A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing
2024
Alice Njolke Mafe | Great Iruoghene Edo | Raghda S. Makia | Ogunyemi Ayobami Joshua | Patrick Othuke Akpoghelie | Tayser Sumer Gaaz | Agatha Ngukuran Jikah | Emad Yousif | Endurance Fegor Isoje | Ufuoma Augustina Igbuku | Dina S. Ahmed | Arthur Efeoghene Athan Essaghah | Huzaifa Umar
This review aims to provide a comprehensive acumen of food spoilage mechanisms, foodborne diseases, and the commercial dimensions of food preservation and processing. It begins with an exploration of the processes contributing to food degradation, such as enzymatic reactions, microbial growth, and chemical changes, emphasizing their impact on food safety and quality. The review highlights the dangers posed by foodborne diseases caused by pathogens, including bacteria, viruses, and parasites, and stresses the importance of proper handling, storage, and preparation techniques to mitigate these risks. Key findings reveal the evolving commercial strategies in food preservation and processing, including innovative packaging solutions, advanced storage methods, and state-of-the-art technologies like nanotechnology and smart packaging. These advancements not only extend shelf life but also enhance safety and marketability. Food preservation remains an essential practice to ensure food availability, safety, and quality in a dynamic world. Integrating traditional methods with modern technologies offers promising solutions to address global challenges such as food security, waste reduction, and sustainability. Emerging innovations, such as nanotechnology and real-time monitoring through smart packaging, present exciting opportunities for reducing waste and improving safety, ultimately contributing to a sustainable and efficient food industry.
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