The Growing Concern on Food Safety

544 Words Feb 22nd, 2018 2 Pages
Microbial activity is a primary

mode of deterioration of many foods and is often responsible for the loss of quality and safety. Concern

over pathogenic and spoilage microorganisms in foods is increasing due to the increase in outbreaks of

foodborne disease [2]. It has been estimated that as many as 30% of people in the industrialized countries

suffer from food borne diseases each year caused by microbes [3]. Food additives have been used for centuries in the food processing practices for several purposes including the prevention of microbial

growth and increase in the food shelf lives [4]. Due to the excessive use of food preservatives which some

of them are doubtful to be carcinogenic and teratogenic and also increasing consumer demand to natural

foods with a long shelf life and without chemical preservatives, food producers trend to replace chemical

preservatives with natural forms such as oils and herbal extracts as antibacterial additives [5, 6].

In the recent years, efforts have been devoted to find new antimicrobial materials from natural resources

for food preservation [7]. Reports indicated that many extracts and essential oils of edible plants had

properties to prevent against a wide range of fungal contamination of foods [5, 7, 8, 9, 10].

Asafoetida is an oleo-gum-resin obtained from…
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