Application of bio-preservation to enhance food safety: A review

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although people concede that they cannot resolve global food waste issues without preservatives, prefer products Numerous emerging technologies is now surpassing conventional methods for mitigating microbial deterioration in response to consumer demand fundamental health safety considerations, including biological antimicrobial systems such as using food-grade microorganisms their metabolites primarily originating from microorganisms, plants, animals. Microbial compounds, bacteriocins, bacteriophages, anti-fungal agents, plant extracts flavonoids essential oils; animal-originated lysozyme, chitosan, lactoferrin, are considered some the major bio-preservatives. These natural compounds can be used alone or with other preservatives improve safety. Hence, use microbes metabolic byproducts extend shelf life foods while maintaining standards known bio-preservation. To manufacture consume a safe condition, this review aims broaden knowledge amongst professionals consumers regarding bio-preservation techniques, bio-preservatives, classifications, distinctive mechanisms enhance