ABSTRACT
106Food preservation has been used for the past years for maintaining edible products for consumption. New infectious diseases are emerging and adapting to infect humans in its own unique way. Besides these emerging and reemerging pathogens adaptation to the human environment, the changes in human lifestyle, population, and globalization of food supply have created new outbreaks for pathogens to infect humans. Preservation processes are designed to slow down the growth of microorganisms and are affected by food factors both intrinsic and extrinsic factors like pH, oxidation-reduction potentials, water activity, and natural antimicrobials. Several factors like heat, irradiation, and nonthermal processing are involved in inactivation of microorganisms. A combination of several techniques and processes can be used to make the food safer and to extend the shelf life of foodstuffs. A widespread suppression or eradication of the foodborne agents is not feasible. Continuous research efforts and newer strategies are essential for better understanding to control foodborne pathogens, and consumer educa- tion should be consistent which will create a quick response to the new and reemerging foodborne pathogens.
