1 Microbiological quality and safety – a general overview
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Abstract
Monitoring and safeguarding microbiological quality and safety of drinks and foods is essential for health. Good manufacturing practices should be practiced during the whole production process, from raw materials to the end product, as well as in every phase between them. Microbial contamination can readily take place on every occasion where the process is disturbed for some reason. Efficient monitoring of the quality of the foodstuff at different steps of the process is important to avoid foodborne infections and even epidemics that may cause morbidity and mortality in large numbers of consumers within a short period of time.
Abstract
Monitoring and safeguarding microbiological quality and safety of drinks and foods is essential for health. Good manufacturing practices should be practiced during the whole production process, from raw materials to the end product, as well as in every phase between them. Microbial contamination can readily take place on every occasion where the process is disturbed for some reason. Efficient monitoring of the quality of the foodstuff at different steps of the process is important to avoid foodborne infections and even epidemics that may cause morbidity and mortality in large numbers of consumers within a short period of time.
Chapters in this book
- Frontmatter I
- Preface V
- Contents VII
- List of contributing authors IX
- Introduction 1
- 1 Microbiological quality and safety – a general overview 5
- 2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain 11
- 3 Microbiological and chemical safety of African herbal and natural products 21
- 4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities 47
- 5 Upcycling of surplus bread using tailored biotransformation 99
- 6 Different strategies for viral and bacterial prevention and eradication from foods 107
- 7 Pandemic situation and safe transportation, storage, and distribution for food catering and deliveries 149
- About the editor 173
- Index 175
Chapters in this book
- Frontmatter I
- Preface V
- Contents VII
- List of contributing authors IX
- Introduction 1
- 1 Microbiological quality and safety – a general overview 5
- 2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain 11
- 3 Microbiological and chemical safety of African herbal and natural products 21
- 4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities 47
- 5 Upcycling of surplus bread using tailored biotransformation 99
- 6 Different strategies for viral and bacterial prevention and eradication from foods 107
- 7 Pandemic situation and safe transportation, storage, and distribution for food catering and deliveries 149
- About the editor 173
- Index 175
