Project Abstract

Abstract
Food preservation is a critical aspect of the food industry to ensure food safety, extend shelf life, and maintain product quality. Traditional methods of food preservation often involve the use of synthetic chemicals, which can raise concerns about their potential health risks and environmental impact. In response to these concerns, there is a growing interest in developing novel food preservation techniques using natural antimicrobial agents derived from plants, herbs, and other natural sources. This research project focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents to enhance food safety and quality. The study begins with a comprehensive review of the existing literature on natural antimicrobial agents and their potential applications in food preservation. This literature review examines the effectiveness of various natural antimicrobial agents, their mechanisms of action, and their compatibility with different types of food products. The review also highlights the limitations of current food preservation methods and the need for alternative approaches using natural antimicrobial agents. The research methodology section outlines the experimental design and procedures used to develop and evaluate the novel food preservation technique. The methodology includes the selection and preparation of natural antimicrobial agents, testing their antimicrobial activity against foodborne pathogens, and optimizing their application in food preservation. The study also includes sensory evaluation tests to assess the impact of natural antimicrobial agents on food quality attributes such as taste, texture, and color. The results and discussion section presents the findings of the study, including the antimicrobial activity of selected natural agents, their effectiveness in inhibiting the growth of foodborne pathogens, and their impact on food quality. The results demonstrate the potential of natural antimicrobial agents as an effective and safe alternative for food preservation, with promising results in terms of microbial inhibition and sensory acceptability. In conclusion, this research project contributes to the field of food science and technology by offering a novel approach to food preservation using natural antimicrobial agents. The study highlights the potential of natural antimicrobial agents to improve food safety and quality while reducing the reliance on synthetic chemicals. The findings of this research have implications for the food industry in developing sustainable and environmentally friendly food preservation methods. Keywords food preservation, natural antimicrobial agents, food safety, food quality, foodborne pathogens.

Project Overview