Micro-organisms are the biggest enemy when the concern is about food safety.
These minute creatures spoil all types of food and cause loss and wastage of food even in the developed countries.
If we make an estimation, it comes to the fact that , globally, approximately every year food losses waste reach up to 40% due to various factors and that includes the spoilage by these tiny living things....
The common types of microorganisms that causes the spoilage of food products are Bacteria, yeast, and molds.
Apart from food spoilage, the micro-organisms are also responsible for food-borne diseases
So these are diseases caused by consumption of contaminated food products.
So we need to save our food from these enemies....
Now, the traditional method to prevent
food spoilage and their etiological agent is actually the use of chemical preservatives.
But there are a lot of problems with this method.
even these chemicals are very efficient in prevention and outbreak control of food borne diseases,...
But the continuous use led to the accumulation of chemical residues of these preservatives in food and feed chain,
It has resulted in development of microbial resistance to these chemicals
Apart from these, therr are a mumber of side effects on human health.
So we should find another way to save our food and hence our health.
So, due to these concerns, efforts have been made to develop food preservatives which are potentially effective, healthy, safer and mpst importantly ...they are natural .
So this is in contexts of ...use of plant extracts as antimicrobial agents for food preservation
29 апр 2021
