**10.** *Piper nigrum* **is used as a preservative**

*P. nigrum* is an Indian spice whose volatile oil has been shown to have antibacterial properties [52]. The phenolic chemicals in black pepper are thought to be responsible for antibacterial activity by destroying bacterium membranes and preventing their development [53]. This essential oil was extracted using acetone and has been proven to be effective in preventing the mycelial growth of fungi, such as *Penicillium viridicatum* and *Fusarium graminearum* [54]. *P. nigrum* has been shown to have antibacterial activity, with reported minimum inhibitory concentrations of around 50–500 ppm inhibiting the growth of gram-positive bacteria, such as *Streptococcus faecalis*, *B. cereus,* and *S. aureus*, as well as some gram-negative bacteria, such as *Pseudomonas aeruginosa* [53].
