Microbial spoilage of pickles and their preservation techniques

Spoilage of preserved foods due to unhygienic processing and storage methods Preserved pickles also becomes spoiled by micro organisms such as bacteria and fungi. To prevent this use of biopreservatives such as organic acids and bacteriocin is effectively used against the spoilage microorganisms. In future the use of biopreservatives will be more in food products as it not toxic to humans and environment. It will enhance the better shelf life of stored food products.