The battle on food waste: Good vs bad microbes

We often find ourselves tossing out food that's stale or expired – whether it's yogurt past its expiry date, moldy cheese, stinky meat, or parched bread. It's a common reflex, isn't it?

After all, none of us want to compromise the health of our loved ones by risking food contaminated by pesky microbes – like bacteria or fungus. 

But what many of us don't consider when tossing out food is the staggering scale of the problem.

^{Food waste is an enormous problem.}

That's why we need to take action against food waste. And guess who we can turn to for help? Our tiny pals – microbes. Specifically, bacteria. Yep, those same little critters responsible for making your food go bad and forcing you to throw it away.

Pretty ironic, right? But the results have been downright amazing. By harnessing the power of bacteria and utilizing the effects from fermentation we can preserve food products for longer durations. This can help extend the shelf life of food products throughout the distribution chain, leading to both optimization of productivity and lower food waste.

These fermentation-enabled bacteria solutions, known as food cultures, are changing the game. But how exactly does fermentation with microbes help preserve food longer, when they're usually the reason for food spoilage and wastage? Let’s have a look in the microscope.

^{By harnessing the power of bacteria and utilizing the effects from fermentation we can preserve food products for longer durations.}

Not all bacteria are created equal

Fortunately, not all bacteria are created equal. Our world hosts many beneficial microbes that serve as adversaries to the harmful ones. When it comes to bioprotection, scientists team up with these good microbes to combat the bad ones.

It’s a bit like the ancient proverb – “The enemy of my enemy is my friend”. In fact, that’s the very principle at play in bioprotection.

Our planet is teeming with approximately a trillion species of microbes, encompassing various bacteria, fungi, viruses, algae, and other single-celled or multicellular organisms, typically measuring less than 0.2 micrometres. To put it into perspective, a micrometre – denoted by the symbol μm – is one-thousandth of a millimeter.

However, the vast majority of the trillion species of these microbes do not pose a threat. In reality, only about 1,500 species have been identified as pathogenic or harmful microbes.

Among the trillion microbes, there exists a substantial number that prove beneficial to humans, found everywhere around us and even within our bodies. Human bodies are known to harbor more than 10,000 varieties of beneficial microbes, including bacteria.

Fermentation in action

Bacteria play an important role in maintaining good health and contributing to creating the taste and appearance that we like in our food.

Building on ancient traditions, and relying on the newest scientific insights, it is possible to ferment with good bacteria to prevent and slow down the growth of bad bacteria, yeast and molds in our food. A wise move since bad (or even dangerous) microorganisms will spoil our food or make us sick.

So, it is quite valuable to make the microflora of our food more robust against these bad microorganisms.

But to truly comprehend the diverse ways in which friendly bacteria aid in protecting food against spoilage bacteria, we must first grasp the ancient practice of fermentation.

^{Thousands of years ago, our ancestors could not store food.}

Fermentation: The secret behind food preservation in ancient pantries

Picture this: thousands of years ago, our ancestors could not store food – no supermarkets, no mom-and-pop stores, no refrigerators, nothing. When they hunted a nice big wild boar or harvested grain, there were no guarantees it would last through the next moon. Food was not easily available year-round. Enter fermentation, the ancient superhero of food preservation!

The ancient humans discovered that a small amount of fermented starter could kickstart the process in a large batch of unfermented food – like Egyptians used a fermented mash of ground grains and water to brew beer. This practice wasn't exclusive to Egypt. Civilizations worldwide used fermentation to preserve food, make wines and brew beers, leaving a lasting mark on culinary history.

Later revelations showed that good bacteria are the masterminds behind biological compounds called enzymes, which are a vital part of the transformation process in food. These enzymes break down carbohydrates in the food, creating acidity in food, which in turn makes the food less susceptible to attacks by bad microbes. It also adds that distinctive tangy and sharp flavor found in all fermented goodies.

Today, when food is easily available around the clock on a global scale, we are facing another problem. Once a food product rolls off the production line, the clock starts ticking towards its inevitable demise. The longer it sits on the shelf, the greater the risk of spoilage from pesky intruders like spoilage bacteria or fungi.

Think about it – tons of goodies end up in the bin mere days or months after being made, all because of their short shelf life.

Enter the brilliant minds of scientists, pondering ways to extend this shelf life without resorting to chemical wizardry. Their solution? Finding the best good bacteria to take on the bad guys!

Thus, the fermentation-enabled bioprotection revolution was born.

But identifying the right bacteria for the job isn't a walk in the park. It takes years of research, testing, and a hefty dose of patience to pinpoint the perfect candidate – good bacteria that play nice with others, are safe for human consumption and don’t mess with the food's taste or texture.

These bacterial warriors are the unsung heroes with an ability to improve shelf life and safety of dairy, meat and several other products.

Good microbes ensure that tons of food across various categories stay fresh and delicious, instead of meeting an untimely end in the trash. Let’s get a bit more technical now and dive into how these microbial superheroes are rescuing one of the most wasted food products worldwide – Yogurt. Just within the EU, around 1.5 million tons of yogurt are wasted every year.

^{Finding the right solution for a challenge.}