Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects

Area of Science:

• Food Science and Technology
• Microbiology
• Biotechnology

Background:

• Food nutrients support microbial growth and spoilage via physicochemical reactions.
• Innovative preservation methods are crucial for extending shelf life and maintaining food quality.
• A systematic review of emerging food preservation technologies is lacking.

Purpose of the Study:

• To provide a systematic overview of innovative food preservation methods introduced in the last three years.
• To analyze the mechanisms, applications, advantages, and limitations of these novel technologies.
• To discuss the future prospects of these methods in the food industry and their relevance to clinical antibacterial treatments.

Main Methods:

• Review of recent (3-year) innovative food preservation technologies.
• Focus on nanotechnology-based antimicrobial photodynamic therapy.
• Inclusion of electromagnetic radiation sterilization and antimicrobial peptides.

Main Results:

• Overview of diverse technological approaches in food preservation.
• Discussion of preservation mechanisms and product-specific applications.
• Evaluation of the advantages, limitations, and development prospects of each method.

Conclusions:

• Emerging technologies offer significant potential for enhancing food preservation.
• These methods maintain food integrity while extending shelf life.
• Findings have implications for both the food industry and clinical antibacterial strategies.