**3.2 Antimicrobial activity**

Microorganisms are liable for causing food spoilage and various foodborne illnesses every year. These illnesses can generate many ailments, ranging from stomach discomfort to spontaneous abortions in pregnant women, and can even lead to death in severe cases. Researchers have recently stated that some varieties of chili peppers and their active compounds exhibit significant antimicrobial properties, equivalent to some modern-day antibiotics [73–76]. Especially, Goci et al. investigated the carbopol-based formulated capsaicin enhances the antibacterial and antifungal effects against *Escherichia coli* (ATCC 10536), *Bacillus cereus* (Peru MycA 4), *Salmonella typhi* (Peru Myc 7), *Staphylococcus aureus* (ATCC 6538), *Candida tropicalis* (YEPGA 6184), *Candida albicans* (YEPGA 6379), *Candida parapsilosis* (YEPG 6551), and *Candida albicans* (YEPGA 6183), with a minimum inhibitory concentration (MIC) value reduction of at least 50% [77].
