Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces
natalensis. It effectively acts as an antifungal preservative on various food products like …

Throughout history, spices have been employed for their pharmaceutical attributes and as a
culinary enhancement. The food industry widely employs artificial preservatives to retard the …

The global market of food, cosmetics, and pharmaceutical products requires continuous
tracking of harmful ingredients and microbial contamination for the sake of the safety of both …

Benzoic acid is found naturally in a wide variety of plants. It was isolated in the sixteenth
century, but not commercially produced until the end of the nineteenth century. Researchers …

The present investigation aimed to evaluate antibacterial, antifungal and antioxidant efficacy
of essential oils of three commonly used spices (black pepper, cinnamon and clove) in …

Consumer demand for minimally processed foods continues to increase every day, primarily
due to a hike in consumer awareness on food and nutritional security. Chemical …

The aim of this study was to investigate the antibacterial interactions of pulegone and 1, 8‐
cineole with monolaurin ornisin against Staphylococcus aureus. The individual and …

Ethnopharmacological relevance Salvadora persica L., also known as Arak (in Arabic) and
Peelu (in Urdu), is the most common traditional source of tooth or chewing stick (miswak) …

Microbial contamination of food and alimentary toxoinfection/intoxication in humans are
commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp …

Bacteriocins and bacteriophage (phage) are biological tools which exhibit targeted microbial
killing, a phenomenon which until recently was seen as a major drawback for their use as …