Effect of Food Preservatives in Expired Food Products on Solid Organic Waste-Degrading Mesophilic Saprophytic Bacteria

Abstract

Complex materials can be reduced to smaller organic compounds through the natural degradation of solid organic waste, after which they become incorporated into the soil. Food waste (FW), including precooked and leftover food, is a major component of solid organic waste in the twenty-first century. It arises from several sources, including fruit and vegetable residues, food-processing industries, leftover packaged food, and expired packaged food. A processed food product may be considered solid waste when it is leftover or has expired. Chemical preservatives are added to packaged foods to extend shelf life. Natural degradation may occur slowly or rapidly, depending on the chemical composition of the waste, pH, temperature, oxygen availability, humidity, and the presence or absence of inhibitory chemicals. These preservatives can restrict the growth of microorganisms responsible for the natural decomposition of solid organic waste. As a result, the deterioration phase may contribute to increased solid waste accumulation. This study focuses on factors that may increase the quantity of solid organic waste and extend the natural degradation period of solid organic waste. These issues raise concerns about the effectiveness of conventional waste-management techniques and their environmental effects. By 2030, SDG 12.3 aims to halve food waste at the retail and consumer levels worldwide. This objective may be supported by optimising conventional solid organic waste-management techniques for packaged food.