In the 1995 Food Marketing Institute Survey, 77 percent of shoppers were completely or mostly confident that foods in their supermarket are safe. This percentage is still lower than the 90 percent in 1985-88, or even the 82 percent in 1991, but is increasing. Respondents were asked to volunteer their concerns as to "threats" to the food supply. Spoilage was given by 52 percent (significantly hi...

BACKGROUND Dyes derived from plants have an extensive history of use for coloring food and clothing in Dong communities and other indigenous areas in the uplands of China. In addition to use as coloring agents, Dong communities have historically utilized dye plants for their value for enhancing the nutritive, medicinal and preservative properties of foods. However, the persistence of plant-deri...

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitr...

ALLYL ISOTHIOCYANATE DERIVED FROM ORIENTAL MUSTARD MEAL AS A NATURAL ANTIMICROBIAL TO INHIBIT THE GROWTH OF MOULDS ON BREAD Jianhua Ma Advisor University of Guelph, 2012 Dr. Keith Warriner This thesis is an investigation of the potential of Allyl Isothiocyanate (AITC) derived from oriental mustard meal (Brassica juncea meal) as a natural preservative suppression moulds growth on bread. Currentl...

BACKGROUND Foodborne diseases are considered as major health problems in different countries. Concerns over the safety of some chemical preservatives and negative consumer reactions to them have prompted interest in natural alternatives for the maintenance or extension of food shelf life. In this respect, the combination of a plant essential oil and nisin has used for controlling the growth of ...

The aim of this study was to assess the activity of essential oil extracted from the leaves of C. blanchetianus Baill, popularly known as "marmeleiro", in inhibiting the growth and survival of pathogenic microorganisms in food by determining their survival in vitro and by observing the behaviour of Listeria monocytogenes inoculated into a food model (meat cubes) that was stored at refrigeration...

We evaluated the antibacterial activities of selected edible Korean plant seeds against the food-borne pathogens Staphylococcus aureus KCTC1927, Escherichia coli KCTC2593, Salmonella typhimurium KCTC2054, and Bacillus cereus KCTC1014. While screening for antibacterial agents, we discovered that wheat germ extract contains 2,6-dimethoxy-1,4-benzoquinone (DMBQ) and is highly inhibitory to S. aure...

Mycotoxin-producing fungi are a significant source of crop and food contamination, posing threat to global safety security. Essential oils, plant extracts phytochemicals have emerged as green preservatives extend the shelf-life foods due their unique antimicrobial properties. Unlike conventional synthetic preservatives, they sustainable safe way preserve with no or little harmful effects on env...

doogh is a traditional iranian drink prepared by fragmentation and dilution of yogurt, with addition of salt and flavouring. dairy products are favorable environment for microbial growth due to high nutrient and relative humidity. one of the most important parameters in the food industry production and consumption is enhancing the shelf life of the product. therefore, food additives such as pot...