Certain chemical compounds may be added to foods to inhibit growth of, or kill, microorganisms. These chemicals are food additives that may be termed “food preservatives” or, more precisely, “food antimicrobials.” The purpose of food antimicrobials is to extend shelf life by inhibiting spoilage microorganisms or improve food safety by inhibiting pathogens. While most food antimicrobials are capable of inactivation, at normal use concentrations they cause inhibition rather than inactivation. This inhibition is often reversible. Whether inactivation or inhibition is achieved is also highly dependent upon the initial number of target microorganisms and, to a lesser extent, use conditions. The inhibitory effect of food antimicrobials on microorganisms is finite, and, therefore, foods will not be preserved indefinitely. In addition, with few exceptions, chemical antimicrobials are not capable of concealing spoilage of a food product by neutralizing the effect of the detrimental end products of spoilage microorganisms. Rather, the food remains wholesome during its extended shelf life since microorganisms are not reproducing and therefore are not producing off-flavors, odors, and textures. Because chemical food antimicrobials do not sterilize a product, they are often used in combination with other food-preservation procedures such as heat or refrigeration.