The use of preservatives in food stuffs and beverages is essential in order to prevent spoilage due to microbial growth or undesirable chemical changes. However, the use of synthetic additives has been associated with various health problems. Therefore, consumers have turned suspicious and obverted towards ingredients from natural sources. This tendency has driven food industry in further searc...

Chemical preservatives in foods are nowadays added at lower concentrations. However, this may allow survival of bacterial cells and induce increased resistance to various preservatives. In this study, the effects of growth in NaCl (10% or 15%) on survival of Staphylococcus aureus strains in various chemical and physical preservatives were investigated. Growth of the strains for 20 h at 37 ̊C in ...

In view of certain disadvantages associated with the use of chemical preservatives, emphasis is being given on the use of natural preservatives for meat products. In present paper utilization of extracts of commonly used spices, desirable microbes and or their metabolites and certain antimicrobial constituents of other foods has been discussed.

Background & Aim:Nowadays, the use of chemical preservatives has been limited due to the controversial adverse effects. In this study, we evaluated the preservative potency of product with active herbal ingredients (Barij Baby cream) in contrast with the same products with two different chemical preservatives including methylparaben plus propylparaben and potassium sorbate plus...

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, a...

Background & Aim:Nowadays, the use of chemical preservatives has been limited due to the controversial adverse effects. In this study, we evaluated the preservative potency of product with active herbal ingredients (Barij Baby cream) in contrast with the same products with two different chemical preservatives including methylparaben plus propylparaben and potassium sorbate plus...

In this research we experimented with a new and rapid way of analyzing wood. Near Infrared (NIR) spectroscopy together with multivariate analysis is becoming a widely used technique in the field of forest products especially for property determination and is already firmly established in the pulp and paper industry. This method is ideal for the chemical analysis of wood, and therefore preservat...