food packaging is inseparable step of the process, storage, distribution and marketing of the product. proper packaging increases the shelf life of food; for this reason that is one of the main characteristics in the food industry. one of the new concepts in food packaging is bio packaging, that is developed to respond to the needs of consumers and food products with higher durability. using ed...

BACKGROUND The widespread utilization of antimicrobial compounds has caused emergence of resistant microorganisms in the world. Hence, the research to probe the products with antimicrobial features has led to finding natural habitats and discovering new pharmaceutical products. METHODS In this study, an attempt was made to explore the niche of novel habitat to isolate pyllospheric bacteria fr...

tional trade of food products and live animals. Large international corporations may also affect international trade. For example, McDonald’s Corporation has issued a global policy for antimicrobial drug use in food animals that specifies requirements for their food product suppliers. Local groceries or supermarkets may also impose their own standards nationally. We are aware of only 1 product ...

The cellulosic fabrics bearing the porphyrin as a photo-sensitizer were done in order to prepare efficient polymeric materials for antimicrobial applications. The obtained porphyrin-grafted cellulosic fabrics were characterized by ATRFTIR, DRUV spectroscopy, TG and SEM image. The antimicrobial activity of the products was tested under visible light irradiation against Staphylococcus aureus, Pse...

Aromatic amino acids act as precursors of various low molecular weight (<1kDa) antimicrobial compounds including hydroxy acids such as phenyllactic acid, hydroxyphenyllactic acid, indolelactic acid, alcohols such as phenylethyl alcohol for example and others. These metabolites are known to play an important role in biopreservation of fermented food products as cheese, beer, sourdough, fermented...

Meat and meat products are highly prone to microbial deterioration since they are rich in essential nutrients and perishable in nature and if they are not properly preserved, public health problems may occur. Recently, in order to increase the microbial quality of meat and meat products, novel ingredient systems that are associated with natural and organic foods, are applied. Many studies have ...

The genus Rhodococcus is gram positive bacterium which was classified into the family of Nocardiaceae.  The organism can be isolates from different sources, with capability to degrade diverse types of pollutant. Nowadays, scientists reported a few secondary metabolites which are produced by Rhodococci. Hence, the present study tried to isolate Rhodococci from different soil samples with the cap...

Honey is an ancient wound treatment that was re-introduced into modern medical practice in Australasia and Europe following the development of regulated wound care products. Its therapeutic properties are attributed to its antimicrobial activity and its ability to stimulate rapid wound healing. This review will briefly describe the evidence that demonstrates its antimicrobial activity in vitro ...

Antimicrobial peptides extracted from ovine neutrophils have potential to be high-value by-products of the lamb industry as, for example, a biopreservative for chilled lamb products. This work was carried out to determine the conditions in which ovine peptides are most effective and to assist in product development. The activities of three synthetic ovine-derived antimicrobial peptides tested w...

Silver is a naturally occurring element. Similar to other metals, the ionized form of silver (Ag(+1)) has known antimicrobial properties. A number of wound dressings incorporating silver ion or silver compounds have recently been developed and marketed. In addition, the antimicrobial effects of silver are currently being promoted in consumer products such as clothing and household appliances. T...