In recent years, the attention on essential oils (EOs) as natural additives of food products have been rapidly growing due to the extended health risk of synthetic preservatives. Artificial additives can minimize food spoilage, though the current generation is very health-conscious and believes in natural preservatives rather than the synthetic ones owing to their potential toxicity and other c...

The formulation of innovative packaging solutions, exerting a functional antimicrobial role in slowing down food spoilage, is expected to have a significant impact on the food industry, allowing both the maintenance of food safety criteria for longer periods and the reduction of food waste. Different materials are considered able to exert the required antimicrobial activity, among which are mat...

Preservation of foods by natural and microbiological methods may be a satisfactory approach solving economic losses due to microbial spoilage of raw materials and food products, to reduce the incidence of food borne illnesses, and to meet the food requirements of the growing world population. Since many people are concerned about the safety of chemical preservatives are questioned with regard t...

Previous investigations have revealed that Bacillus coagulans strain 43P is sensitive to the polypeptide antibiotic nisin (O'Brien et al., 1956; Campbell and Sniff, 1959; Campbell, Sniff, and O'Brien, 1959). It has also been found that nisin is effective in the control of the flat sour spoilage of tomato juice in inoculated pack studies with this strain of B. coagulans (Campbell et al., 1959). ...

A bacteriocin producing strain of Lactococcus lactis subsp. lactis LABW4 was isolated from naturally fermented milk product which exhibited strong antibacterial activity against Listeria monocytogenes MTCC657, a food spoilage psychrophilic organism. Both cell free and heat killed supernatants of LABW4 were effective to produce zones of inhibition against L. monocytogenes in vitro. The antibacte...

Members of the family Micrococcaceae play an important role in food spoilage and even in food poisoning. In contrast to members of the family Enterobacteriaceae, these bacteria can grow in media with low water activities. Therefore, the heat resistance of Staphylococcus epidermidis, a rather resistant member of the family Micrococcaceae, was studied at water activities between 0.87 and 1.00. Th...