Objectives Various methods have been used to preserve food safely for a long time by controlling putrefactive microorganisms, by utilizing heating, high pressurization, radiation, optical pulse treatment, PEF, alcohol, peroxide, chlorine, etc. However, people have started to avoid foods with synthetic food preservation agents as the agents can be accumulated in the body, with negative effects on health. As a result, the development and application of natural materials that can substitute for harmful synthetic preservatives has become more necessary and important, to safely preserve processed food and mitigate consumers concerns. This experiment aims to measure activity of such natural antimicrobials, and the paper disk method is used for the measurement.
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