Utilization of Natural Compounds as Food Contaminant Mitigation Agents: A Sustainable Approach to Global Food and Human Health Security

Abstract

Food safety has become an increasingly important global issue in recent decades, mainly due to the increasing contamination of food products. This chapter examines the potential of natural compounds derived from plants, microorganisms, and marine organisms as safer and more sustainable alternatives to synthetic chemicals in mitigating food contaminants. Compounds such as flavonoids, tannins, essential oils, and polysaccharides have shown antimicrobial, antioxidant, and detoxifying activities against heavy metals and mycotoxins. Several case studies demonstrate the success of these natural compounds in extending shelf life and reducing food-borne pathogens. However, compound stability, compositional variability, sensory impact, and regulation challenges still exist. This chapter emphasizes the need for innovative and collaborative strategies to develop natural-based food solutions to build a safer, healthier, and environmentally friendly food system.