ABSTRACT
Microbial safety of food and preservation by reduction of food spoilage throughout the supply chain still remains a challenge to food industries, regulatory agencies, and consumers (Negi, 2012). The concern of the consumer regarding synthetic chemical additives in food, awareness of clean labels and preservation using natural additives, underpins the importance of nding alternative sources of safe and effective preservatives (Burt, 2004). Plants fulll this requirement as herbs, and spices have been used traditionally to preserve food for long periods of time in different cultures (Tajkarimi et al., 2010). Plant extracts with known antimicrobial activity alone will not extend the shelf life of food, but they in combination with other technologies such as processing and packaging can preserve food for longer periods of time. The application of plant extracts as natural preservatives has the greatest potential in fresh food such as fresh-cut salads, marinated chilled sh and meat products, and ready-to-eat or ready-to-cook food as the consumer is looking for convenient food and has the desire to lead a healthy lifestyle. An extended storage life for fresh food, which is highly perishable, is also benecial to the food retailer as it gives a longer period on the shelf. However, growth of the fresh food market adds new risks due to the changes in food production practices and distribution chains (Havelaar et al., 2010). Plant extracts as an emerging technology to extend storage life of food can be used by the industry to address the needs of today’s consumer looking for clean, green technologies to preserve food and to overcome some of the food safety issues associated with fresh food.
