The food industry is faced with a great challenge due to the contamination of food products with bacteria, fungi, viruses, parasites and similar different microbes. These microbes produce different toxins during pre- and post-harvest processes and cause spoilage of products.
Mycotoxins are one of the strongest toxic food contaminants from fungi and pose serious health problems for humans. Synthetic chemicals are applied as food preservatives and are a major problem due to their biocompatibility, non-biodegradability and not being environmentally sustainable.
Therefore, plant-based antimicrobial compounds, including essential oils, are gaining interest as a potential alternative to synthetic preservatives due to their environmentally friendly nature and are generally considered safe. However, the use of essential oils as an effective antimicrobial in the food industry is not easy due to their volatile nature, less solubility and high instability.
In addition to essential oils to protect stored food against bacteria, fungi and mycotoxins, smart green preservatives are also used effectively in the food and agriculture sectors. Today, ensuring food safety depends on food access, food stability, food use and most importantly its protection to prevent further contamination.
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and impartial results. Among the numerous tests conducted within this scope are quality tests – essential oil analysis services.
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