Technologies are sought that will provide a natural method for extending shelf life, the prevention of food deterioration (oxidation and/or spoilage), and growth of pathogenic micro-organisms along the full chain of fresh or processed food. The solution could be effective at any stage, from feedstock to point of processing, through to consumer use. It could be a new natural preservative (plant extract, food-grade cultures), natural process/additive for enhancing the activity of existing known natural preservatives, or antimicrobial films or coatings.

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