الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 55 |  |  |
| | | from | 55 | | |
Abstract
Due to antimicrobial properties of herbs and species they can be used as alternatives to chemical food alternatives So the present project was planned to utilities some herbs and spices namely parsley and onion as antimicrobial agents . Therefore to achieve the target of the study the following objectives were investigated the possible antibacterial effects of three types of onions ; red green ad white onion. Different concentration of each onion was prepared in water extraction form So we recommended the following:Natural antimicrobial extracts form herbs , species and plants can be used in food industry to prevent growth of foodborne pathogens and food spoilage microorganisms and to enhance the shelf life stability.Due to the antioxidant and antimicrobial effect of natural ingredients , they can be a good alternative to classical food preservation methods and usage of chemical preventative and food additives