Microbial Decontamination of Food
Manzoor Ahmad Shah Β· Shabir Ahmad Mir
ΡΠ΅ΠΏ. 2022β―Π³. Β· Springer Nature
Π-ΠΊΠ½ΠΈΠ³Π°
316
Π‘ΡΡΠ°Π½ΠΈΡΠΈ
reportΠΡΠ΅Π½ΠΈΡΠ΅ ΠΈ ΡΠ΅ΡΠ΅Π½Π·ΠΈΠΈΡΠ΅ Π½Π΅ ΡΠ΅ ΠΏΠΎΡΠ²ΡΠ΄Π΅Π½ΠΈ Β ΠΠΎΠ·Π½Π°ΡΡΠ΅ ΠΏΠΎΠ²Π΅ΡΠ΅
ΠΠ° Π΅-ΠΊΠ½ΠΈΠ³Π°Π²Π°
Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry,milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.
ΠΠ° Π°Π²ΡΠΎΡΠΎΡ
Manzoor Ahmad Shah
Government College for Women
Jammu & Kashmir, India
Shabir Ahmad Mir
Government College for Women
Jammu & Kashmir, India
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ΠΠ°ΠΏΡΠΎΠΏΠΈ ΠΈ ΠΊΠΎΠΌΠΏΡΡΡΠ΅ΡΠΈ
ΠΠΎΠΆΠ΅ Π΄Π° ΡΠ»ΡΡΠ°ΡΠ΅ Π°ΡΠ΄ΠΈΠΎΠΊΠ½ΠΈΠ³ΠΈ ΠΊΡΠΏΠ΅Π½ΠΈ ΠΎΠ΄ Google Play ΡΠΎ ΠΊΠΎΡΠΈΡΡΠ΅ΡΠ΅ Π½Π° Π²Π΅Π±-ΠΏΡΠ΅Π»ΠΈΡΡΡΠ²Π°ΡΠΎΡ Π½Π° ΠΊΠΎΠΌΠΏΡΡΡΠ΅ΡΠΎΡ.
Π-ΡΠΈΡΠ°ΡΠΈ ΠΈ Π΄ΡΡΠ³ΠΈ ΡΡΠ΅Π΄ΠΈ
ΠΠ° Π΄Π° ΡΠΈΡΠ°ΡΠ΅ Π½Π° ΡΡΠ΅Π΄ΠΈ ΡΠΎ Π΅-ΠΌΠ°ΡΡΠΈΠ»ΠΎ, ΠΊΠ°ΠΊΠΎ ΡΡΠΎ ΡΠ΅ Π΅-ΡΠΈΡΠ°ΡΠΈΡΠ΅ Kobo, ΡΠ΅ ΡΡΠ΅Π±Π° Π΄Π° ΠΏΡΠ΅Π·Π΅ΠΌΠ΅ΡΠ΅ Π΄Π°ΡΠΎΡΠ΅ΠΊΠ° ΠΈ Π΄Π° ΡΠ° ΠΏΡΠ΅ΡΡΠ»ΠΈΡΠ΅ Π½Π° ΡΡΠ΅Π΄ΠΎΡ. Π‘Π»Π΅Π΄Π΅ΡΠ΅ Π³ΠΈ Π΄Π΅ΡΠ°Π»Π½ΠΈΡΠ΅ ΡΠΏΠ°ΡΡΡΠ²Π° Π²ΠΎ Π¦Π΅Π½ΡΠ°ΡΠΎΡ Π·Π° ΠΏΠΎΠΌΠΎΡ Π·Π° ΠΏΡΠ΅ΡΡΠ»Π°ΡΠ΅ Π½Π° Π΄Π°ΡΠΎΡΠ΅ΠΊΠΈΡΠ΅ Π½Π° ΠΏΠΎΠ΄Π΄ΡΠΆΠ°Π½ΠΈ Π΅-ΡΠΈΡΠ°ΡΠΈ.
