Microbial contamination, microbial growth and oxidation of lipids in foods during processing and storage are the major causes of food-borne illnesses and loss of shelf life. Thus, a number of antimicrobial agents and antioxidants are permitted by regulatory agencies to minimize the deterioration of food quality. There is a widespread trend towards natural preservatives among consumers. In an effort to meet this demand, there has been increased interest in the food industry in using preservatives that are perceived as natural as possible. Chitosan, a polysaccharide biopolymer that combines a...