Background:
Biopreservation refers to the use of microorganisms to extend the shelf-life and safety of foods, by using them against spoilage and pathogenic bacteria. Key aspects of biopreservation include competitive exclusion, bacteriophage therapy, and fermentation. Competitive exclusion is the practice of introducing beneficial microorganisms that can displace harmful microbes for nutrients and space. Bacteriophage therapy refers to releasing viruses that infect and kill specific bacterial populations. Finally, fermentation is a traditional method used for thousands of years, in which beneficial bacteria are used to produce metabolites that lower pH therefore creating an inhospitable environment for pathogens. Biopreservation essentially enhances food safety, shelf life, and reduces the need for synthetic additives.
Issues:
While food preservation is essential for extending shelf life and maintaining the safety and quality of food, there are several issues that can arise. First, some preservation techniques can lead to the loss of essential vitamins and nutrients. This is due to the methods, such as canning and drying, that can degrade the nutritional benefits. Furthermore, while there is a growing need for cleaner labels and natural ingredients, the use of chemical preservatives has become a common practice in the food industry. For these reasons, there are strict regulatory compliances to ensure food safety. However, even the storing and handling of these foods after their distribution nation-wide can pose a threat. For instance, frozen foods must be kept at a consistent temperature to prevent thawing and refreezing, lest it compromise safety and quality.
Modern Solutions:
Although the biopreservation field may have ancient roots, having been practiced for centuries in various traditional forms, there are still substantial advancements being made due to scientific research and technological innovations. For instance, there have been advances in fermentation technology. Now, there are many controlled fermentation processes using specific starter cultures that ensure consistent quality and safety of fermented foods. This is a significant step forward from the traditional spontaneous fermentations. Furthermore, ongoing research has scientists identifying and characterizing new strains of bacteria and yeasts that can be used in biopreservation. Additionally, striving toward completely understanding the molecular mechanisms behind biopreservation, which inhibit spoilage and pathogenic microorganisms, has also led to further developments in the field.
References
“Biopreservation.” Biopreservation - an Overview | ScienceDirect Topics, www.sciencedirect.com/topics/food-science/biopreservation#:~:text=Biopreservation%20exploits%20the%20antimicrobial%20activities,sodium%20chloride%2C%20and%20organic%20acids. Accessed 25 May 2024.
Borges, Frédéric, et al. “Contribution of Omics to Biopreservation: Toward Food Microbiome Engineering.” Frontiers in Microbiology, U.S. National Library of Medicine, 2 Aug. 2022, www.ncbi.nlm.nih.gov/pmc/articles/PMC9379315/.
Monu, Author(s): Emefa. “Using Biopreservation to Meet Natural Additive Needs.” Food Safety RSS, Food Safety, 19 Jan. 2021, www.food-safety.com/articles/5322-using-biopreservation-to-meet-natural-additive-needs.
Possas, Arícia, et al. “Editorial: Biopreservation Strategies for Sustainable Food Processing.” Frontiers, Frontiers, 21 Aug. 2023, www.frontiersin.org/articles/10.3389/fsufs.2023.1269777/full.
“Solutions to Extend Shelf Life of Food Products.” GreyB, GreyB, 7 May 2024, www.greyb.com/blog/extend-food-shelf-life/#:~:text=One%20of%20the%20primary%20concerns,critical%20for%20extending%20shelf%20life.
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