Microbiology of Food Quality: Challenges in Food Production and Distribution During and After the Pandemics
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Description
With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety Circular economy approach to food technology. Focus on green and innovative methods for food production. Investigates the handling of food production, food chain, deliveries and quality during a pandemic. Preface Contents List of contributing authors Introduction 1 Microbiological quality and safety – a general overview 2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain 3 Microbiological and chemical safety of African herbal and natural products 4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities 5 Upcycling of surplus bread using tailored biotransformation 6 Different strategies for viral and bacterial prevention and eradication from foods 7 Pandemic situation and safe transportation, storage, and distribution for food catering and deliveries About the editor Index
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