Chemical preservatives have been used in the food industry for many years. However, with increased health concerns, consumers prefer additive-free products or food preservatives based on natural products. This study evaluated antimicrobial activities of extracts from Emilia sonchifolia L. (Common name: lilac tassel flower), Tridax procumbens L. (Common name: tridax daisy) and Vernonia cinerea L...

The cytotoxicities of chemicals used in household products were evaluated using a neutral red (NR) uptake assay. The chemicals tested during 1997-2004 were rubber additives (accelerators, antioxidants and retarders), solvents, plasticizers and biocides, such as antimicrobials, fungicides, preservatives used in paints, paper, wood and plastic products. The cytotoxicity potential of each chemical...

Non-antibiotic biocides are composed of heterogeneous groups of natural and synthetic substances which can deter, render harmless, or exert a controlling effect on microorganisms by biological or chemical means. Examples include disinfectants, preservatives, antiseptics, pesticides, herbicides, fungicides and insecticides. Use of biocides has wide applications in medicine, agriculture, forestry...

Nisin is a bacteriocin produced by microbial fermentation of the well-known starter culture for dairy products, Lactococcus lactis. A major challenge in food safety and security prevention emergence unwanted microbes. Artificial preservatives added to prolong shelf life foods may have negative effects on consumer health. An alternative approach use bio-preservatives. However, cost production ni...

An ion-interaction high-performance liquid chromatography (HPLC)-diode-array detection method is developed and optimized for the separation of typical antimicrobial agents used in cosmetics and hygiene products. The most used preservatives contain different molecular structures, different functionalities, and are characterized by different chemical properties. Organic acids, alkyl esters of ben...