Project Abstract

Abstract
The demand for safe and effective methods of food preservation has increased significantly in recent years due to concerns about chemical additives and the rise of antibiotic-resistant pathogens. This research project focuses on the development of a novel method for food preservation using natural antimicrobial agents. The study aims to explore the efficacy of utilizing natural compounds with antimicrobial properties as alternatives to synthetic preservatives in food products. The research methodology involves a combination of literature review, laboratory experiments, and sensory evaluation to assess the antimicrobial activity, safety, and consumer acceptance of the natural agents. The literature review provides a comprehensive overview of the current trends in food preservation, the drawbacks of synthetic preservatives, and the potential benefits and challenges of using natural antimicrobial agents. The experimental phase of the study involves screening a range of natural antimicrobial compounds, such as plant extracts, essential oils, and probiotics, for their efficacy in inhibiting the growth of common foodborne pathogens. The antimicrobial activity of these compounds will be evaluated using standard microbiological methods to determine their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In addition to evaluating the antimicrobial efficacy of the natural agents, the study will also assess their safety profile by conducting toxicity tests and investigating potential interactions with food components. Furthermore, sensory evaluation tests will be conducted to evaluate the impact of the natural antimicrobial agents on the organoleptic properties of the food products. The results obtained from the research will be analyzed and discussed in Chapter Four, highlighting the effectiveness of the natural antimicrobial agents in preserving various food products. The findings will be compared with those of synthetic preservatives, and the potential applications and limitations of the natural agents will be discussed. The significance of this research lies in its potential to provide safe and sustainable alternatives to synthetic preservatives, addressing both consumer demand for clean-label products and the need for effective food safety measures. The study contributes to the growing body of knowledge on natural antimicrobial agents and their applications in food preservation, offering insights that can benefit the food industry and consumers alike. In conclusion, this research project aims to develop a novel method for food preservation using natural antimicrobial agents, emphasizing their efficacy, safety, and consumer acceptance. The findings of this study have the potential to revolutionize the food preservation industry by offering sustainable and safe alternatives to synthetic preservatives.

Project Overview