The method of microbial growth inhibition most appropriate
to food is the use of food preservatives. An ideal food preservative
must be inexpensive, corrosion-free, low in toxicity, and have
good antimicrobial activity. The inhibitors available for practical
use today are mainly chemical preservations. However, the safety
problems with chemical preservatives are receiving growing attention,
and natural preservatives for foods have high potential for the
food industry