Biotechnology is one of the most important modern tools used to improve food quality and safety, particularly in the field of food preservation. It contributes to extending shelf life, reducing waste, and ensuring food is free of microbial contaminants.
Biotechnology is the use of microorganisms (such as yeasts and bacteria), enzymes, or modern molecular methods to prevent food spoilage, reduce the risk of contamination, or improve its storage properties.
The most important biological applications in food preservation are:
Biological fermentation:
Used for thousands of years to preserve foods such as yogurt, cheese, pickles, and soy sauce. Fermentation reduces the growth of harmful organisms and increases the shelf life of the product.
Bio-preservatives:
Substances produced by beneficial microorganisms (such as lactic acid bacteria) that act as natural antibacterials against harmful bacteria. Example: Nisin.
Genetic modification of microorganisms:
Some bacteria are genetically modified to produce substances that prevent food spoilage or improve storage conditions.
Bio-packaging technologies:
The use of biodegradable packaging materials with antimicrobial compounds helps extend food shelf life.
Biosensors:
Used to detect contaminants or food spoilage early, helping ensure food safety before it reaches the consumer.
Benefits of using biotechnology in food preservation:
Reducing reliance on chemical preservatives
Improving food safety and quality
Reducing food waste
Supporting sustainable and safe food production
Reducing the risk of foodborne illness
Challenges facing their use:
The need for strict oversight and regulation
The high cost of some applications
Consumer concerns about some biotechnology products, especially genetically modified ones
Biotechnology is playing an increasingly important role in food preservation, providing safer and more effective methods for maintaining the quality of food products, while reducing environmental impact and achieving future food sustainability.
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