Recent advances in innovative strategies for controlling microbial growth in food system: a concise review

Le résumé fourni par la source

Food preservation is a longstanding discipline encompassing traditional techniques such as sun drying, roasting, smoking, fermenting, and salting to maintain agricultural products. Current estimates indicate that one-third of agricultural product is lost to food deterioration, with 25% of the overall food loss ascribed to microbiological spoiling. Microbiological contamination of food can occur at several stages in the supply chain: during harvesting, post-harvest, processing, and storage at the point of sale. This results in an elevated risk of human exposure to harmful microbes. To address this issue, several creative solutions have been developed to restrict microbial development across the food supply chain. This review succinctly addressed the innovative strategies both non-conventional and emerging to control the growth of pathogenic microorganisms in food. The innovative strategies reviewed in this paper were broadly classified into technological and non-technological-based methods. These alternative technologies might markedly reduce processing period, conserve energy, and enhance food safety, ultimately helping the food sector. Nevertheless, some emerging technologies have garnered significant interest from researchers, food producers, and consumers; yet various hurdles must be addressed before to achieving full industrial and consumer acceptance. Issues such as antibiotic resistance and the identification of novel pathogens persist, underscoring the necessity for ongoing study and development in this domain.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.