Journal of Food Science and Nutrition

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Mini Review - Journal of Food Science and Nutrition (2022) Volume 5, Issue 6

Microbial contamination and food preservation.

Zhipeng Huo*

Department of Food Preservation, University of Calgary, Calgary, Canada

*Corresponding Author:
Zhipeng Huo
Department of Food Preservation
University of Calgary, Calgary, Canada

Received: 31-May-2022, Manuscript No. AAJFSN-22-67469; Editor assigned: 3-June-2022, PreQC No. AAJFSN-22-67469 (PQ); Reviewed: 17-June-2022, QC No. AAJFSN-22-67469; Revised: 22-June-2022, QC No. AAJFSN-22-67469 (R); Published: 29-June-2022, DOI:10.35841/aajfsn-5.6.130

Citation: Huo Z. Microbial contamination and food preservation. J Food Sci Nutr. 2022;5(6):130

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The purpose of this paper is to exhibit the connection between food protection and diminishing buyer squander is of worth in creating economical feast choices. The exploration reports bits of knowledge into Austrian commercial center for frozen and new food sources that have been gotten from a shopper review.


Consumers, Sustainability, Food waste, Frozen foods, Food preservation, Food value.


Any of various techniques by which food is kept from decay after reap or butcher. Such practices date to ancient times. Among the most seasoned strategies for protection are drying, refrigeration, and maturation. Present day strategies incorporate canning, purification, freezing, light, and the expansion of synthetic substances. Propels in bundling materials play had a significant impact in current food protection.

Food preservation

Organic chemical preservatives: Sodium benzoate and different benzoates are among the chief compound additives. The utilization of benzoates in specific items in endorsed amount (generally not surpassing 0.1 percent) is allowed in many nations, some of which require a statement of its utilization on the name of the food compartment. Since free benzoic corrosive really is the dynamic specialist, benzoates should be utilized in a corrosive medium to be viable. The capacity of cranberries to oppose quick decay is ascribed to their high benzoic corrosive substance. Benzoic corrosive is more powerful against yeasts than against molds and microbes [1].

Inorganic chemical preservatives: Sulfur dioxide and sulfites are maybe the main inorganic synthetic additives. Sulfites are more powerful against molds than against yeasts and are generally utilized in the conservation of foods grown from the ground. Sulfur compounds are widely utilized in wine making and, as in most different occasions when this additive is utilized, much consideration must be practiced to keep the focuses low to stay away from bothersome consequences for flavor. Oxidizing specialists, for example, nitrates and nitrites are normally utilized in the relieving of meats.

Microbial contamination

Microscopic organisms and growths (yeasts and molds) are the chief kinds of microorganisms that cause food decay and food-borne diseases. Food varieties might be polluted by microorganisms out of the blue during harvest, capacity, handling, dispersion, taking care of, or arrangement. The essential wellsprings of microbial tainting are soil, air, creature feed, creature stows away and digestion tracts, plant surfaces, sewage, and food handling hardware or utensils [2].

Bacteria: Microorganisms are unicellular living beings that have a straightforward inside structure contrasted and the cells of different creatures. The expansion in the quantity of microorganisms in a populace is regularly alluded to as bacterial development by microbiologists. This development is the consequence of the division of one bacterial cell into two indistinguishable bacterial cells, an interaction called paired splitting. Under ideal development conditions, a bacterial cell might separate roughly at regular intervals. Subsequently, a solitary cell can create very nearly 70 billion cells in 12 hours. The variables that impact the development of microbes incorporate supplement accessibility, dampness, pH, oxygen levels, and the presence or nonappearance of hindering substances (e.g., anti-toxins).

The nourishing prerequisites of most microbes are compound components like carbon, hydrogen, oxygen, nitrogen, phosphorus, sulfur, magnesium, potassium, sodium, calcium, and iron. The microscopic organisms get these components by using gases in the air and by utilizing specific food constituents like sugars and proteins.

At the point when microbes taint a food substrate, it requires some investment before they begin developing. This slack stage is the period when the microorganisms are acclimating to the climate. Following the slack stage is the log stage, in which populace fills in a logarithmic style. As the populace develops, the microorganisms consume accessible supplements and produce by-products. At the point when the supplement supply is exhausted, the development rate enters a fixed stage in which the quantity of practical microscopic organism’s cells continues as before. During the fixed stage, the pace of bacterial cell development is equivalent to the pace of bacterial cell passing. At the point when the pace of cell passing becomes more prominent than the pace of cell development, the populace enters the decay stage [3].

Fungi: The two kinds of organisms that are significant in food deterioration are yeasts and molds. Molds are multicellular parasites that repeat by the development of spores (single cells that can develop into an experienced growth). Spores are framed en masse and are effectively scattered through the air. When these spores land on a food substrate, they can develop and replicate on the off chance that conditions are good. Yeasts are unicellular organisms that are a lot bigger than bacterial cells. They replicate by cell division (twofold parting) or growing.

Chemical deterioration

Enzymatic reactions: Compounds are huge protein particles that go about as organic impetuses, speeding up synthetic responses without being consumed to any considerable degree themselves. The movement of catalysts is explicit for a specific arrangement of synthetic substrates, and it is reliant upon both pH and temperature.

The living tissues of plants and creatures keep equilibrium of enzymatic action. This equilibrium is upset upon collect or butcher. At times, proteins that assume a helpful part in living tissues might catalyse decay responses following harvest or butcher. For instance, the chemical pepsin is tracked down in the stomach of all creatures and is engaged with the breakdown of proteins during the ordinary absorption process. Nonetheless, not long after the butcher of a creature, pepsin starts to separate the proteins of the organs, debilitating the tissues and making them more defenceless to microbial defilement. After the reaping of organic products, certain compounds stay dynamic inside the cells of the plant tissues [4].


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