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Strategies for the delay of food spoilage in copper-bearing antibacterial wares: A focused review
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  • Sharafadeen Kunle Kolawole,
  • Ini-Ibehe N. Etim,
  • Paul C. Uzoma,
  • Okpo O. Ekerenam,
  • Wilfred Emori,
  • Alexander I. Ikeuba,
  • Inime I. Udoh,
  • Chigoziri N. Njoku,
  • Demian I. Njoku,
  • Olajire S. Olanrele,
  • Bright Okonkwo,
  • Iniobong P. Etim,
  • Enobong F. Daniel
Sharafadeen Kunle Kolawole
Federal Polytechnic Offa
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Ini-Ibehe N. Etim
Akwa Ibom State University

Corresponding Author:[email protected]

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Paul C. Uzoma
Zhejiang University
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Okpo O. Ekerenam
Federal University of Technology Ikot Abasi
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Wilfred Emori
Sichuan University of Science and Engineering
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Alexander I. Ikeuba
University of Calabar
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Inime I. Udoh
Denmark Technical University
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Chigoziri N. Njoku
Federal University of Technology Owerri
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Demian I. Njoku
Institute of Metal Research Chinese Academy of Sciences
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Olajire S. Olanrele
Mountain Top University
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Bright Okonkwo
Institute of Corrosion Science and Technology
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Iniobong P. Etim
Institute of Metal Research Chinese Academy of Sciences
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Enobong F. Daniel
Institute of Metal Research Chinese Academy of Sciences
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Microorganisms are implicated in the irreversible degradation that usually occurs during the distribution and storage of food items. This action proceeds as biological and/or chemical reactions in foods, handling wares, and food processing facilities, and are also dependent on other several environmental factors. This review discusses the main mechanisms involved in the loss of food quality for most important food items, including the growth and associated metabolism of microorganisms resulting in the possible changes, formation of toxic compounds with adverse biological effects, and the subsequent counteractive effects of antibacterial elements used in food handling (with emphasis on copper). Meanwhile, as food spoilage poses a huge economic burden worldwide, evidence shows that the knowledge of spoilage mechanisms and food interactions with microorganisms is still limited, and in effect, perspectives and outlooks are presented as guides for the future design of wares for food handling applications.