Project Abstract

Abstract
The demand for natural food preservation methods has increased in recent years due to consumer preferences for healthier and sustainable food options. This research project focuses on investigating the antibacterial properties of plant extracts for potential use in food preservation. The study aims to explore the effectiveness of plant extracts in inhibiting the growth of bacteria commonly found in food products, with the goal of developing natural and safe alternatives to synthetic preservatives. Chapter One provides an introduction to the research topic, including the background of the study, problem statement, objectives, limitations, scope, significance, structure of the research, and definition of key terms. Chapter Two presents a comprehensive literature review covering ten key areas related to antibacterial properties of plant extracts and their applications in food preservation. Chapter Three outlines the research methodology, including the selection of plant extracts, bacterial strains, experimental design, sample preparation, antibacterial testing methods, data analysis, and statistical techniques. The chapter also discusses the ethical considerations and potential challenges in conducting the research. Chapter Four presents the detailed discussion of findings, including the results of antibacterial activity tests, the identification of active compounds in plant extracts, comparison with synthetic preservatives, and potential mechanisms of action. The chapter also explores the implications of the findings for food preservation practices and future research directions. In Chapter Five, the conclusion and summary of the project research are provided, highlighting the key findings, implications for food industry applications, limitations of the study, and recommendations for future research. Overall, this research project contributes to the growing body of knowledge on natural food preservation methods and provides insights into the potential use of plant extracts as effective antibacterial agents in food products.

Project Overview