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Ahmad, V., Khan, M.S., Jamal, Q.M.S., Alzohairy, M.A., Al Karaawi, M.A. and Siddiqui, M.U. (2017) Antimicrobial Potential of Bacteriocins: in Therapy, Agriculture and Food Preservation. International Journal of Antimicrobial Agents, 49, 1-11.
https://doi.org/10.1016/j.ijantimicag.2016.08.016

has been cited by the following article:

  • TITLE: Characterization of Natural Antimicrobials in Food System

    AUTHORS: Jumana Mahmud, Ruhul A. Khan

    KEYWORDS: Natural Antimicrobial Compounds, Food Preservation, Shelf-Life Extension

    JOURNAL NAME: Advances in Microbiology, Vol.8 No.11, November 16, 2018

    ABSTRACT: There has been a rising interest in using natural antimicrobial compounds in food industry due to current trend of giving value to natural and renewable resources. These antimicrobials provide new modalities to ensure microbial safety and extend the shelf-life of foodstuffs. Natural antimicrobials can be directly added into the food, but several efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Some different ways such as, dipping, spraying, and coating treatment of food are currently applied to product before packaging considered as valid options. The present paper aims to review the use of natural compounds to control microbiological and physicochemical shelf life of major food categories such as, meat, fish, dairy-based products, fruit and vegetables, and cereal-based products.