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Infections caused by foodborne and waterborne pathogens have brought a serious attention in the last decades. In the last two decades, the discovery and development of new antimicrobial agents have been unprecedented activity. Since most of these antimicrobial agents are not applicable to apply in food productions that led most of the food manufacturers to find the alternative and that is a natural antimicrobial agent, which has no effect on the nutritional and sensory aspect of the foodstuffs and satisfy the consumer demand. Jambu mawar [Syzygium jambos (L.) Alston] is a species of the genus Syzygium, which has belonged to the family of Myrtaceae and has been reported for its medicinal uses as anti-inflammatory, antioxidant, antibacterial and hepatoprotective, and treatment of a variety of illnesses as toothache, diabetes, diuretic, diarrhea, dysentery and leprosy. The objectives of this study were to determine the antimicrobial activity and mechanism of S. jambos (L.) Alston leaf extract against foodborne pathogens namely V. parahaemolyticus ATCC17802, L. monocytogenes ATCC19112, K. pneuomoniae ATCC13773, S. aureus ATCC29737, P. mirabilis ATCC21100 and P. aeruginosa ATCC9027, and food spoilage microorganisms C. albicans ATCC10231, C. krusei ATCC32196, C. glabrata ATCC2001, C. parapsilosis ATCC22019, Asp. fumigatus ATCC26430, Asp. niger ATCC9029, Rh. oligosporus ATCC22959 and Rh. oryzae ATTC 22580, to analyses the phytochemicals, its stability and toxicity of the extract, and to evaluate the effect of the extract on microbial population in food samples. The dried leaf were extracted using ethanol as a solvent with maceration method. Antimicrobial activity against foodborne pathogens were determined using Clinical and Laboratory Standard Institute (CLSI) methods. The stability of antimicrobial activity of the extract was conducted at different pHs and temperatures. Cell constituent release and crystal violet analysis were the methods used to investigate the mechanis

Infections caused by foodborne and waterborne pathogens have brought a serious attention in the last decades. In the last two decades, the discovery and development of new antimicrobial agents have been unprecedented activity. Since most of these antimicrobial agents are not applicable to apply in food productions that led most of the food manufacturers to find the alternative and that is a natural antimicrobial agent, which has no effect on the nutritional and sensory aspect of the foodstuffs and satisfy the consumer demand. Jambu mawar [Syzygium jambos (L.) Alston] is a species of the genus Syzygium, which has belonged to the family of Myrtaceae and has been reported for its medicinal uses as anti-inflammatory, antioxidant, antibacterial and hepatoprotective, and treatment of a variety of illnesses as toothache, diabetes, diuretic, diarrhea, dysentery and leprosy. The objectives of this study were to determine the antimicrobial activity and mechanism of S. jambos (L.) Alston leaf extract against foodborne pathogens namely V. parahaemolyticus ATCC17802, L. monocytogenes ATCC19112, K. pneuomoniae ATCC13773, S. aureus ATCC29737, P. mirabilis ATCC21100 and P. aeruginosa ATCC9027, and food spoilage microorganisms C. albicans ATCC10231, C. krusei ATCC32196, C. glabrata ATCC2001, C. parapsilosis ATCC22019, Asp. fumigatus ATCC26430, Asp. niger ATCC9029, Rh. oligosporus ATCC22959 and Rh. oryzae ATTC 22580, to analyses the phytochemicals, its stability and toxicity of the extract, and to evaluate the effect of the extract on microbial population in food samples. The dried leaf were extracted using ethanol as a solvent with maceration method. Antimicrobial activity against foodborne pathogens were determined using Clinical and Laboratory Standard Institute (CLSI) methods. The stability of antimicrobial activity of the extract was conducted at different pHs and temperatures. Cell constituent release and crystal violet analysis were the methods used to investigate the mechanis

3D printing was invented the early 1980’s, however it was in the last decade that 3D printing started growing in the industrial sector. 3D printing has mostly focused on materials like polymers, but now in the later year metal in 3D printing has begun to industrialize. This new interest formulated the purpose of this study, to investigate why the implementation of metal Additive Manufacturing is not going faster e.g. barriers, what possible benefits can be found using 3D printing as a manufacturing method and how it’s regarded from a sustainability perspective. The method used for this study was a qualitative method in form of interviews with selected persons. The interviews were held in a semi-constructed manner so that no information would be missed, and the selected persons were categorized into two groups; Theorists and Practitioners. Data analysis was completed and presented using a thematical approach, and five themes were generated where the empirics were presented. Barriers that were found in theory and empirics were the following; design competence, high investment cost and a need for a more trustworthy process i.e. standardization. Benefits with 3D printing were found to be, cost in form of time and money that can be saved, e.g. when creating a product that consists of one single component but were previously created in conventional methods in multiple components which later needed to be merged together. As a conclusion it is clearer why it is taking time and what needs to be done in order to overcome these barriers. From the sustainability perspective it is known that life of a product created in Additive Manufacturing is circular i.e. everything is recyclable as long as the correct precautions are followed.

3D printing was invented the early 1980’s, however it was in the last decade that 3D printing started growing in the industrial sector. 3D printing has mostly focused on materials like polymers, but now in the later year metal in 3D printing has begun to industrialize. This new interest formulated the purpose of this study, to investigate why the implementation of metal Additive Manufacturing is not going faster e.g. barriers, what possible benefits can be found using 3D printing as a manufacturing method and how it’s regarded from a sustainability perspective. The method used for this study was a qualitative method in form of interviews with selected persons. The interviews were held in a semi-constructed manner so that no information would be missed, and the selected persons were categorized into two groups; Theorists and Practitioners. Data analysis was completed and presented using a thematical approach, and five themes were generated where the empirics were presented. Barriers that were found in theory and empirics were the following; design competence, high investment cost and a need for a more trustworthy process i.e. standardization. Benefits with 3D printing were found to be, cost in form of time and money that can be saved, e.g. when creating a product that consists of one single component but were previously created in conventional methods in multiple components which later needed to be merged together. As a conclusion it is clearer why it is taking time and what needs to be done in order to overcome these barriers. From the sustainability perspective it is known that life of a product created in Additive Manufacturing is circular i.e. everything is recyclable as long as the correct precautions are followed.