This paper looks at the theoretical development of a natural preservative system using a data base on medicinal plants as a source of reference. The legal aspects of this concept are considered. The traditional methods of preservation, many taken from the food industry are summarised. The use of alcohol, glycerine, sugar, salt, dessication, anhydrous systems and temperature are amongst examples...

In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of ...

A food additive is any substance added to food primarily for preservation purposes and the consumer demands for a variety of safe and tasty, convenient and colourful foods. Additives and preservatives have been used for a very long time and contributed significantly to product development by the food industry. Despite the advances in the field of product development, some consumers have real co...

many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. currently, there is a strong debate about the safety...

Preservatives such as benzoic acid and parabens are being tested on a regular basis by regulatory authorities and food testing laboratories as they are widely found in condiments and beverages such as fruit juices, sports drinks and soft drinks. The consumption of excessive amount of preservatives can lead to adverse health effects such as allergy. Also, the levels of these preservatives in foo...

The microbial safety of foods continues to be a major concern to consumers, regulatory agencies and food industries throughout the world. Many food preservation strategies have been used traditionally for the control of microbial spoilage in foods but the contamination of food and spoilage by microorganisms is a problem yet to be controlled adequately. Although synthetic antimicrobials are appr...