phoenix dactylifera a collection of flowers in each inflorescence branches grown on a diet of dates in the series are drawn oval wooden sheath. in this study, the antimicrobial properties against pathogenic bacteria phoenix dactylifera well dilution method (micro dilution) and disc diffusion and mold spoilage due to extract the disk diffusion method was studied. tarvnh extract the bacteria baci...

context food spoilage has been a common problem throughout history, and much of the spoilage is caused the activity of microorganisms or enzymatic reactions during the storage of food. thus, using chemical substances could prevent or delay food spoilage and this has led to the great success of these compounds in the treatment of human diseases. sodium benzoate is one of the synthetic additives ...

UNLABELLED Antimicrobial peptides offer potential as novel therapeutics to combat food spoilage and poisoning caused by pathogenic and nonpathogenic bacteria. Our previous studies identified the peptide human beta-defensin 3 (HBD3) as a potent antimicrobial agent against a wide range of beer-spoiling bacteria. Thus, HBD3 is an excellent candidate for development as an additive to prevent food a...

Heuristic algorithms for mining large databases are being adapted to enable discriminatory analysis to be performed on biological data, accelerating the progress in understanding biological diversity and its industrial implications. A range of knowledge discovery algorithms are being applied to yeast characteristics data, providing new research leads and decision making tools. The research pres...

CONTENTS Introduction Food Spoilage and General Principles Underlying Spoilage of Food Intrinsic Parameters Extrinsic Parameters Microbial Spoilage of Foods Spoilage of fresh and ready-to-eat meat products Spoilage of milk and milk products Spoilage of fruits and vegetables Spoilage of canned foods Major Food Borne Infections/ Intoxications Caused by Bacteria General Control Measures for Preven...

Problem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in order to increase its she...

Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. The...

In foodstuffs with low pH, low water activity, or high carbohydrate content spoilage bacteria are, with some exception, usually not present because this environment is unfavourable for their growth. Food-spoilage yeasts and moulds, however, can grow under these circumstances and cause deterioration of various products, such as fruit and vegetable juices and purees, soft drinks, pickled vegetabl...