2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain
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Abstract
The chain from the culturing, production, packaging, storage, and transportation of food includes numerous steps from original source to the tables of the consumer. These food services, to be safe and successful, demand a lot of expertise and professionalism. Most people live in cities, where food comes in a collective and centralized manner. Therefore, it is crucially important to follow the chain and monitor food quality all the way. This chapter describes the basic concepts of tracking the food and maintaining its quality. Proper preservation techniques are one of the keys for successful food deliveries. Many items require cold chain, or otherwise specific conditions with respect to humidity, light, or other parameters. Correct keeping, handling, and distribution of the foodstuff are well regulated during normal times. In the pandemic era, extra preparation, caution, and control are most necessary additional measures.
Abstract
The chain from the culturing, production, packaging, storage, and transportation of food includes numerous steps from original source to the tables of the consumer. These food services, to be safe and successful, demand a lot of expertise and professionalism. Most people live in cities, where food comes in a collective and centralized manner. Therefore, it is crucially important to follow the chain and monitor food quality all the way. This chapter describes the basic concepts of tracking the food and maintaining its quality. Proper preservation techniques are one of the keys for successful food deliveries. Many items require cold chain, or otherwise specific conditions with respect to humidity, light, or other parameters. Correct keeping, handling, and distribution of the foodstuff are well regulated during normal times. In the pandemic era, extra preparation, caution, and control are most necessary additional measures.
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
