Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2022, Vol. 3, Issue 1, Part A
The necessity of probiotics as an alternative to chemical preservatives to preserve food products


Author(s): Minhaj Uddin, Dilruba Jahan Rume, Zubaida Iftekhar, Ebrahim Khalil, Tajnim-E-Jahan, Mohammad Shamsul Huda, Afsana Anwar and Abu Ansar Md. Rizwan

Abstract: Preservatives are in particular useful to grow the shelf-existence of food employing spoilage prevention. However, most kinds of preservatives used these days are artificial as opposed to natural. Most of the preservatives are toxic and can be the reason of life risk. According to different findings, artificial preservatives ought to purpose critical fitness risks consisting of hypersensitivity, bronchial asthma, hypersensitivity, neurological damage, and most cancers. This study is intended to correlate the useful results of unique probiotics via replacing pretty dangerous chemical preservatives on the production of numerous meals merchandise and formulating enormously higher upkeep practices in the food enterprise, primarily by observing the outcomes of the test. Probiotic bacteria have emerged as very popular inside the ultimate too many years because of their scientific blessings to human fitness. As a result, they were carried out in diverse food products within the food enterprise, confirming the fine keeping first-rate of those products and making sure proper health.

Pages: 25-30 | Views: 325 | Downloads: 273

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How to cite this article:
Minhaj Uddin, Dilruba Jahan Rume, Zubaida Iftekhar, Ebrahim Khalil, Tajnim-E-Jahan, Mohammad Shamsul Huda, Afsana Anwar, Abu Ansar Md. Rizwan. The necessity of probiotics as an alternative to chemical preservatives to preserve food products. J Curr Res Food Sci 2022;3(1):25-30.
Journal of Current Research in Food Science