Thesis Abstract

Abstract
This thesis focuses on the development of a novel food preservation technique utilizing natural antimicrobial agents to enhance food safety and extend shelf-life. With the increasing demand for healthier and more natural food products, there is a growing interest in exploring alternative methods for food preservation that reduce reliance on synthetic additives. Natural antimicrobial agents derived from plant extracts, essential oils, and other sources have shown promise in inhibiting the growth of pathogenic microorganisms and spoilage bacteria in food products. This research project aims to investigate the efficacy of these natural antimicrobial agents in preserving various food items, including fresh produce, meats, and dairy products. The study begins with a comprehensive literature review that examines the current state of knowledge on natural antimicrobial agents and their applications in food preservation. Key factors such as antimicrobial mechanisms, safety considerations, and regulatory aspects are discussed to provide a solid theoretical foundation for the research. The methodology section outlines the experimental design, including the selection of natural antimicrobial agents, food matrices, and testing procedures. Various analytical techniques will be employed to assess the antimicrobial activity, sensory attributes, and shelf-life extension of the treated food samples. The findings from this study are expected to shed light on the effectiveness of natural antimicrobial agents in preserving different types of food products. The results will be presented and discussed in detail in the fourth chapter, highlighting the impact of these agents on microbial growth, sensory quality, and overall food safety. The implications of the research findings for the food industry and potential applications in commercial food production will also be explored. In conclusion, the development of a novel food preservation technique using natural antimicrobial agents has the potential to contribute to the advancement of sustainable and environmentally friendly food preservation practices. By harnessing the antimicrobial properties of natural compounds, this research aims to offer safer and healthier food options for consumers while reducing the reliance on synthetic preservatives. The significance of this study lies in its potential to address current challenges in food safety and quality, paving the way for innovative solutions in the field of food technology. Keywords food preservation, natural antimicrobial agents, food safety, shelf-life extension, food technology.

Thesis Overview