Microbiology of food quality : challenges in food production and distribution during and after the pandemics / edited by Elias Hakalehto.

Format:

Book

Contributor:

Hakalehto, Elias, editor.

Series:

De Gruyter STEM.

De Gruyter STEM

Language:

English

Subjects (All):

Food--Microbiology.

Food.

Physical Description:

1 online resource (192 pages)

Edition:

1st ed.

Place of Publication:

Berlin ; Boston : Walter de Gruyter GmbH, [2022]

Summary:

With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer.This awareness was increased with the COVID-19 pandemic.This book introduces green and sustainable food technology and its use during a pandemic.

Contents:

Intro

Preface

Contents

List of contributing authors

Introduction

1 Microbiological quality and safety - a general overview

2 Preservation techniques, storage, stability, traceability, and other means to maintain food quality during the distribution chain

3 Microbiological and chemical safety of African herbal and natural products

4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities

5 Upcycling of surplus bread using tailored biotransformation

6 Different strategies for viral and bacterial prevention and eradication from foods

7 Pandemic situation and safe transportation, storage, and distribution for food catering and deliveries

About the editor

Index.

Notes:

Includes index.

Description based on print version record.

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: Hakalehto, Elias Microbiology of Food Quality

ISBN:

3-11-072496-0

OCLC:

1289367128