In recent years, food safety has become a major concern for consumers, with food-borne illnesses and microbial contamination causing serious health issues. To reduce the risk of contamination, researchers have been exploring natural alternatives to traditional food safety methods. One such alternative is the use of plant-based antimicrobials. These compounds have been shown to reduce the presence of harmful bacteria, fungi, and viruses in food products, making them a promising tool for food safety. By using plant-based antimicrobials, food producers are able to reduce the risk of food-borne illnesses and improve the safety of food products.

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source: Phys.org