Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Rationale
1.2 Research Objectives
1.3 Scope and Significance
1.4 Research Methodology
1.5 Organization of the Study

**

Chapter 2

: Literature Review**
2.1 Traditional Methods of Food Preservation
2.2 Plant-Derived Antimicrobial Compounds
2.3 Mechanisms of Action
2.4 Applications in Food Preservation
2.5 Safety and Regulatory Considerations

**

Chapter 3

: Methodology**
3.1 Selection of Plant Extracts and Essential Oils
3.2 Extraction Techniques
3.3 Antimicrobial Assays
3.4 Experimental Design
3.5 Statistical Analysis

**

Chapter 4

: Results and Discussion**
4.1 Antimicrobial Activity of Plant Extracts
4.2 Effectiveness Against Foodborne Pathogens
4.3 Preservation of Food Quality
4.4 Mechanisms of Antimicrobial Action
4.5 Comparison with Synthetic Preservatives
4.6 Safety Considerations
4.7 Practical Applications in Food Industry

**

Chapter 5

: Conclusion and Future Directions**
5.1 Summary of Findings
5.2 Implications for Food Preservation
5.3 Challenges and Opportunities
5.4 Recommendations for Future Research
5.5 Conclusion