Impact of Preservatives on Food Preservation and their Effect on the Bacteria

Citation: Fahim A. Shaltout, "Impact of Preservatives on Food Preservation and their Effect on the Bacteria", Universal Library of Innovative Research and Studies, Volume 01, Issue 01.

Copyright: This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The Meat, milk, fruits, and vegetables are vital nutrients for humans because they include protein, essential amino acids, vitamin B groups, and minerals. Because of its high-water activity and nutrient content, it also promotes deterioration and food-borne disorders. Thus, food preservation is essential for guaranteeing food safety and security. This paper examines the critical significance of animal origin natural preservatives in food preservation systems. This review article explains how these preservatives extend the shelf life of food products in a variety of categories by thoroughly examining their efficacy, methods of action, and diverse applications. Furthermore, it explains the inherent benefits of using animal origin natural preservatives, demonstrating their superiority to synthetic counterparts in terms of safety, sustainability, and environmental effect. Regulatory frameworks and customer opinions are also investigated, providing useful information about the uptake and acceptance of various preservatives in the food business. This analysis emphasises the importance of using natural and animal-derived solutions to promote a safer, more sustainable, and healthier food supply chain.

Keywords: Preservatives, Safety, Sustainability, Environmental Effect, Food-Borne Disorders.

https://doi.org/10.70315/uloap.ulirs.2024.0101006