To ensure the microbiological quality, consumer safety and organoleptic properties of cosmetic products, manufacturers need to comply with defined standards using several preservatives and disinfectants. A drawback regarding the use of these preservatives is the possibility of generating cross-insusceptibility to other disinfectants or preservatives, as well as cross resistance to antibiotics. ...

Class IIa bacteriocins have been primarily explored as natural food preservatives, but there is much interest in exploring the application of these peptides as therapeutic antimicrobial agents. Bacteriocins of this class possess antimicrobial activity against several important human pathogens. Therefore, the therapeutic development of these bacteriocins will be reviewed. Biological and chemical...

What Is Food Irradiation Food irradiation preserves meat, produce, and seasonings with highenergy gamma rays to improve product safety and shelf life. Spices, seasonings, potatoes, fresh fruits and vegetables, and meats and poultry may be irradiated. This method of preservation prevents growth of food poisoning bacteria, destroys parasites, and delays ripening of fruits and vegetables. Food irr...

Indian blackberry fruit is widely acclaimed for the antidiabetic property. The fruits are highly perishable, having a shelf life of about two days. Therefore, an attempt was made to convert into nectar by pasteurization, without adding any chemical preservatives. total soluble solids content 17 0 Brix and acidity 0.253% preservatives, pasteurized at 100 C, 10 minutes. Viscosity recorded upward ...