Food Preservation: Comprehensive overview of techniques, applications and hazards | ||||
| Egyptian Journal of Chemistry | ||||
| Article 32, Volume 65, Issue 8, August 2022, Page 345-353 PDF (314.86 K) | ||||
| Document Type: Review Articles | ||||
| DOI: 10.21608/ejchem.2022.110711.5043 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Abdulrhman Shaker1; Mohamed Abdelalim Ali2; Hayam M. Fathy1; Diaa Attia Marrez  3
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| 1Microbiology Department, Faculty of Agriculture, Cairo University, Cairo, Egypt | ||||
| 2Microbiology Department, Faculty of Agriculture, Cairo University, 12613 Giza, Egypt | ||||
| 3Food toxins and contaminants Department, National Research Center, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Without food preservation, human life is in danger. Because there are many serious diseases transmitted through spoiled foods called foodborne diseases, like meningitis, diarrhea and cancer, and can be lead to long-lasting disability and death. Therefore, there had to be many ways to preserve food to prevent poisoning, illnesses, increase the shelf life of foods and maintain its nutritional values. Food preservation is a very sensitive issue and its’ techniques can generally be divided into three categories: physical, chemical and biological. This paper aims to review the three main categories of food preservation methods. Definitions, types, applications, advantages and disadvantages of each category will be considered with emphasis on its’ importance to the future of the food industry, antimicrobial activities and consumers' health. Chemical-based preservation methods' hazards will be discussed and possible side effects and diseases were mentioned. Biological preservation methods have been extensively reviewed with explanations of the natural antimicrobials from animal, microbial and plant origins. This review paper lists and discusses the three types of food preservation methods and focuses on, natural methods from different origins to maintain the quality and nutritional values of foods as well as extend their shelf life. | ||||
| Keywords | ||||
| Food preservation; health hazards; foodborne disease; shelf life | ||||
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