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Journal articles on the topic 'Artificial preservatives and antibiotics'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

K, Monisha. "Application of Food-Grade Enzymes, Bacteriocins And Probiotics as Biological Food Preservatives." Technoarete Transactions on Recent Research in Applied Microbiology and Biotechnology 1, no. 1 (2022): 1–6. http://dx.doi.org/10.36647/ttrramb/01.01.a001.

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The demand of the consumers tends to be artificial additive-free, long foods of shelf-life, nutritious, ready-to-eat foods. The significance of the natural and food preservatives compounds is totally increased for the excessive use of the preservative compounds in the food rather than the synthetic compounds. The bacteriocins combine with the several modes of hurdle approach that can enhance the effects of the preservatives and reduce the resistance of the antimicrobial. The probiotic products enhance the health agents because they regulate inflammation inside the gastronomical tract, and it a

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2

Tackie, Nii O., Jannette R. Bartlett, Akua Adu-Gyamfi, Francisca A. Quarcoo, and Mst Nusrat Jahan. "Impact of Socioeconomic Factors on Alabama Consumers’ Perceptions on Use of Chemicals in Livestock Products." Journal of Social Science Studies 3, no. 1 (2015): 178. http://dx.doi.org/10.5296/jsss.v3i1.8385.

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<p>Production methods in livestock production have been a major source of contention in the public domain. This study focused on the impact of socioeconomic factors on Alabama consumers’ perceptions on the use of chemicals in livestock products. The data were obtained by using convenience sampling; the sample size comprised 432 respondents from South Central Alabama. They were analyzed using descriptive statistics and ordinal logistic analysis. The socioeconomic factors revealed a high proportion of middle-aged or younger persons, with moderate educational levels, and many had low to mod

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3

Speranza, Barbara, Angela Guerrieri, Angela Racioppo, Antonio Bevilacqua, Daniela Campaniello, and Maria Rosaria Corbo. "Sage and Lavender Essential Oils as Potential Antimicrobial Agents for Foods." Microbiology Research 14, no. 3 (2023): 1089–113. http://dx.doi.org/10.3390/microbiolres14030073.

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Modern society is becoming more and more reluctant to use antibiotic or chemical compounds in food production and is demanding foods without what they perceive as artificial and harmful chemicals, including many used as antimicrobials and preservatives in food. Another big problem is the improper use of antibiotics, especially broad-spectrum ones, which has significantly contributed to increased antibiotic resistance in many microorganisms. As a consequence, the whole scientific world has recently concentrated numerous studies on the research of natural remedies capable of counteracting multid

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4

Jassim, Rand, Amin Badawy, and Mohammed Maaroof. "Use of Orange Husk and Watercress ( Eruca sativa ) Seed Extracts as Antimicrobial Natural Preservative for Fruit Juices." Tikrit Journal for Agricultural Sciences 19, no. 1 (2022): 69–76. http://dx.doi.org/10.25130/tjas.19.1.7.

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The natural preservative for foods and juices are become mandatory required instead of artificial or chemical preservatives. That the main goal of our present study. The study included making water and alcoholic extractions of orange husk and Eruca Sativa seeds. The inactivation`s efficacy of these extracts of 150 , 250 and 400 mg/ml concentrations against some pathogenic bacteria such as Escherichia coli, Staphylococcus aurous, and Streptococcus pyogenes were done by the disc assay method and compared the results of inactivation with Azithromycin antibiotics. Also, the bioactive compounds of

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Thapa Magar, Sanjogta, and Rajani Shrestha. "ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF CAPSAICIN EXTRACTED FROM CHILI SAMPLES OF NEPAL." International Journal of Advanced Research 11, no. 06 (2023): 988–1003. http://dx.doi.org/10.21474/ijar01/17155.

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Chilies are widely used as vegetables, spices, and external medicines throughout the world. Capsaicin, the potent alkaloid responsible for the pungent flavor of chilies, has been shown to have antioxidant and antimicrobial properties. In this study, the capsaicin content and antioxidant and antimicrobial activity of five different types of chilies were evaluated, namely Green chilies, Habanero chilies, Jalapeno chilies, Chile chilies, and Green capsicum. Fresh chilies were obtained from the market and divided into two halves. The dried chilies were prepared by sun drying the fresh chilies. Cap

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Ristić, Nebojša, and Sead Malićević. "Organic food: Pro et contra." Sport - nauka i praksa 12, no. 2 (2022): 83–88. http://dx.doi.org/10.5937/snp12-2-40291.

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Based on all available information, there has been a great expansion of organic food production and sale, both globally and in Serbia. It is estimated that this expansion results from buyers' belief that organic food is tastier and/or healthier, more nutritious, that it contains less pesticides, preservatives, additives, thaat it does not contain any genetically modified components, etc. However, which of these beliefs are facts, and which are misconceptions? In the absence of studies dealing with the issue of organic food in Serbia, we rely on the results of studies conducted in the world, pr

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Bolat, Kübra N., Bilgehan Erduran, and Ertuğrul Can. "The unique case of two brothers with neurotrophic keratitis-related hereditary and autonomic neuropathy syndrome type 8." Indian Journal of Ophthalmology - Case Reports 5, no. 1 (2025): 165–67. https://doi.org/10.4103/ijo.ijo_1905_24.

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We aimed to report a unique case of neurotrophic keratopathy in two brothers with autosomal recessive hereditary sensory and autonomic neuropathy (HSAN) syndrome type 8. The two brothers, aged 10 years, 5 months, and 10 days, were admitted to our clinic with complaints of reduced visual acuity and wounds on various parts of their bodies. Both brothers were diagnosed with HSAN syndrome type 8 due to the PRDM12 gene mutation. Biomicroscopic examination revealed bilateral neurotrophic keratitis in both patients. Prophylactic topical antibiotics, preservative-free artificial tears, and soft contac

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8

Vasiliauskaite, Agne, Justina Mileriene, Beatrice Kasparaviciene, et al. "Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance." Microorganisms 11, no. 3 (2023): 557. http://dx.doi.org/10.3390/microorganisms11030557.

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The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12

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Chervotkina, D. R., and A. V. Borisova. "Antimicrobial substances of natural origin: a review of properties and prospects." Proceedings of Universities. Applied Chemistry and Biotechnology 12, no. 2 (2022): 254–67. http://dx.doi.org/10.21285/2227-2925-2022-12-2-254-267.

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This article reviews data on antimicrobial additives used in the food industry for preserving the quality of food products. The use of conventional antimicrobial additives, including artificial preservatives (benzoic and sorbic acids and their salts), causes a negative response among consumers. As a result, such products are gradually disappearing from the market. At the same time, antimicrobial additives of natural origin are gaining in popularity, increasingly attracting the attention of both Russian and foreign researchers. In this article, the main antimicrobial additives of animal, vegeta

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Zakharov, Anton V., Ludmila P. Satyukova, Valerii V. Kudryavtsev, Polina V. Kulach, and Vasiliy I. Belousov. "Modern approaches to detecting tylosin residues from meat using the Ingvar domestic test system." Veterinariya, Zootekhniya i Biotekhnologiya 4/2, no. 136 (2025): 70–78. https://doi.org/10.36871/vet.zoo.bio.202504207.

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Food products are complex multicomponent systems, the quality of which is determined by changes in the composition and structure of raw materials at all stages of technological processing and storage. Modern methods for assessing the quality of food raw materials include a comprehensive analysis of their composition and physicochemical properties using organoleptic and instrumental methods. These approaches allow for a detailed study of the structure and properties of products, ensuring an objective assessment of their safety and quality [1, 9]. Particular attention is paid to the control of t

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11

Pinna, Antonio, Eleonora Nuvoli, Francesco Blasetti, Maria Alma Posadinu, and Francesco Boscia. "Plasmapheresis, Intravenous Immunoglobulins, and Autologous Serum Eyedrops in the Acute Eye Complications of Toxic Epidermal Necrolysis." European Journal of Ophthalmology 27, no. 6 (2017): 658–63. http://dx.doi.org/10.5301/ejo.5000923.

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Purpose Toxic epidermal necrolysis (TEN) is a rare, life-threatening, drug-induced, mucocutaneous disease, which can severely affect the ocular surface. The purpose of this study was to investigate the efficacy of plasmapheresis, human IV immunoglobulins (IVIg), and autologous serum (AS) eyedrops in the treatment of the severe acute ocular complications of TEN. Methods A retrospective chart review of all patients admitted to the Burn Unit, Azienda Ospedaliero-Universitaria-Sassari, Sassari, Italy, from 2009 to 2015, identified 9 patients (2 men, 7 women; mean age 63.8 ± 24.7 years) with TEN. B

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12

Krinitz, Benjamin. "Preservatives and Artificial Sweeteners." Journal of AOAC INTERNATIONAL 73, no. 1 (1990): 122–23. http://dx.doi.org/10.1093/jaoac/73.1.122a.

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13

Krinitz, Benjamin. "Preservatives and Artificial Sweeteners." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 145. http://dx.doi.org/10.1093/jaoac/74.1.145a.

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14

Beutler, E. "Artificial preservatives for platelets." Transfusion 33, no. 4 (1993): 279–80. http://dx.doi.org/10.1046/j.1537-2995.1993.33493242632.x.

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15

Nelson, James J. "Preservatives and Artificial Sweeteners." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 257. http://dx.doi.org/10.1093/jaoac/69.2.257a.

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16

Nelson, James J. "Preservatives and Artificial Sweeteners." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 291. http://dx.doi.org/10.1093/jaoac/70.2.291a.

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17

Nelson, James J. "Preservatives and Artificial Sweeteners." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 87–88. http://dx.doi.org/10.1093/jaoac/71.1.87a.

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18

Awny, Islam, Elshimaa A. Mateen Mossa, Tasneem Mohammed Bakheet, Hany Mahmoud, and Amr Mounir. "Changes of Lacrimal Puncta by Anterior Segment Optical Coherence Tomography after Topical Combined Antibiotic and Steroid Treatment in Cases of Inflammatory Punctual Stenosis." Journal of Ophthalmology 2022 (January 24, 2022): 1–7. http://dx.doi.org/10.1155/2022/7988091.

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Purpose. To evaluate the role of medical treatment and assessing its effect on resolving epiphora and improving punctum size by high resolution AS-OCT imaging comparing punctal parameters in patients before and after treatment with topical combined antibiotic and steroid treatment in cases of inflammatory punctual stenosis. Patients and Methods. Double-blinded controlled randomized study which was conducted on two groups of patients who had acquired punctal stenosis and epiphora presented to Ophthalmology Clinics of Sohag University Hospitals in the period between Jan 2021 and April 2021. The

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19

Rasmussen, Christian Eggers Østergaard, Katrine Najah Mikha, Umalbaninn Mokdad Kasem Alnoor, et al. "Toxic preservatives in artificial tears." Ugeskrift for Læger 185 (April 7, 2025): 1–8. https://doi.org/10.61409/v11240799.

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Dry eye disease (DED) is a common condition, especially among the elderly. Artificial tears are formulated to relieve the symptoms of DED. However, selecting the most suitable option can be challenging, as the products differ in various aspects, including eligibility for reimbursement, pricing, packaging formats, composition, and presence of preservatives. This review provides a comprehensive overview of artificial tear products available in Denmark, highlighting differences in their preservative content and reimbursement eligibility, to support more personalized and effective management of DE

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20

Siva, Kumar B. "Preservatives -A Masked Health Attacker and Aggresion In Human Life Span." American Journal of PharmTech Research 13, no. 04 (2023): 53–62. https://doi.org/10.5281/zenodo.8260512.

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ABSTRACT Preservatives extend the shelf life of food, cosmetics and pharmaceutical products by preventing their deterioration. Antimicrobials such as nitrites, nitrates, benzoates and sulfur dioxide destroy or retard the growth of bacteria, yeasts and moulds. Antioxidants such as butylated hydroxytoluene (BHT), Butylated hydroxyanisole (BHA) and propyl gallate slow or stop the decomposition of fats and oils. Anti-enzyme preservatives such as citrus and Erythorbic acids block enzymatic processes such as maturation that occur in food even after harvest. Natural substances such as salt, sugar, vi

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Kathuria, Avani, Kiumars Shamloo, Vishal Jhanji, and Ajay Sharma. "Categorization of Marketed Artificial Tear Formulations Based on Their Ingredients: A Rational Approach for Their Use." Journal of Clinical Medicine 10, no. 6 (2021): 1289. http://dx.doi.org/10.3390/jcm10061289.

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Dry eye disease is a common ocular condition affecting millions of people worldwide. Artificial tears are the first line therapy for the management of dry eye disease. Artificial tear formulations contain a variety of active ingredients, biologically active excipients, and preservatives. Many of these formulations are also available as preservative-free. This study was conducted to inspect artificial tear formulations currently marketed in the United States for their active ingredients, biologically relevant excipients, and preservatives. The marketed artificial tears were examined at various

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Nelson, James J. "Report on Preservatives and Artificial Sweeteners." Journal of AOAC INTERNATIONAL 68, no. 2 (1985): 257–58. http://dx.doi.org/10.1093/jaoac/68.2.257a.

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23

Valliath, Akash Sanjay, Vishal Johar, Radhajogita Mondal, Swarna Tejaswi, Piu Das, and Ishita Saha. "Application of natural preservatives and sweeteners in fruit products to reduce health risks - a review." Environment Conservation Journal 24, no. 4 (2023): 344–54. http://dx.doi.org/10.36953/ecj.22892594.

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The costs of food deterioration in terms of both money and health are rising. Fungi, bacteria, yeast, insects, and rodent contamination of food supplies continue to be a major public health concern. Chemical preservatives are effective but can be potentially fatal to human health in certain cases. As potent food preservatives, essential oils made from plants are a great alternative to synthetic preservatives. They also possess a variety of anti-inflammatory, antibacterial, and antioxidant effects. The use of artificial sweeteners in food products, which raises safety questions and health issue

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24

Bhanja, Avik, Pijush Payra, and Basudev Mandal. "Phytobiotics: Response to Aquaculture as Substitute of Antibiotics and other Chemical Additives." South Asian Journal of Experimental Biology 13, no. 5 (2023): 341–55. http://dx.doi.org/10.38150/sajeb.13(5).p341-355.

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The use of phytobiotics in aquafarming is nowadays an interesting topic because of its eco-friendly nature for the growth and antimicrobial performance of aqua livestock. Currently, the use of various antibiotics in aquaculture are restricted due to concerns about the potential development of antibiotic-resistant pathogenic bacteria. Overuse of antibiotics and other chemicals (like different disinfectants, chemicals, and preservatives) increases the potentiality of residual antibiotics and other chemicals being present in fish, fish flesh as well as in fishery products. Various phytobiotics fr

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Storz, Michael P., and Lea Holsten. "Empirical Analysis Revealing Privileged Chemical Space of Cosmetic Preservatives." Cosmetics 8, no. 3 (2021): 80. http://dx.doi.org/10.3390/cosmetics8030080.

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Most cosmetic products require preservation to prevent microbial contamination and to ensure consumer safety. Due to regulatory restrictions and rejection by consumers, preservative options have become limited and the development of novel solutions is needed. This search can be guided by knowledge about favorable chemical space for cosmetic preservatives. Therefore, we used preservatives allowed in the EU as training set and calculated various molecular properties. Empirical analysis revealed two separated areas of privileged chemical space with the net charge as distinctive property. The firs

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Keshmiri, Soraya, Judith Perrigin, and David Perrigin. "Contamination Rate of Artificial Tears With Transient Preservatives." Optometry - Journal of the American Optometric Association 81, no. 6 (2010): 301. http://dx.doi.org/10.1016/j.optm.2010.04.075.

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Rupesh, K. Srivastava. "Immunomodulatory Effects of Food Additives." International Journal of Immunotherapy and Cancer Research 3, no. 2 (2017): 019–31. https://doi.org/10.17352/2455-8591.000015.

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Food items that are unprocessed and do not contain preservatives, artificial colours, chemicals, fillers, artificial flavours etc are called as Natural foods. Natural foods are the best source of nutrition and health. Substances added to natural food to preserve fl avour and increase their life are named as food additives. When food is to be stored for a long period, additives and preservatives are required to maintain the quality and fl avour of the food items. The additives and preservatives prevent bacterial and fungal growth due to excess water in the foods [1]. Additives are defi ned by t

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Hochma, Efrat, Ludmila Yarmolinsky, Boris Khalfin, Marina Nisnevitch, Shimon Ben-Shabat, and Faina Nakonechny. "Antimicrobial Effect of Phytochemicals from Edible Plants." Processes 9, no. 11 (2021): 2089. http://dx.doi.org/10.3390/pr9112089.

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Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preserva

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Satyukova, L. P., A. M. Abdullaeva, M. I. Shopinskaya, E. V. Litvinova, A. S. Shilina, and V. A. Pankova. "URGENCY OF USING NATURAL ANTIBIOTIC SUBSTANCE OF NATAMYCINE IN THE PRODUCTION OF SAUSAGE PRODUCTS AND ITS CONTROL." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 2 (2019): 132–37. http://dx.doi.org/10.36871/vet.san.hyg.ecol.201902004.

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The production of meat products is one of the most important sectors of the national economy. Meat and meat products are necessary source of nutrition for humans, as they are the main source of protein for the body. Residents of the metropolis often do not have enough time for proper nutrition. Ready-made products or semi-finished meat products with a long shelf life become the main component in the diet of the population. The share of consumption of sausages and other meat delicacies is growing every year [8]. By adding chemical preservatives to food, it is possible to slow down or completely

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Fabrikantova, Elizabeth A., Valentina M. Bachinskaya, Dmitry V. Gonchar, Vasily A. Savinov, and Anastasia V. Supova. "Effect of bacteriocins on the microbiological parameters of chilled meat." Veterinariya, Zootekhniya i Biotekhnologiya 1, no. 122 (2024): 83–92. http://dx.doi.org/10.36871/vet.zoo.bio.202401010.

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Extending the shelf life for food is an important aspect for the food industry. Due to the growing demand for semi-finished products and the need to reduce the consumption of residual amounts of antibiotics, as well as harmful synthetic preservatives that prolong the shelf life of products, it becomes necessary to use antimicrobials of natural origin. As is known, the use of antibiotics in large quantities leads to resistance of microorganisms to the latter. Therefore, even a small intake of antibiotics from food leads to a global problem – antibiotic resistance of pathogenic strains worldwide

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K. Karthik, Yellepeddi, and Krishna Satya A. "ANALYSIS OF PHARMACEUTICAL DRUG PRESERVATIVES IN CATTLE DUNG BY GC-MS: AN ASSESSMENT TOOLTO ESTIMATE VETERINARY MEDICINE LOAD ON CATTLE." International Journal of Advanced Research 11, no. 07 (2023): 702–7. http://dx.doi.org/10.21474/ijar01/17278.

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In villages farmers often use synthetic hormones and antibiotics without suggestion of medical practitioner. Government restricted the usage of synthetic hormones without prescription of medical practitioner but farmers use these hormones for enhanced production of milk in cows and buffaloes. As of now there is no scientific approach for the detection of usage of synthetic hormones in animals. HPLC, GC, LCMS, GCMS and ELISA are the widely using methods to detect or quantify hormones. Unfortunately these methods cannot give us a clue regarding the origin of hormone. As synthetic hormones have p

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Sapna, Bhalerao* Dr. Hersha Narkhede. "Preservatives in food: Enhancing Shelf-life, Safety and Sustainability." International Journal of Pharmaceutical Sciences 3, no. 1 (2025): 1200–1219. https://doi.org/10.5281/zenodo.14652607.

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Natural food preservatives are extremely important for improving food safety and shelf-life. As a result, the purpose of this study was to analyze the literature on the possibility of using natural preservatives to improve food safety and increase product shelf life. According to the review study, natural antimicrobial compounds that suppress the development of bacteria and fungi in order to improve quality and extend shelf life have received a lot of attention in recent years. Natural antimicrobials are mostly harvested and separated as secondary metabolites from plants, animals, and microbes

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Potenski, Catherine J., Megha Gandhi, and Karl R. Matthews. "Exposure ofSalmonellaEnteritidis to chlorine or food preservatives increases susceptibility to antibiotics." FEMS Microbiology Letters 220, no. 2 (2003): 181–86. http://dx.doi.org/10.1016/s0378-1097(03)00099-5.

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Uymaz, Başar, and Pınar Şanlıbaba. "Gıdalardaki Biyokoruyucu: Nisin (E234)." Turkish Journal of Agriculture - Food Science and Technology 3, no. 12 (2015): 908. http://dx.doi.org/10.24925/turjaf.v3i12.908-915.459.

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Fermentation is the oldest traditional method in order to protect against spoilage and pathogenic microorganisms. Thermal treatment, pH and water activity lowering and preservative addition other food preservation techniques that are commonly used. Although, as preservatives, many improved antibiotic and chemical agents have been gained, there are some other factors such as rapid resistance to antibiotics used in bacteria, in order to limit their use in food, to be found dimensions of threatening human health of the chemical protection and to cause allergic reactions. Recently, studies on bact

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Aldabayan, Yousef Saad. "Effect of Artificial Food Additives on Lung Health—An Overview." Medicina 61, no. 4 (2025): 684. https://doi.org/10.3390/medicina61040684.

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This review focuses on the potential health risks of artificial food additives, especially their effects on lung health. Preservatives, synthetic colorants, and flavor enhancers, which are commonly used in processed foods, play roles in worsening respiratory diseases, such as asthma and chronic obstructive pulmonary disease (COPD). These additives cause oxidative stress, systemic inflammation, and immune dysregulation, often through the gut-lung axis. The preservatives sodium nitrite and sulfites have the risk of causing bronchial hyper-responsiveness and allergic reactions. The synthetic colo

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Wang, Wei, and HaiKuan Wang. "The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety." International Journal of Food Engineering 10, no. 2 (2014): 203–10. http://dx.doi.org/10.1515/ijfe-2013-0042.

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Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio

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Al-Tameemi, Zahraa A. Hussein. "A Review of Side Effects of Artificial Preservatives on the Human Health." Al-Kitab Journal for Pure Sciences 9, no. 01 (2025): 68–90. https://doi.org/10.32441/kjps.09.01.p5.

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Food is necessary for all living humans to survive. Numerous nutrients, including proteins, lipids, carbs, vitamins, and minerals, are found in food. An organism consumes and breaks down these nutrients to create energy needed to support development and preserve regular bodily functions. Food products can deteriorate due to microbiological, enzymatic, or chemical reactions to their surroundings. Preservatives extend the expiration of food and are also inserted into food goods to preserve quality; however, they may also have adverse side effects. Additionally, safety concerns are increasing as

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Efremenko, M. A. "Tear substitute in preoperative preparation of patients with glaucoma." Modern technologies in ophtalmology 60, no. 2 (2025): 173–74. https://doi.org/10.25276/2312-4911-2025-2-173-174.

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Background Glaucoma remains one of the leading causes of irreversible vision loss worldwide. Currently, surgical methods are the mainstay of glaucoma treatment [1, 2], but their effectiveness is reduced due to postoperative scarring. There are data in the literature linking excessive scarring with the use of drops containing preservatives and the number of such drops used by the patient [3]. Preoperative preparation with a three-component tear substitute can improve the results in patients using drugs with preservatives [4, 5]. Objective To evaluate the effect of preoperative preparation with

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OO, Agarry. "Sensory, Nutritional and Microbiological Characteristics of Fermented Finger Millet Beverage (Kunun-Tamba) Treated with Various Preservatives during Refrigerated Storage." Food Science & Nutrition Technology 6, no. 2 (2021): 1–9. http://dx.doi.org/10.23880/fsnt16000267.

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Six types of ‘kunun-tamba’ produced in this study using finger millet ( Eleucine coracana L) were treated with (sodium benzoate, lime and lemon juice extracts singly or in combination) or without preservatives and evaluated for its microbiological (lactic acid bacteria-LAB), chemical and sensory quality characteristics throughout four weeks of refrigerated (4 o C) storage. The molecular characteristics of the seven (7) LABs isolated showed that Lactobacillus plantarum, Lactococcus lactis, Leuconostoc masenteroides, L paeudo-mesenteroides and two (2) unidentified LABs were the predominant. The

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OO, Agarry. "Sensory, Nutritional and Microbiological Characteristics of Fermented Finger Millet Beverage (Kunun-Tamba) Treated with Various Preservatives during Refrigerated Storage." Food Science & Nutrition Technology 6, no. 2 (2021): 1–9. http://dx.doi.org/10.23880/fsnt-16000267.

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Six types of ‘kunun-tamba’ produced in this study using finger millet (Eleucine coracana L) were treated with (sodium benzoate, lime and lemon juice extracts singly or in combination) or without preservatives and evaluated for its microbiological (lactic acid bacteria-LAB), chemical and sensory quality characteristics throughout four weeks of refrigerated (4o C) storage. The molecular characteristics of the seven (7) LABs isolated showed that Lactobacillus plantarum, Lactococcus lactis, Leuconostoc masenteroides, L paeudo-mesenteroides and two (2) unidentified LABs were the predominant. The ‘k

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Lenczewski, Melissa E., Sean T. McGavin, and Karl Vandyke. "Comparison of Automated and Traditional Minimum Inhibitory Concentration Procedures for Microbiological Cosmetic Preservatives." Journal of AOAC INTERNATIONAL 79, no. 6 (1996): 1294–99. http://dx.doi.org/10.1093/jaoac/79.6.1294.

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Abstract Minimum inhibitory concentration (MIC) is used to test resistance of microorganisms against antibiotics and to test cosmetic preservatives. This research expanded traditional MIC with automation and application of colorimetric endpoint MIC. All experiments included common cosmetic preservatives and microorganisms used in testing preservative efficacy. An autodilutor using three 96-well microliter plates processed 6 preservatives against 1 microorganism in 15 min. The unique tip design made it possible to accurately deliver viscous test materials that cannot be dispensed accurately wit

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Basi-Chipalu, Shradha. "A Review: Lantibiotics, a Promising Antimicrobial Agent." Journal of Institute of Science and Technology 21, no. 1 (2016): 119–28. http://dx.doi.org/10.3126/jist.v21i1.16063.

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Rise in multi drug resistant bacteria has been a public health problem. This has necessitated for the exploration of novel antimicrobials. Bacteriocins, probiotic bacteria, and bacteriophages are considered as alternatives to antibiotics. To this context, lantibiotics could be the future candidate for antimicrobial agent.Lantibiotics are synthesized ribosomally and after posttranslational modification active peptide is produced.Lantibiotics are lanthionine and methyllanthionine containing peptides exhibiting activity against multi drug resistant pathogens. Besides its application as alternativ

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Sadeghi, A., M. Ebrahimi, B. Sadeghi, and S. A. Mortazavi. "Evaluation of safety and antifungal activity of Lactobacillus reuteri and Pediococcus diacetilactis isolates against aflatoxigenic Aspergillus flavus." BULGARIAN JOURNAL OF VETERINARY MEDICINE 22, no. 2 (2019): 190–99. http://dx.doi.org/10.15547/bjvm.2046.

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Biocontrol of moulds by lactic acid bacteria (LAB) instead of antibiotics and chemical preservatives is a new approach in veterinary medicine. The aims of present research were to perform molecular identification of dominant sourdough LAB isolates and to evaluate their in vivo safety and in vitro antifungal properties for using as biopreservative agents. Sequencing results of PCR products led to identification of Lactobacillus reuteri and Pediococcus diacetilactis as LAB isolates. Antifungal activity of the isolates and their cell-free culture filtrate (CCF) were also confirmed against aflatox

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Ayudira Cindy Nurmalita Sari and Pramudi Arsiwi. "Pengukuran Kinerja Supply Chain Management UKM Mina Indo Sejahtera dengan Model SCOR dan Perbandingan Berpasangan." JURNAL TEKNIK INDUSTRI 12, no. 3 (2022): 240–47. http://dx.doi.org/10.25105/jti.v12i3.15655.

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Intisari— UKM Mina Indo Sejahtera merupakan UKM yang menjual produk frozen food yang praktis dan menyehatkan karena pengolahan produk dilakukan tanpa menggunakan penyedap rasa, tanpa pengawet, tanpa pewarna buatan, dan tanpa antibiotik. Guna menakar kinerja terhadap manajemen rantai pasok, salah satu strategi perusahaan yang diterapkan adalah dengan meningkatkan kinerja Supply Chain Management (SCM) supaya mampu bekerja lebih optimal, sehingga menciptakan kualitas produk yang baik dengan memanfaatkan model Supply Chain Operation Reference (SCOR) yang dibantu dengan Metode Perbandingan Berpasan

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Lachenmeier, Katrin, Uta Kuepper, Frank Musshoff, Burkhard Madea, Helmut Reusch, and Dirk W. Lachenmeier. "Quality control of Aloe vera beverages." Electronic Journal of Environmental, Agricultural and Food Chemistry 4, no. 4 (2005): 1033–42. https://doi.org/10.5281/zenodo.438136.

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Aloe vera beverages have to be produced exclusively using material of the plant species Aloe barbadensis MILLER. Commercial material was reported to be frequently adulterated by artificial preservatives or to lack significant amounts of Aloe ingredients. HPTLC and HS-SPME/GC/MS methods to assess the authenticity of Aloe vera beverages were developed in this study, allowing to differentiate between authentic and adulterated products. In one case a commercially available Aloe vera juice could be proven to be exceedingly watered down. Parallel to the authenticity control, the HS-SPME method emplo

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Torres, Marcelo Der Torossian, and Cesar de la Fuente-Nunez. "Toward computer-made artificial antibiotics." Current Opinion in Microbiology 51 (October 2019): 30–38. http://dx.doi.org/10.1016/j.mib.2019.03.004.

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Weng, Judy, Michael K. Fink, and Ajay Sharma. "A Critical Appraisal of the Physicochemical Properties and Biological Effects of Artificial Tear Ingredients and Formulations." International Journal of Molecular Sciences 24, no. 3 (2023): 2758. http://dx.doi.org/10.3390/ijms24032758.

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Dry eye disease is among the most prevalent diseases affecting the ocular surface. Artificial tears remain the cornerstone therapy for its management. There are currently a wide variety of marketed artificial tears available to choose from. These artificial tears differ significantly in their composition and formulation. This article reviews the physicochemical and biological properties of artificial tear components and how these characteristics determine their use and efficacy in the management of dry eye. Furthermore, this article also discusses the various formulations of artificial tears s

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Iqbal, Mochammad, Erlia Narulita, Fiqih Zahra, and Siti Murdiyah. "Effect of Phage-Antibiotic Synergism (PAS) in increasing antibiotic inhibition of bacteria caused of foodborne diseases." Journal of Infection in Developing Countries 14, no. 05 (2020): 488–93. http://dx.doi.org/10.3855/jidc.12094.

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Introduction: Food contaminated with pathogenic bacteria is one of the most harmful things that can even threaten human life. Over time, these pathogenic bacteria are increasingly resistant to antibiotics. Continuous use of synthetic preservatives will also have an adverse effect. This study was conducted to evaluate the synergy of bacteriophage and antibiotics in increasing antibiotics inhibition to the bacteria that cause foodborne disease. Methodology: The test was performed by plaque assay and paper disc diffusion on NA medium in the same petri dish. The combination was incubated for

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Aleksandrova, O. I., I. N. Okolov, Yu I. Khorolskaya, I. E. Panova, and M. I. Blinova. "Cytotoxicity Evaluation Using in vitro System as a Criteria of Rational Choice of Tear Substitutes." Ophthalmology in Russia 15, no. 2 (2018): 167–75. http://dx.doi.org/10.18008/1816-5095-2018-2-167-175.

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Purpose: to evaluate the cytotoxic effect of a wide range of lubricant eye drops on the epithelial cells of the cornea in vitro.Materials and methods.The objects of the study were 11 moisture eye drops with various preservatives and 9 moisture eye drops without preservatives. As a test-system permanent transformed cell lines of corneal epithelial (HCEC) were used. The cytotoxicity of the “artificial tears” was assessed by the viability of the cells, cultured in substratum containing the solutions of the evaluated eye drops.Results. The most toxic for corneal epithelial cells among the moisture

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Cushnie, T. P. Tim, Vijitra Luang-In, and Darren W. Sexton. "Necrophages and necrophiles: a review of their antibacterial defenses and biotechnological potential." Critical Reviews in Biotechnology 45, no. 3 (2025): 625–42. https://doi.org/10.1080/07388551.2024.2389175.

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With antibiotic resistance on the rise, there is an urgent need for new antibacterial drugs and products to treat or prevent infection. Many such products in current use, for example human and veterinary antibiotics and antimicrobial food preservatives, were discovered and developed from nature. Natural selection acts on all living organisms and the presence of bacterial competitors or pathogens in an environment can favor the evolution of antibacterial adaptations. In this review, we ask if vultures, blow flies and other carrion users might be a good starting point for antibacterial discovery

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