The antimicrobial activity of essential oils, organic acid salts and natamycin is used to assess and monitor their effectiveness against four pathogens: Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger.
It is necessary to evaluate the minimum inhibitory concentration of each antimicrobial agent to determine its effectiveness on the microbial species, in order to select those that are most effective.
Natamycin is an antifungal agent that demonstrates lower levels of minimal inhibitory concentration in active coatings and extends the shelf life of vegetables at a storage temperature of 4 °C.
An effective method could be the checkerboard method, which consists of evaluating the interactions that take place between biologically active agents. This is used to create an antimicrobial formulation that is applied to vegetables.