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Phytobiotics are plant derivatives such as herbs, plant extracts or spices and have a wide range of activities such as stimulation of feed intake, growth and endogenous secretions in the gut. They act as immunomodulators resulting in decreased mortality and also have coccidiostatic, anti microbial, anthelminthic and anti-inf lammatory activities. Phytobiotics also possess hepatoprotective and hepatogenic properties, which tone up liver resulting in increased nutrient utilization and better performance. Herbs like Achyranthes aspera (Prickly Chaff Flower, Devil’s Horsewhip, Apamarga), Andrographis paniculata (Green chirayta, King of bitters, Kalamegha), Azadirachta indica (Neem), Boerhaavia diffusa (Spreading Hogweed, Punarnava), Eclipta alba (False Daisy, Bhringaraj), Ichnocarpus frutescens (Black creeper, Utpalagopa), Terminalia chebula (Black myrobalan, Haritaki). These herbs have hepatostimulant, hepato-protective, immunomodulatory and antioxidant activities (Sadekar et al., 1998; Manu and Kuttan, 2009; Michels et al., 2011, Dash et al., 2007). Further, they optimize digestion and metabolism resulting in better protein utilization, improved mucosal function and reduced cost of metabolic deamination. Andrographolide and 14-deoxy-11, 12-didehydro-andrographolide isolated from Andrographis paniculata inhibits free radical activities and lipid peroxidation. Inhibition of lipid peroxidation in meat prevents free radical production thereby preserving meat composition, colour and improvement in shelf life. In addition, it has been studied that a herb Terminalia chebula helps to reduce stress (Selvakumar et al., 2007).

Fats are rich sources of energy. Fats provide 2.25 times more available enrgy than carbohydrates. Fats also increase the palatability and reduce the dustiness of feed. Fats and fatty acids decrease the heat increment in the body. Fatty acids are also involved in number of physiological functions of the body. Recently, considerable interest has been shown on studies pertaining to dietary supplementation of polyunsaturated fatty acids (PUFA) in animal feed and their role in animal health and production.

An organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. However, sulphuric acids, containing the group –SO₂OH, are relatively stronger acids. Alcohols, with –OH, may also act as weak acids. Some other groups may also act as weak acids viz. thiol group and phenol group. In biological systems, organic compounds containing these groups are generally classified under organic acids. Some common organic acids are lactic acid, acetic acid, formic acid, citric acid, oxalic acid, uric acid, propionic acid and butyric acid. Organic acids have been used for decades in commercial compound feeds, mostly for feed preservation, for which formic and propionic acids are particularly effective. Since the ban of antibiotic growth promoters in many countries, organic acids have been used increasingly, not only because of their preservative qualities, but also for their nutritive properties. Organic acids and their salts are generally regarded as safe and have been approved by most member states of EU to be used as the feed additives in animal production.

Feed accounts for a significant cost of production in livestock and poultry. In case of poultry, it represents 65% cost of the production in broilers and 75% in layers. Presently the live stock industry faces a huge challenge due to the high cost of feed ingredients and shortage of the conventional feed ingredients. Over the years, efforts have been made to use unconventional feed ingredients. However, such feed ingredients have many anti nutritional factors that adversely affect the performance of livestock and poultry. Due to the presence of these incriminating factors, the unconventional feed ingredients are poorly digested in livestock and poultry. These poorly digested feed ingredients results in bacterial overgrowth, which becomes a potential substrate for bacterial fermentation leading to intestinal disorders and disease. Application of antibiotics and other anti-microbials help to overcome the ill effects. However, the ban on the use of sub therapeutic level of antibiotics in many countries has increased the relevance of use of exogenous enzymes in the feed of livestock and poultry. These exogenous feed enzymes improve the nutritive value of different feed stuffs, economize livestock and poultry rearing and reduce environmental pollution.

Prebiotic foods have been consumed for centuries, either as natural components of food, or as fermented food. However, interest in dietary use of prebiotics blossomed in the later 1800s and early 1900. Preliminary researches revealed that lactose had a profound effect on the pH of the caecal contents and intestine due to lactic acid fermentation resulting in enhanced calcium and phosphorous absorption. Further, it was also noted by several workers that inclusion of lactose in poultry diets resulted in better growth and reduced mortality.

A prebiotic can be defined as “a non digestible food ingredient that beneficially affects the host by selectivity stimulating the growth and/or activity of one or limited number of bacteria in the colon, and thus improves host health” (Gibson and Roberfroid, 1995). Based on this definition, Russell (1998) formulated the criteria according to which a substance can be a prebiotic. First, prebiotics are always feed ingredients that are not digested by the host, not or little used and/or metabolised as they pass through the upper portion of the intestinal tract, so they can reach the f lora of the large intestine. Secondly, they have to be able to serve as a substrate for one or more bacterial species with a potentially beneficial effect on the host. Finally they have to be able to cause a shift in the microf lora that improves the health of the host. In principle only non-digestible, fermentable feed components are prebiotics.

The increasing use of antibiotics in livestock and poultr y led to development of antibiotic resistant micro organisms and antibiotic residues in livestock products besides other side effects. These caused alarm bells ringing all over the world and by the end of June, 1999 majority of antibiotics as growth promoters in monogastric diets had been banned within the EU. The ban on use of antibiotic at sub therapeutic level in Europe and the potential for a ban in the United States have made scientists to seriously think of alternatives to antibiotics. In fact, the use of probiotics for farm animals was already stimulated by the findings of the Schwann Committee in 1969 which recommended that antibiotics in animal feeds should be restricted. However, the concept of probiotics gained momentum in later part of the last century. In recent years, with the public disapproval of using antibiotics in livestock and poultry production due to their residual effects in their products, there has been a greater emphasis on the use of probiotics in poultry.

Feed accounts for a major portion of farm expenses in livestock and poultry production. Thus, to obtain maximum profitability, it must be ensured that the feed should not only be well balanced nutritionally but economical too. Rising prices of feeds certainly have reduced the profitable nature of broiler farming. For better utilization of feed and to improve feed efficiency, antibiotics were used at sub-therapeutic levels in the animal ration.

Development of antibacterials progressed very quickly and as a result, certain new antibacterial substances were discovered and developed for use as growth promoting agents in livestock and poultry. The antibiotics act by reducing nutrient destruction in the intestine, increasing microbial synthesis of certain vitamins and amino acids, reducing the rate of passage of nutrients in the gastrointestinal tract and reducing the thickness of the intestinal wall. This thinner wall and reduced rate of passage have been suggested as factors favoring efficient absorption of nutrients. It is also reported that the antibiotics also inhibit the bacterial production of ammonia and other harmful nitrogenous compounds such as trimethylamine that reduce the growth of chickens.

The term “nutraceutical” was coined from “nutrition” and “pharmaceutical” in 1989 by Stephen DeFelice, MD, founder and chairman of the Foundation for Innovation in Medicine (FIM), Cranford, NJ. According to DeFelice, nutraceutical can be defined as, “a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease”. In other words, nutraceuticals are chemical or natural feed ingredients which may enhance health by providing a physiological benefit by the provision of basic nutrients. Enzymes, prebiotics, probiotics, yeast and fungal extracts, predigested hydrolyzed carbohydrates and fats, phytogenic additives, acids etc are included in nutraceuticals. However, the term nutraceutical as commonly used in marketing has no regulatory definition.

For looking into the biosafety in research laboratories, agriculture and other food producing industries it is important to look into the numerous strains of lactic acid bacteria that are associated with food systems and are capable of producing bacteriocin or antibacterial proteins with activity against foodborne pathogens such as Listeria monocytogens, Staphylococcus aureus and Clostridium botulinum. Recently considerable attention has been given on the identification of these proteins and their biochemical properties including spectrum of activity, production conditions, purification procedures, aminoacid composition and mode of action. Advances in genetic engineering have facilitated the characterization of proteins at genetic level, providing information about protein synthesis, structure and cloning of bacteriocin genes into other organism. One problem in the use of bacteriocin in their applications as bio-preservatives is the emergence of resistant population. The understanding on the mechanism of resistance to bacteriocins is limited which limits the application in biopreservation. Much of the work on bacteriocin has been done under controlled laboratory conditions without the presence of adventitious microbial population. More research is needed to determine the efficacy of bacteriocin producing organisms and bacteriocins which are stable under commercial conditions. Foodborne illness is a major international problem and an important cause of reduced economic growth. The contamination of the food supply with the pathogens and its persistence, growth, multiplication and/or toxin production

Food safety scientifically describes various methods of handling, preparation and storage of food to prevent any foodborne illnesses. However, it is important to check the safety between industry, market and the consumer. From the food industry to the market the practices relating to food labeling, food hygiene, food additives and pesticide residues are important to be looked into and the policies on biotechnology. The governmental imports and exports needs to be given proper guidelines. Certification systems and Inspection for foods need to be installed which should be clean and corruption free. When all this is properly considered the food could be safe in the market. This may allow for safe delivery and safe preparation of the food for the consumers. Many diseases are transmitted by food which serves as a growth medium for bacteria and cause food poisoning. In the developed countries it has been observed that there are many intricate standards for food preparation. However, in the developing countries the availability of adequate safe water itself is a question. It is possible to prevent food poisoning to 100%. An ordinance and code regulation in US (1943)was given.

Henderson et al., (2010) have studied the different aspects of food regulation. The authors have looked into the perceptions of Australian consumers’ who is and should be responsible for food safety. Forty-seven participants were interviewed as part of a larger study on trust in the food system. Participants associate food governance with government, industry and the individual. While few participants can name the national food regulator, there is a strong belief that the government is responsible for regulating the quality and safety of food. Personal responsibility for food safety practices was also identified. Little evidence is found in the politicisation of food, reflecting a level of trust in the Australian food governance system that may arise from a lack of exposure to major food scares. According to Wood (1990) the marketing of food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating.Jones (1998) studied the role of food safety in the food chain from farm to fork. In response to growing threat of food-borne illnesses the federal government had launched the Food Safety Initiative. A key element is the Hazard Analysis Critical Control Point’s system (HACCP). Under this it has been designed to make everyone in the food-delivery chain to be responsible for ensuring a safe food supply.

Josephson (1977) studied the effects of food irradiation and sterilization. In radiation sterilization of food (radappertization) the food is exposed in sealed containers to ionizing radiation at absorbed doses which are high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning for enhancing the shelf stability. In dry products the radappertization process requires the food to be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. In order to reduce off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses of irradiation the foods are vacuum sealed and irradiated frozen. Radappertozed foods have the characteristic of fresh foods prepared for eating. Irradiation can be a good substitute for some chemical food additives such as ethylene oxide and nitrites which are toxic, carcinogenic, mutagenic or teratogenic either wholly or in part. Till now, there is no evidence of any adverse effects of radappertization on the foods. Extensive research has taken place towards the space food. During the planning of Apollo missions, Space Food NASA Technical Reports Server (Space Food NASA Technical Reports Server, NTRS ,1994 ) conducted trials including freeze drying.

Jay et al., (1995) and Joerger et al., (2003) have written the role of bacteriocins as an alternate to antibiotics. Bacteria produce bacteriocins which are proteinaceous in nature or peptidic toxins. These inhibit the growth of similar or closely related bacterial strain(s). There are different types of bacteriocins which are classified based on the producing strain, common resistance mechanisms and mechanism of killing. Ahmad et al., (2013) have isolated antifungal compound for food preservation. Martin et al., (2018) and Batish et al., (1997) found antibacterial compounds from fungus. Mahboubi et al., (2019) studied the potential of Zataria in IBS. There are bacteriocins from gram-positive bacteria known as the colicins, the microcins and the bacteriocins from Archaea (Cascales et al., 2007). The bacteriocins from E. coli are called colicins (formerly called ‘colicines,’ meaning ‘coli killers’). These have been studied widely. Earlier called colicin V and is now known as microcin V. It is very small and is produced and secreted in a different manner than the classic colicins. Adrienne et al., (2016) have studied the colicin resistance.

A process control system that identifies the hazardous points in the food production process is known as HACCP (Hazard Analysis Critical Control Point). It puts into place many stringent actions to prevent any hazards from occurring. In any food process if there is strict monitoring and controlling steps, the chances for hazards are minimum. Today, HACCP is an integral part of modern food industry that identifies and controls the major food risks. These are like microbiological, chemical and physical contaminants. These can also be practiced at home scale by checking proper storage, handling, cooking and cleaning procedures. These steps have resulted in industries taking greater responsibility for and controlling the food safety risk factors. This helps in better consumer protection, agriculture, the food processing industries and promotes domestic and international food trade.

The temperature of food storage is important. Below 4⁰C the food pathogens do not grow. Above 60⁰C some colonies begin to die. However, almost all die at 71⁰C. How hot is the food served is important for food safety. The size of the piece is important to how quickly it will cook all the way through. The smaller the piece the faster it will cook. Large or thicker pieces take a longer time to be cooked. Otherwise cooking for a longer time is better so that pathogenic microorganisms do not grow. In case of a thicker piece the color must be checked inside to outside after cooking which should be consistent. If the meat has the bone, check the color/temperature closest to the bone in the thickest part. In case of meat the contamination usually gets introduced while butchering and the practices used. The street food on a cart is perhaps the most contaminated as it has some level of bacteria in it. The meat in the decorated malls also has pathogenic bacteria. The environment plays a very pivotal role which can recontaminate the food even after proper cooking. The amount of harmful pathogens keeps growing in number with the passage of time. Fresh from the grill is the best, an hour or two is not ideal, half a day or overnight could make a person sick. Due to the reason that consumers do not know the time and temperature of cooking it is important to eat food which is freshly prepared.