Foreword

The use of chemical preservatives and pesticides in agriculture and food has long been a worldwide concern since it has been shown over and over again to result in food safety issues detrimental to human health and the environment. Thus, innovative modern food safety and preservation tools, especially natural bio-safe ways, are being investigated to reduce food contamination and spoilage and extend the shelf-life of food. Recently, the discovery and application of new bio-based antimicrobial agents have been the focus of many researchers, healthcare professionals, farmers, and agricultural companies to satisfy the consumers’ demand for agricultural quality and food safety. This book brings together updated, innovative technologies of antimicrobial agents originally from microorganisms and plants, as well as their application in agriculture and food. Some of the technologies presented in the book are still emerging and will be of great benefit to researchers, healthcare professionals, farmers, and agricultural companies interested in staying on the forefront of innovative bio-based antimicrobial agents to improve agriculture and food safety. It also presents some practical guided approaches that could assist in the improvement of microbial strains and food quality.