6 Different strategies for viral and bacterial prevention and eradication from foods
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Abstract
Essential features of healthy, safe, and nutritive foods are freshness and cleanliness. These characteristics need to be evaluated both microbiologically and chemically. An important prerequisite is the high quality of the raw materials as well as the production process. When the food enters our digestive system, it brings along the outside microflora. Many fermented foods have been produced with special seed cultures, in specific conditions. All the external microorganisms meet our body defenses, such as low stomach pH, bile secretions, immune system, slime, and defensive peptides. Moreover, the incoming bacteria, viruses, and other microorganisms encounter the human normal flora or microbiome. Hygiene monitoring means the keeping up of food or drinks, which are free from pathogens or otherwise harmful organisms or chemicals, toxins, infective proteins (prions), allergenic molecules, and unhealthy components. The two last factors are more or less subjective. Harmful microbes include antibiotic-resistant strains or strains that otherwise disturb the balance of the alimentary microbiome. In order to monitor these important criteria of healthy foods,many laws and regulations have been established. The awareness and knowledge of the customers about food security need to be increased. Several microbiological technologies and approaches are helping food professionals in evaluating and estimating the quality of foods.
Abstract
Essential features of healthy, safe, and nutritive foods are freshness and cleanliness. These characteristics need to be evaluated both microbiologically and chemically. An important prerequisite is the high quality of the raw materials as well as the production process. When the food enters our digestive system, it brings along the outside microflora. Many fermented foods have been produced with special seed cultures, in specific conditions. All the external microorganisms meet our body defenses, such as low stomach pH, bile secretions, immune system, slime, and defensive peptides. Moreover, the incoming bacteria, viruses, and other microorganisms encounter the human normal flora or microbiome. Hygiene monitoring means the keeping up of food or drinks, which are free from pathogens or otherwise harmful organisms or chemicals, toxins, infective proteins (prions), allergenic molecules, and unhealthy components. The two last factors are more or less subjective. Harmful microbes include antibiotic-resistant strains or strains that otherwise disturb the balance of the alimentary microbiome. In order to monitor these important criteria of healthy foods,many laws and regulations have been established. The awareness and knowledge of the customers about food security need to be increased. Several microbiological technologies and approaches are helping food professionals in evaluating and estimating the quality of foods.
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
