Antimicrobial activity of compounds isolated from algae

Micro and macro algae (seaweeds) represent a vastly under-utilized renewable resource characterized as being rich in a range of biological activities. In this chapter the focus will be primarily on antimicrobials extracted from seaweeds for possible applications in the food industry to enhance food safety and quality. The chapter initially outlines the effects of environmental and extraction conditions on influencing the efficacy of seaweed antimicrobials and in this regard highlights the importance of standardization of the methodologies employed. It then describes various antimicrobial susceptibility tests and the efficacy of seaweed extract on bacteria associated with food deterioration.