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001			394078
003			ES-MaUEC
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007			cr nn 008mamaa
008			220928s2022 si | s |||| 0|eng d
020			_a9789811951145
024	7		_a10.1007/978-981-19-5114-5 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
245	1	0	_aMicrobial Decontamination of Food _cedited by Manzoor Ahmad Shah, Shabir Ahmad Mir
250			_a1st edition 2022
264		1	_aSingapore _bSpringer International Publishing _c2022
300			_a1 recurso en línea (VIII, 316 páginas) _b1 illus
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
505	0		_aTechniques for detection of microbial contamination -- Decontamination of fruits -- Decontamination of vegetables -- Decontamination of ready to eat vegetable salads -- Decontamination of sprouts -- Decontamination of microgreens -- Decontamination of Cereal and Cereal -- Decontamination of Nuts -- Decontamination of spices -- Decontamination of meat and meat products -- Decontamination of poultry and poultry products -- Decontamination of fish and fish products -- Decontamination of milk and milk products -- Decontamination of fruit beverages -- Decontamination of food powders.
520			_aFood 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.
700	1		_aShah, Manzoor Ahmad _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aMir, Shabir Ahmad _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9789811951138
776	0	8	_iPrinted edition: _z9789811951152
776	0	8	_iPrinted edition: _z9789811951169
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-19-5114-5 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
988			_aSpringer_BiomedLife_2022
999			_c394078 _d394078