![]() ![]() ![]() Natural preservatives are isolated from plants, animals, and microbes and their metabolites (Singh et al., 2010). For instance, nitrates/nitrites are associated with leukemia and stomach cancer, sorbates and sorbic acids are linked to urticaria and contact dermatitis, benzoates causes asthma, allergies, and skin rashes, etc. Conventional preservatives (nitrates/nitrites, propyl gallate, sodium benzoate, and sulfites potassium sorbate) carry chemical hazards as residues and also have side effects if consumed more than permitted limits. Food industries are now shifting from conventional preservatives to natural preservatives due to the increasing demands for biopreservation in terms of safety and efficacy (Galvez et al., 2014). Antifungal Preservatives used for mold and yeast growth prevention were ineffective against the toxic fungal metabolites as toxins are diffused in the food products. The removal of visible mold and yeast superficially from the food products gives no assurance to food product safety. The primary concern with fungal spoilage is mycotoxin production (a secondary metabolite produced by fungi) being fatal and could pose severe health threat to both humans and livestock. Prevention of microbial contamination plays a crucial role in minimizing the economic loss of food due to spoilage. ![]()
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