Focus on Food Safety: Processes and Ingredients – Part II

Natural extracts – Researchers are discovering that many plants contain compounds that demonstrate bacteriostatic and/or bactericidal properties in foods. Research papers have been published on extracts prepared from mushrooms, green tea, grape seed, oregano, thyme, orange rind, tomatoes, roselle calyx and magnolia leaves. In most cases it is the extracted essential oils that produce the inhibitory and/or lethal effects.

Dr. Ron Wasik, PhD, MBA, is president of RJW Consulting Canada Ltd. Contact him at rwasik@rjwconsultingcanada.com