In order to maintain product quality and protect consumers, food producers must control microbial contamination that could cause spoilage or foodborne illness. However, current expectations from consumers mean that natural is better for acceptance in the marketplace. For this reason, food industry researchers are looking at plant antimicrobials as ‘natural’ tools to control bacteria, viruses, Read the rest of this article
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from Accelerating Science » Amanda Maxwell http://ift.tt/1KeS3Mb