiation} & Cheese decontamination & May cause incomplete microbial inactivation & \\  & Use for treating packaged foods to reduce the risk of post-processing contamination & A high dose of irradiation may cause & [161; 162; 163; 164] \\  & & product discodization and unpleasantdoors & \\ \hline \multirow{3}{*}{Ultrasounds} & Efficient, cost-effective, and environmentally friendly process & Prolonged exposure can develop a metallic, burnt taste and rubbery appearance in the milk & [10; 68] \\  & Extending the shelf life of finished products & & \\ \hline \multirow{3}{*}{LAB} & Produce bactericions & \\  & Minimally processed food products & In vitro antibacterial activity must be & \\  & and better nutritional and & demonstrated in food applications & \\  & sensory value & Only two genera of LAB (Lectobacillus and Lactococcus) are considered GRAS & [7; 22; 81; 89; 91; 92; 98; 107; 165] \\  & Shortens the ripening process & Only two genera of LAB (Lectobacillus and Lactococcus) are considered GRAS & [7; 22; 81; 89; 91; 92; 98; 107; 165] \\  & of cheeases & Alects the shelf life of & More strains of LAB should be used for \\  & finished products & more effective control & \\  & Resistance to acids & & \\ \hline \multirow{3}{*}{Probotics} & Maintaining the initial physicochemical properties of food products & Antistiserial activity must be & \\  & Improving organoleptic properties & food products & \\  & Extending the shelf life of & May cause some metabolic disorders or & \\  & finished products & the generation of biogenic amines & \\ \hline \multirow{3}{*}{Bactericions} & Direct disrupts the integrity of the bacterial membrane, producing inactivation of the bacterial cell & Poor solubility, uneven distribution & \\  & High efficiency and convenience & High cost & \\  & Active over a wide pH range, resistant & Limited antibacterial activity & \\  & to high temperatures & Inactivation by other food additives & \\  & Exends the shelf life of & Efficacy may be affected by various & [9; 10; 24; 87; 90; 124; 125; 127; 132; 168] \\  & finished products & environmental factors, e.g., & \\  & Provides additional protection in & storage temperature & \\  & high-temperature processes & Sensitivity to the presence of & \\  & Prevents loss of organoleptic and & proteolytic enzymes & \\  & nutritional properties & In situ production (protective cultures) & \\ \hline \multirow{3}{*}{Bactericophages} & High specificity towards the pathogen & Multiple bacteriophages may be & \\  & Does not affect the beneficial natural & required if food is contaminated with & \\  & microflora, organoleptic qualities, or & multiple bacterial pathogens & \\  & nutritional value & Sensitive to commonly & \\  & Easy to isolate and propagate & used disinfect & \\  & Destroys biofilms & Negative consumer perception of the & \\  & Safe for humans and the environment & use of “viruses” in food & \\ \hline \multirow{3}{*}{Natural antimicrobials} & They enhance the flavor of food, & Undersirable organoleptic properties at & \\  & improve nutritional value, and bring & high concentrations & \\  & health benefits & Chemical instability & [8; 142; 157; 169] \\  & Maintaining the original & Limited availability & \\  & physicochemical properties of & Limited digestibility & \\  & food products & & \\ \hline \multirow{3}{*}{Essential oils} & Extending the shelf life of & Production of strong flavors that may & \\  & finished products & be undesirable flavors in some & \\  & Natural flavoring agents & food products & \\  & Improving the functional and sensory & Less effective in controlling & \\  & properties of dairy products & _L. monocytogenes_ & \\ \hline \multirow{3}{*}{Chemical agents} & Significantly reduce the adhesion of & Negative health effects (allergic & [26; 99] \\  & \(L\). monocytogenes to the surface of food & or carcinogenic) & \\ \hline \multirow{3}{*}{Mechanical-bactericidal (MB) surfaces} & High biofilm control potential & Challenges related to scalability, & \\  & & cost-effectiveness, mechanical and & \\ \cline{1-1}  & & chemical durability and complex & [166] \\ \cline{1-1}  & composition of food products & & \\ \hline \hline \end{tabular}
\end{table}