A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

• The nutrients in food determine the species of microorganisms that will grow in such foods. • Protein degradation leads to the production of undesirable products. • The mineral requirements of microorganisms are always made by the food. This review aims to provide a comprehensive acumen of food spoilage mechanisms, foodborne diseases, and the commercial dimensions of food preservation and processing. It begins with an exploration of the processes contributing to food degradation, such as enzymatic reactions, microbial growth, and chemical changes, emphasizing their impact on food safety and quality. The review highlights the dangers posed by foodborne diseases caused by pathogens, including bacteria,…