Introduction

Chapters in this book

1. Frontmatter I
2. Preface V
3. Contents VII
4. List of contributing authors IX
5. Introduction 1
6. 1 Microbiological quality and safety – a general overview 5
7. 2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain 11
8. 3 Microbiological and chemical safety of African herbal and natural products 21
9. 4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities 47
10. 5 Upcycling of surplus bread using tailored biotransformation 99
11. 6 Different strategies for viral and bacterial prevention and eradication from foods 107
12. 7 Pandemic situation and safe transportation, storage, and distribution for food catering and deliveries 149
13. About the editor 173
14. Index 175