The food industry has now started exploring natural alternatives for preserving food to reduce the dependency on chemical preservatives, some of which are linked to obesity and metabolic syndrome. Specifically, natural antimicrobials produced by plants and microorganisms like bacteria and fungi can kill food-borne pathogens like Salmonella Typhimurium, Escherichia coli, Listeria monocytogenes and Clostridium botulinum and also food spoilage bacteria like Brochothrix thermosphacta, Lactobacillus spp., Bacillus spp. and Weissella spp., among others. Foodborne pathogens and spoilage microbes pose a serious health concern for consumers and destroy the appearance, texture and sensory characteristics of the food, affecting the food industry and consumers alike.
KSWFoodWorld
FoodWorld 