3 Microbiological and chemical safety of African herbal and natural products
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Frank Adusei-Mensah
Abstract
Products of natural origin have been used globally for centuries for food and medicine. In recent years, consumption of herbal medicines, functional foods, cosmetics, and other non-therapeutic products of natural base has become popular. Cultivation, manufacturing, transportation, and storage conditions of natural and herbal products expose them to the risk of microbial and chemical contamination. Pesticide, heavy metal, and microbial contamination of herbal medicinal products have been associated with numerous pathogenic conditions in humans with great public health concerns. In order to monitor the standard operating procedures, regular evaluation is the key to ensure patient safety.
Abstract
Products of natural origin have been used globally for centuries for food and medicine. In recent years, consumption of herbal medicines, functional foods, cosmetics, and other non-therapeutic products of natural base has become popular. Cultivation, manufacturing, transportation, and storage conditions of natural and herbal products expose them to the risk of microbial and chemical contamination. Pesticide, heavy metal, and microbial contamination of herbal medicinal products have been associated with numerous pathogenic conditions in humans with great public health concerns. In order to monitor the standard operating procedures, regular evaluation is the key to ensure patient safety.
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
