ABSTRACT
Microorganisms can be a cause of foodborne illnesses when contaminated food is ingested. To ensure the safety, nutritional value, and sensory characteristics of food, various food preservation methods are employed. However, synthetic preservatives like nitrates, benzoates, sulfites, sorbates, formaldehyde, and phenolic antioxidants may pose health risks, including allergic reactions. Additionally, the excessive use of antibiotics can contribute to the emergence of multidrug-resistant microorganisms, which is a concern for researchers An alternative approach to address these health issues is bio-preservation, which involves the use of natural antimicrobial food preservatives as an alternative to chemical or thermal preservation methods. Bio-preservatives derived from animals, plants, bacteria, mushrooms, algae, and viruses have shown effective antimicrobial properties and play a crucial role in ensuring food safety. By controlling foodborne bacterial pathogens and extending the shelf life of food, bio-preservatives offer a promising solution. Plant extracts containing antimicrobial compounds reduce the reliance on synthetic additives. Some plant-derived products, such as garlic, parsley, coriander, rosemary, as well as spices like clove and cinnamon, exhibit both antimicrobial and antioxidant capabilities, enhancing their effectiveness. Organic compounds like vanillin alone can be used for their antimicrobial and antioxidant properties. Similarly, animal-derived substances such as pleurodin, defensins, protamine, magainin, and casocidin have demonstrated effective control over the growth of both Gram-positive and Gram-negative organisms.
