Fresher Healthier Safer
Fresher Healthier Safer
Essential oils are natural extracts from plants that have been explored for their potential antimicrobial properties in food preservation. These oils have shown promise in inhibiting the growth of foodborne pathogens and spoilage microorganisms, offering an alternative or complementary method to traditional synthetic preservatives.
Bacteriocins are natural antimicrobial peptides produced by bacteria, and their use in food preservation can effectively inhibit the growth of foodborne pathogens and spoilage microorganisms, extending the shelf life of food products. By harnessing the antimicrobial properties of bacteriocins, they provide a natural and sustainable alternative to synthetic chemical additives, promoting food safety and quality.
The full PhD and MSc theses for Dr Philip Button, available to download.
Spoilage of fruit juice due to heat-tolerant bacteria is certainly an issue for the food manufacturing industry. Here we wive some insights.
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