According to the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), every year about 600 million people, or nearly one tenth of the world's population, fall ill from eating food contaminated with bacteria, viruses, parasites and chemicals,significantly impact vulnerable populations like infants, children, and individuals with digestive system disorders. and 420,000 of them die as a result.Meanwhile,the output and demand of fruits and vegetables have been dramatically affected after the spreading of COVID-19.

With the growing concerns surrounding chemical preservatives and their impact on health and the environment, we believe that synthetic biology holds the key to developing innovative solutions.

The use of modified gas preservation technology is relatively common, and it can be widely used for packaging fresh foods such as meat, poultry, fish, fruits and vegetables, as well as baked goods such as cooked meat products, bread and pastries. The use of food additives for preservation, combined with measures such as raw material preparation, packaging, and disinfection, can achieve the requirements of preservation efficiently and economically, which is the main development direction of food preservation. With the improvement of people's awareness of food safety, chemical preservation is increasingly being questioned. Biological preservatives have become a research hotspot in the field of food preservation due to their natural, safe, and efficient properties, and will eventually replace chemical preservatives.

Skill	Element	Mechanism	Advantages	Disadvantages
Freshness preservation with edible film	A thin layer (interior)of edible material covers the surface of the product by wrapping,impregnating, coating,spraying,etc.	Delaying post ripening and aging, inhibiting the growth of surface microorganisms, increasing storage capacity, and other functions, thus achieving the goal of food preservation.	Low cost. At present, the shelf life ofitis six months, and the cost of this is around a few cents.	If it is edible film, most people will not eat it. Some may affect the quality of the product, and industrial waxmay mix in heavymetals. Manufacturing these raw materials is not environmental protection.
Gas preservation technique	Using compositepreservation gas to replace the air in the plastic bags or packaging boxes of fruits and vegetables.	In order to reduce the metabolism of fresh fruits and vegetables, and extend their preservation and shelf life. The main method of keeping cold dishes fresh through modified atmosphere packaging (MAP) is spontaneous controlled atmosphere packaging. The commonly used gases in China are CO2 (carbon dioxide), O2 (oxygen), and N2 (nitrogen).	Low cost. The current packaging cost for modified atmosphere preservation is 0.8-1.5 yuan. (Packed in 500g of meat per unit).	Not everyone can use it, and people like office workers cannot.
ultrahigh pressurepreservation technology	Ultrahigh pressure technology can be used in industries such as aquatic products, meat products, fruits and vegetables, Complete packaging withultrahigh pressure.	Mainly by disrupting the structure of microbial cell walls, cell membranes, and intercellular spaces, letting proteins and other components undergo denaturation, resulting in a decrease in activity to achieve the goal of stripe bacteria.	Fu Shi: It has good efficacy and can be used for preserving many products.	High costs and huge investment, currently .There is no mature ultra-high pressure bacteria technology in the food industry in China.
Freshness preservation with adiation	Firstly, maintain the original sensory taste of food without changing its nutritional ingredients.Secondly, the cost of external processing is low.Thirdly , the food after processing is safe and reliable.	By using the method of irradiation on food, it can inhibit germination, control pests and fire fungi, adjust maturity, maintain food freshness,thereby extending shelf life and reducing food loss.	Without changing its nutritional ingredients, the cost of processing is low, and the processed food is safe and reliable. At present, there are two types of lighting and preservation devices on the market: irradiators and electron accelerators.	Office workers cannot do it.
Low temperature refrigerated technique	After harvesting, low-temperature storage is carried out during a series of processes such as circulation,storage, transportation,andconsumption.	Low temperature prevents a decrease in freshness and quality. Cold shore and cold temperature must be ≤ 5 ℃.	Low cost and long preservation time.	Office workers will not keep a 5-degree refrigerator open!(guessing)
Biological preservation technology	Use biological preservatives or their substitutes to block oxygen and inhibit bacterial growth.	Isolate the contact between food and air, delay oxidation, or biological preservatives themselves have good antibacterial effects, thus achieving the effect of preservation and preservation. Steps for utilizing beneficial microorganisms‘metabolites inhibit harmful microorganisms, thereby extending the shelf life of food.	natural, safe, efficient, and protective. It is expected to replace chemical preservatives.	Not yet widely used, with widespread adoption.

Our team is addressing this concern by developing an eco-friendly, safe, and effective food preservative utilizing synthetic biology techniques. Moreover, organic preservatives come with their own set of limitations, in terms of taste and application methods. Thus, to fulfill the need for a non-toxic, versatile, and environmentally friendly alternative, our team has devised a unique approach. By this method, we developed a sustainable spray which would definitely feed the requirement.

We plan to employ synthetic biology techniques to produce edible antimicrobial peptide, using Escherichia coli. as a substrate, which can target and interact with bacterial cell membranes through its hydrophobicity and special structure.

The next phase involves integrating these compounds with abundant, edible natural polymer——silk protein.

We also use it to enhance breathability and increase the tenacity to act as carriers of the ingredients, utilising its film-forming properties to finalise our spray products.

Our team's initial selection of topics spanned a wide range: pharmaceutical therapeutics, wastewater purification, biofluorescence... But we finally decided to start with an aspect that is very relevant to our lives: food safety and preservation. During our desk research we found that the food regulation department of China has reported among most of our food industries nearly 20 batches of sales of food had safety problem. This is unimaginable.

Tough situations , for instance ,lack of safe and health method to conserve the food we bought, is short of reliance to the consumers, is scarce of ambitious and earnest organization.