The Effectiveness of Natural Preservatives in Preventing Microbial Growth on Plain Bread

Abstract

Preservatives are an important component in various products, helping to prolong the shelf-life of foods and postpone spoilage. However, adverse health impacts associated with artificial preservatives have been reported. With more than half of food waste resulting from household food spoilage, it is important to address global food security concerns and explore safer preservative alternatives. Therefore, this study investigates readily available natural preservatives such as lemon, garlic, and salt, to mitigate household food waste. Focusing on the antimicrobial properties, plain bread was baked with the preservatives mixed in, and mold growth was monitored using acetate grids. Observations under a microscope revealed varied coloured molds and textures on the bread surfaces. Statistical analyses, including one-way ANOVA, were conducted on the data collected. The overall p-value was determined to be 0.0038, revealing significant differences between the treatments Furthermore, Tukey's test results reveal salt as the most effective preservative, with significantly slower mold growth compared to the control and the other treatments. In contrast, garlic and lemon show no significant preservation effects. This could be attributed to heat-induced loss of antibacterial activity of lemon and garlic, or systematic errors in the methodology of collecting the data. The findings are representative of the potential of natural preservatives, particularly salt, in promoting healthier food practices and reducing dependency on artificial additives.