FOOD SPOILAGE MITIGATION THROUGH MODERN PROCESSING TECHNOLOGIES

Abstract

Food spoilage is a critical issue affecting food security, public health, and the global economy. Spoilage, which results from

microbial activity, enzymatic degradation, oxidation, and improper storage conditions, leads to significant quality deterioration

and food waste. According to the Food and Agriculture Organization (FAO), approximately one-third of all food produced

globally is lost or wasted, much of it due to spoilage. This has catalysed a growing demand for innovative and sustainable food

preservation and spoilage detection technologies.

Traditional methods such as refrigeration, chemical preservatives, and thermal processing have been widely used to extend

shelf life. However, these approaches often have limitations, including nutrient degradation, changes in sensory attributes, and

consumer concerns over synthetic additives