Microbiology of Food Quality : : Challenges in Food Production and Distribution During and After the Pandemics / / ed. by Elias Hakalehto.

• Superior document: Title is part of eBook package: De Gruyter DG Plus DeG Package 2022 Part 1
• MitwirkendeR: Adusei-Mensah, Frank,; Alakomi, Hanna-Leena,; Armon, Robert,; Boer, Emilia Den,; Boer, Jan Den,; Coda, Rossana,; Hakalehto, Elias,; Hakalehto, Jukka-Pekka,; Heitto, Anneli,; Immonen, Mikko,; Jääskeläinen, Ari,; Katina, Kati,; Kivelä, Jukka,; Maina, Ndegwa H.,; Pesola, Alli,; Pesola, Jouni,; Salo, Satu,; Sauramäki, Jukka M.,; Tikkanen-Kaukanen, Carina,
• HerausgeberIn: Hakalehto, Elias,
• Place / Publishing House: Berlin ;, Boston : : De Gruyter, , [2021]; ©2022
• Year of Publication: 2021
• Language: English
• Series: De Gruyter STEM
• Physical Description: 1 online resource (VI, 181 p.)
• Other title: Frontmatter --; 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
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9783110724967; 9783110766820; 9783110754001; 9783110753776; 9783110754162; 9783110753936
• DOI: 10.1515/9783110724967
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: ed. by Elias Hakalehto.

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. In addition, it covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety