Food safety and preservation are two of the most critical concerns in the global food industry. Controlling microbial growth in food not only ensures its safety but also extends its shelf life, allowing it to reach consumers in optimal conditions. Traditionally, food preservation methods such as refrigeration, canning, and chemical additives have been employed to keep food safe from spoilage and pathogenic microorganisms. However, in recent years, there has been a growing interest in harnessing the natural power of microbiota communities of microorganisms that live on and within food products— to enhance food safety and preservation. Microbiota-driven approaches to food safety and preservation offer a novel and sustainable alternative to conventional techniques. By understanding the dynamics of beneficial microbial communities and their ability to outcompete harmful pathogens, researchers and food manufacturers are developing more effective methods for improving food safety, enhancing product quality, and reducing reliance on chemical preservatives.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
