Amit Tondon
In the quest to ensure food safety and extend shelf life, microbiota-driven approaches have emerged as promising solutions. This paper explores the innovative use of beneficial microorganisms in enhancing food safety and preservation. By leveraging the natural properties of microbiota, it is possible to inhibit the growth of harmful pathogens, reduce spoilage, and maintain food quality. The application of probiotics, bacteriocins, and other microbial metabolites demonstrates significant potential in creating safer food products with longer shelf lives. This review highlights recent advancements in microbiota-driven food safety and preservation techniques, discusses the mechanisms by which these microorganisms exert their effects, and examines the challenges and future prospects of integrating these methods into the food industry. Ultimately, harnessing microbiota offers a sustainable and effective strategy for improving food safety and preservation in the face of growing global demands.
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