• Pingat Hemlata S
• Tamboli Maher N
• Satpute Rajshree V
• Shinde Nutan M
• Prof. Shelke Dipali.S.

Both the food business and consumers are paying close attention to the usage of natural antibacterial agents in food. There are two main causes for this. First, a class of microorganisms known as foodborne pathogens has dramatically increased as a result of the abuse and improper management of antibiotics. These bacteria are not only resistant to medicines but also more tolerant of various food processing and preservation techniques. Furthermore, researchers are becoming more interested in the creation and application of natural compounds in food due to growing public knowledge of the possible health risks associated with synthetic preservatives vs the advantages of natural additives. This has forced the food sector to search for substitute preservatives that can improve food quality and safety. The antibacterial capabilities of compounds obtained from natural sources can be applied to food safety, as they can combat a wide variety of foodborne diseases. This article examines the antibacterial properties of many natural substances, such as bacteria, algae, mushrooms, plants, and animals, as well as their possible application in food systems.

Natural antimicrobials, Pharmacognosy, Drug discovery, Phytochemicals, Secondary metabolites.

"Antimicrobial properties of natural products and their application in pharmacognosy", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 5, page no.i93-i97, May-2024, Available :http://www.jetir.org/papers/JETIR2405812.pdf

"Antimicrobial properties of natural products and their application in pharmacognosy", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 5, page no. ppi93-i97, May-2024, Available at : http://www.jetir.org/papers/JETIR2405812.pdf