Utilizing some microorganisms' antibacterial properties, biopreservation slows the spread of pathogenic and rotting germs in food. This biological strategy aims to reduce the amount of dietary additives like nitrite, sodium chloride, and organic acids. Because natural preservation techniques are regarded as preferable, research in the subject of biopreservation for meat products is still ongoing. The majority of Biopreservation Market research has concentrated on the pathogenic and spoilage-inhibiting functions of lactic acid bacteria. The use of bacterial viruses (bacteriophages) to eradicate pathogenic bacteria from food, on the other hand, has drawn a lot of attention in the last 10 years.
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