Fungal antimicrobial activity: potential use and applications in the food industry

Laila M. Fawzy, Seif M. Hesham, Christine George Eskand, Yousra A. El-Maradny

Abstract


Microbial-induced food spoilage results in considerable economic losses and poses serious health risks to consumers through the potential transmission of foodborne illnesses. The extensive addition of synthetic antibacterial and preservatives leading to the rise of resistant microbial strains, that need higher concentrations and contributing to elevated levels of toxic residues in food. This review explores fungal-derived antimicrobial agents as a promising alternative. Fungal metabolites offer different bioactive agents that effectively inhibit the growth of bacteria and molds. These compounds are naturally produced by fungi either as part of their developmental processes or in response to environmental stress. The review illustrates the effectiveness of fungal metabolites in controlling microbial growth, based on different studies. It seeks to evaluate the potential of fungal antimicrobials in improving food safety and prolonging shelf life. By analyzing their mechanisms of action, practical uses, and regulatory aspects, this review presents a comprehensive overview of how fungal-derived antimicrobials can be employed to address key challenges in the food industry.

 

Received 19 October 2025

Accepted 08 January 2026

Published 09 April 2026


Keywords


Food security; bio-preservatives; biocontrol; Sustainable development; Industrial applications.

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References


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DOI: https://dx.doi.org/10.21622/AMPDR.2026.06.1.1738

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Copyright (c) 2026 Laila M Fawzy, Seif M Hesham, Christine George Eskand, Yousra A El-Maradny

Advances in Medical, Pharmaceutical and Dental Research

E-ISSN: 2812-4898

P-ISSN: 2812-488X

 

Published by:

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Arab Academy for Science, Technology and Maritime Transport (AASTMT)

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