There is growing concern about food safety and especially about inputs of pathogenic microorganisms with possible implications for human health and the environment [Duniere et al., 2011]. Microbial activity is a primary mode of deterioration of many foods and is often responsible for the loss of quality and safety. Concern over pathogenic and spoilage microorganisms in foods is increasing due t...

Microbial safety of food products is often accomplished by the formulation of food-grade preservatives into the product. Because of the growing consumer demand for natural substances (including preservatives) in the composition of consumed foods, there is also a growing interest in the natural antimicrobial nisin, which has generally recognized as safe (GRAS) status for certain applications. Du...

Chemical preservatives have been used in the food industry for many years. However, with increased health concerns, consumers prefer additive-free products or food preservatives based on natural products. This study evaluated antimicrobial activities of extracts from Emilia sonchifolia L. (Common name: lilac tassel flower), Tridax procumbens L. (Common name: tridax daisy) and Vernonia cinerea L...

Food preservation is enhancing shelf-life and food quality to eliminate food-related illness and product spoilage, especially by the use of food additives.The growing consumer demand for effective preservation of food without altering its nutritional quality and free of potential health risks andto find an attractive and alternative approach to chemical preservatives, have stimulated research i...

Some synthetic preservatives have become controversial because they have been proven to cause health problems. These increased health concerns have led consumers to prefer food preservatives based on natural products. Hence, Stenochlaena palustris leaf extract was used in this study to evaluate the antifungal activity against food borne pathogen, Aspergillus niger. The value of minimum inhibito...

Herbs and spices have been used since ancient times to improve the sensory characteristics of food, to act as preservatives and for their nutritional and healthy properties. Herbs and spices are generally recognized as safe (GRAS) and are excellent substitutes for chemical additives. Essential oils are mixtures of volatile compounds obtained, mainly by steam distillation, from medicinal and aro...

abstract food preservatives are often added to food as preservation method. mostly one preservative alone cannot preserve a product effectively. so it is required to create a preservation system to overcome limitations derived from each preservative. using proper selection of different preservatives may lead to significant practical benefits. in this investigation, resistant strain of bacillus ...

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...