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VOL. 10, ISSUE 5 (2025)
A review of factors influencing food deterioration and the role of food preservation
Authors
Ogbonnaya Madukwe, Onumadu KS
Abstract
Food is essential for human survival, providing the nutrients necessary
for maintenance, growth, and reproduction. However, food products are
inherently perishable and require adequate protection against spoilage to
achieve the desired shelf life. Microorganisms are the primary agents of food
spoilage, posing significant risks to consumer health if not controlled. In
addition to microbial activities, deterioration may result from enzyme
activities, animal consumption, particularly insects and rodents, and physical
damage that can occur at various stages of the food supply chain. Consequently,
it is imperative to implement measures that mitigate food deterioration to
ensure the availability of safe, nutritious, and wholesome foods all year
round. Food deterioration is caused by various factors, which are usually grouped
into intrinsic, extrinsic, and miscellaneous categories. This paper delves into
these factors and stresses the importance of preservation techniques that help
minimize or prevent these changes. The discussion concludes with a look at
modern preservation methods, aimed not only at enhancing the quality and shelf
life of food products but also at reducing risks, protecting the environment,
and enhancing the food's functional, sensory, and nutritional attributes.
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Pages:16-21
How to cite this article:
Ogbonnaya Madukwe, Onumadu KS "A review of factors influencing food deterioration and the role of food preservation". International Journal of Food Science and Nutrition, Vol 10, Issue 5, 2025, Pages 16-21
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