antioxidant property

CHAPTER 1

(CLOVE)

INTRODUCTION

(CARDAMOM)

1.INTRODUCTION

Strong consumer demand for safe and high-quality foods can be attributed in part to the widespread availability and accessibility of quality health data and information. There are also new concerns about food safety due to increasing occurrence of new food-borne disease caused by pathogenic microorganisms. This raises considerable challenges, particularly since there is increasing unease regarding the use of chemical preservatives and artificial antimicrobials to inactivate or inhibit growth of spoilage and pathogenic microorganisms.(Arques et al., 2008; Aslim&Yucel, 2007; Brandi et al., 2006; Cushnie et al., 2005).
As a consequence, natural antimicrobials are receiving a good deal of attention for a number of micro-organism-control issues. Reducing the need for antibiotics, controlling microbial contamination in food, improving shelf-life extension technologies to eliminate undesirable pathogens and delay microbial spoilage, decreasing the development of antibiotic resistance by pathogenic microorganisms or strengthening immune cells in humans are some of the benefits(Abou-taleb et al., 2008; Fisher et al., 2008; Gaysinsky et al., 2007).
Antimicrobials are used in food for two main reasons: 1.To control natural spoilage processes (food preservation), and 2.To prevent or control growth of micro-organisms, including pathogenic micro-organisms (food safety). Natural antimicrobials are derived from herbs and spices. (Davidson,2006; Gaysinsky et al., 2007; Gutierre et al., 2008).
The exploration of naturally occurring antimicrobials for food preservation receives increasing attention due to consumer awareness of natural food products and a growing concern of microbial resistance towards conventional preservatives (Schuenzel et al., 2002). Antimicrobial properties of herbs and spices have been recognized and used since ancient times for food preservation and in medicine.
Herbs and

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