Use of Botanicals as Biopreservatives in Foods

摘要

Biopreservatives--a wide range of natural products from both plants and microorganisms--can be useful in extending shelf life of foods, reducing or eliminating survival of pathogenic bacteria, and increasing overall quality of food products. As the popularity of botanical biopreservatives continues to increase, consumers, regulatory agencies, and food processors require reliable information on the safety, standardization, and efficacy of these products.