The use of natural antimicrobial agents is garnering attention due to consumer and producer awareness of health problems. This study found that the essential oil of A. galanga had strong bactericidal activity against both Gram-negative and Gram-positive bacteria. The bactericidal action of A. galanga oil was extremely rapid. Results of scanning electron microscopy observations suggested that A....

Analysis of the results studying dynamics microbiological indicators perishable food (fresh tomatoes), shows that control samples tomatoes without processing a preservative) on 15th day storage at 4±2 °C exceeds QMA&OAMO index, 5th yeast already detected. The activity yeasts and molds surface treated with Nisin is reduced compared control. It was found new isolated microorganisms synthesizi...

Dairy products are susceptible to contamination by foodborne pathogenic and spoilage microorganisms, which can result a reduced shelf life of as well risks the consumers’health. This determines possible use preservatives in manufacturing process dairy products. Consumers require healthy food, free synthetic preservatives, looking for natural alternatives ensure food safety. Just this reason, in...

Foods are complex mixtures of lipids, carbohydrates, proteins, vitamins, organic compounds, and other naturally occurring substances. Sometimes added to this mixture are residues of pesticides, veterinary and human drugs, microbial toxins, preservatives, contaminants from food processing and packaging, and other residues. This milieu of compounds can pose difficulties in the analysis of food co...

Onion (Allium cepa L.), garlic (Allium sativum L.) and other edible Allium are among the oldest cultivated plants, and are used for multiple purposes. They are a rich source of several phytonutrients, and recognized to have significant and wide biological activities. These biological activities are related to the thiosulfinates, volatile sulfur compounds which are responsible for the pungency o...