• Sudheer Yadav
• Nadim Siddique
• Salil Tiwari
• Dr. Amresh Gupta

The interest in innovating and evolving natural antimicrobials has significantly accelerated due to consumer preferences for foods that are independent of chemical preservatives while still microbiologically safe. One of the better origins of natural antimicrobials is some mushrooms (fungi) as numerous of them not only have nutraceutical capacities but also retain antimicrobial effects. This review reviews the obtainable facts on mushroom antimicrobials for food safety control. It includes available resources, extraction procedures, antimicrobial effects, and the status of their usages to food safety. The review indicates that there are great possible benefits to be built up from mushroom antimicrobials in food yield, processing, and conservation as a biosolution to catch the boosting demands for food grade and safety.

mushroom, nutritive, antimicrobials, food safety, natural preservatives

"Mushroom antimicrobials for food safety: An Overview", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.9, Issue 5, page no.f68-f74, May-2022, Available :http://www.jetir.org/papers/JETIR2205609.pdf

"Mushroom antimicrobials for food safety: An Overview", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.9, Issue 5, page no. ppf68-f74, May-2022, Available at : http://www.jetir.org/papers/JETIR2205609.pdf