The Foundation of the State Investigation Centre for Experimental Agro-industrial Production (CIEPE) of Venezuela is undertaking scientific research to develop natural and sustainable solutions for food preservation. The work aims to enhance food safety and quality by reducing reliance on synthetic additives. This is reported by
Venezolana de Television, a partner of TV BRICS.
According to the source, CIEPE’s Food Safety and Quality Department has launched a study examining the use of bee propolis as a biopreservative in food products. Propolis, a natural resin produced by bees, is being assessed for its potential to replace conventional chemical preservatives.
Researchers are currently conducting microbiological analyses to evaluate the substance’s ability to inhibit pathogenic microorganisms that pose risks to food safety and shelf life.
Preliminary findings have produced positive results, indicating that propolis may offer an effective natural preservation option. Further research may enable its broader application in the food industry, supporting safer and more environmentally sustainable preservation practices.
The project also contributes to the third pillar of the Humberto Fernandez-Moran Grand Mission for Science, Technology and Innovation, a state-led national initiative in Venezuela aimed at promoting scientific research, technological progress, and innovation to support sustainable economic development. This pillar focuses on productive and technological advancement, which prioritises productive and technological development. Through this initiative, the foundation reaffirms its role in advancing agri-industrial research and strengthening national food security and quality standards.
Photo: dionisvero /
iStock
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