Exploring active mechanism of natural biocides against microbes associated with raw and processed food

Food is a substance ingested by an organism and assimilated by the organism's cells to supply energy to maintain life and stimulate growth. Chemical preservatives added to the processed food items have various side effects on humans. Study employ approach by using plant based biocides (essential oils) to enhance the shelf-life of the manufactured goods has no side effects on the consumer. Present study aims to undertake microbiological analysis of various raw food samples and processed food samples. The microorganisms recovered were Acinetobacter, Moraxella, Neisseria, Pseudomonas (gram negative) and Staphylococcus, Micrococcus, Lactobacillus, Nocardia (gram positive). Out of the nine essential oils clove exhibited best antibacterial potential followed by mint, black cardamom, oregano and lemon grass, whereas ginger and cinnamon exhibited average activity and green cardamom and olive showed least antimicrobial activity. The mechanisms of action of these essential oils (clove and mint) were also studied indicating clear demarcation of essential oil treatment on the test organisms with respect to control through growth kinetic analysis, protein degradation and DNA cleavage patterns. The study suggests that if essential oils will be used for preservation they can reduce the usage and impact of chemical preservatives and in turn increase the quality of food.