Foodborne diseases are one of the major causes of morbidity and mortality, especially in
low-income countries with poor sanitation and inadequate healthcare facilities. The foremost …

In the current century, the development of medicine and molecular biotechnology led to
successful containment and even eradication of some human pathogens, especially in …

Prevention of food spoilage and food poisoning pathogens is usually achieved by use of
chemical preservatives which have negative impacts including: human health hazards of the …

Food borne pathogens are one of the most common yet concerning cause of illnesses
around the globe. These microbes invade the body via food items, through numerous …

Plants contain an array of natural compounds with antimicrobial activity. In recent years,
there has been an increased interest in natural antimicrobials, especially those obtained …

Plant antimicrobials fulfil the needs of today's consumer looking for wholesome food without
chemical preservatives. These can be classified as novel compounds obtained from plants …

The microbial safety of foods continues to be a major concern to consumers, regulatory
agencies and food industries throughout the world. Many food preservation strategies have …

The rising burden of antimicrobial resistance and increasing infectious disease outbreaks,
including the recent COVID-19 pandemic, has led to a growing demand for the development …

Agricultural and horticultural crops are spoiled by various fungi causing economic losses,
and health risk to the consumers due to mycotoxins produced by fungi. The indiscriminate …

Humans have utilized the bioactive principles of different plants for various beneficial
physiological properties including antimicrobial properties for many centuries. However …