Microbial Decontamination of Food (eBook)

Manzoor Ahmad Shah, Shabir Ahmad Mir (Herausgeber)

eBook Download: PDF

2022 | 1st ed. 2022
VIII, 316 Seiten
Springer Nature Singapore (Verlag)
978-981-19-5114-5 (ISBN)

Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry, milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book.

Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.

Manzoor Ahmad Shah
Government College for Women
Jammu & Kashmir, India
Shabir Ahmad Mir
Government College for Women
Jammu & Kashmir, India

Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry,milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.

Erscheint lt. Verlag	28.9.2022
Zusatzinfo	VIII, 316 p. 1 illus.
Sprache	englisch
Themenwelt	Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie
	Technik ► Lebensmitteltechnologie
	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
Schlagworte	Food Safety • meat • Microgreens • sprouts • vegetable salads
ISBN-10	981-19-5114-4 / 9811951144
ISBN-13	978-981-19-5114-5 / 9789811951145

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