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Advances and challenges in microbial biotechnology for food preservation: a critical review

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Critical review evaluates microbial strategies and technologies for food preservation, suggesting sustainable approaches.

This review examines advancements in microbial biotechnology for food preservation and addresses current challenges.
Evaluated microbial-derived preservation methods such as bacteriocins, bacteriophages, and fermentation.
Compared these approaches with natural antimicrobials and edible coatings in the context of hurdle technology.
Discussed recent advances in artificial intelligence for optimizing preservation strategies.
Highlighted the effectiveness of microbial methods in inhibiting spoilage and pathogens while maintaining food quality.
Emphasized the potential of AI for predictive modeling in developing novel antimicrobial compounds.
Described the limitations and industrial applicability of various preservation techniques.

Hammoud et al. (2026) studied this question.

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