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

Abstract

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-convention