Scientific Advances for Microbiologically Safe Foods

Description

The present book “Scientific Advances for Microbiologically Safe Foods” deals with the latest technologies to produce microbiologically safe foods to the global people in order to ensure their healthy meal. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information. The book starts with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human food-borne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf. This book concentrates on cutting edge innovations to create nourished foods and outlines the easy-to-use methods using simple language.