Preservatives in food: Enhancing Shelf-life, Safety and Sustainability

Natural food preservatives are extremely important for improving food safety and shelf-life. As a result, the purpose of this study was to analyze the literature on the possibility of using natural preservatives to improve food safety and increase product shelf life. According to the review study, natural antimicrobial compounds that suppress the development of bacteria and fungi in order to improve quality and extend shelf life have received a lot of attention in recent years. Natural antimicrobials are mostly harvested and separated as secondary metabolites from plants, animals, and microbes. Plants, particularly herbs and spices, are receiving increased attention as sources of natural antimicrobials. The food business extensively uses artificial preservatives to prevent deterioration caused by microbial multiplication, enzymatic activities, and oxidative reactions. This review focuses on the food preservatives studied in seafood matrices, their modes of application, concentrations commonly used, mechanisms of action, factors that interfere with their use, and the synergistic effect of the interactions among the naturally occurring preservatives, with a focus on maintaining quality and ensuring food safety.