Abstract: Debates about the possible negative effects of synthetic preservatives have renewed consumer
interest towards natural agents for extension of the product viability and the protection from microbial spoilage.
For these reasons, there are current studies on the application of plant extracts and combination with each other
as alternative biopreservatives. These compounds may be useful in limiting or preventing the development of
harmful fungi in food, as additives, as surface protection. The subject of this study is the use of turmeric
extracts, Lemon fruit, Lemon peel and lemon juice in controlling the growth of food-borne fungi and their
biological effects. While, results of the present study showed lemon fruits extract; turmeric +lemon peel+ lemon
juice and turmeric+ lemon fruit extract led to reduction (%) of various treated chicken fillet meat at a rate
98.9 %, 99.7 % and 99.8 %, respectively. The information given by the achieved results proved that treatment
of chicken fillet meat by addition of fruits extract; turmeric +lemon peel+ lemon juice and turmeric + lemon fruit
extract inhibited the mould growth and extends the shelf-life of refrigerated treated chicken fillet meat. It can be
concluded that these plant extracts have the potential to be used in food as flavoring and natural preservatives
to control food spoilage