The objectives of the present study were to evaluate and compare the antimicrobial activities of olive oil and vinegar against Salmonella and Escherichia coli. The spread plate method was used to determine the growth of Salmonella and Escherichia coli. The concentration of preservatives used for inhibition of Salmonella and Escherichia coli was determined by using minimum inhibitory concentrati...

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...

Preservative-treated wood is an economical, durable, and aesthetically pleasing building material; therefore, it is a natural choice for construction projects in our National Forests, National Parks, and other public lands. However, we need to ensure that the chemicals used in treated wood do not pose a threat to people or the environment. The purpose of this report is to provide a summary of t...

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...

Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by...

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 ...

The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the a...

ADJUVANTS, PRESERVATIVES AND TISSUE FIXATIVES IN VACCINES V contain a number of substances which can be divided into the following groups: 1. Micro-organisms, either bacteria or viruses, thought to be causing certain infectious diseases and which the vaccine is supposed to prevent. These are whole-cell proteins or just the broken-cell protein envelopes, and are called antigens. 2. Chemical subs...

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...

Accumulation of oxalic acid (OA) by brown-rot fungi and precipitation of copper oxalate crystals in wood decayed by copper-tolerant decay fungi has implicated OA in the mechanism of copper tolerance. Understanding the role of OA in copper tolerance is important due to an increasing reliance on copper-based wood preservatives. In this study, four copper-tolerant brown-rot fungi were evaluated fo...