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Microbial Biotechnology in the Food Industry : Advances, Challenges, and Potential Solutions
- Available as
- Online
Details
- Creator
- Faizan Ahmad [and three others], editors
- Format
- Books
- Language
- English
- Contributors
- Publication
-
- First edition
- Cham, Switzerland : Springer, [2024]
- ©2024
- Physical Details
-
- 1 online resource (500 pages)
- ISBNs
- 9783031514173, 3031514173, 3031514165
- Includes bibliographical references and index.
- Intro -- Preface -- Contents -- About the Editors -- Contributors -- Chapter 1: Biotechnology Approaches to Food Security: Risks and Solutions -- Introduction -- Role of Biotechnology in food security -- Plant Preservation -- Sustainable Agriculture -- Food Safety -- Challenges of Using Biotechnology to Enhance Food Security -- Risks of Using Modern Biotechnology Approaches -- Health and Ecological Concerns -- Socioeconomic Risk -- Ethical Consideration -- Conclusion -- References -- Chapter 2: Microbial Contamination in the Food Processing Environment -- Introduction -- Source of Microbial Contamination in Food Processing -- Food Handlers/Operators -- Water -- Raw Materials -- Biofilms -- Aerosols -- Pests -- Sanitary Design of Equipment, Food Processing Flow, and Food Processing Facilities and Their Location -- Microbial Detection Methods in the Food Processing Environment -- Nucleic-Acid-Based Methods -- Immunological Tests -- Bioluminescence Methods -- Biosensors -- Emerging and Novel Technology for Controlling Microbial Contamination in the Food Processing Environment -- Conclusion -- References -- Chapter 3: Use of Microbe Free Contact Surfaces to Control Food Spoilage: A Step Towards New Food Technologies -- Introduction -- Food Contact Surfaces (FCS) and Their Contamination -- Microbial Risk Associated with Food at Different Levels of the Food Processing -- Contamination of Food by Microbial Biofilm -- Food Spoilage by Microbes -- Foodborne Illnesses -- Decontamination of Food Contact Surfaces -- Naturally Produced Antimicrobial Compound -- Dual Function Antimicrobial Surfaces -- Surface Functionalization -- High-intensity Ultrasound -- Cold Plasma Technology for Food Processing -- Public Health Concern -- Conclusions and Future Recommendations -- References
- Chapter 4: Application of Nanoparticles to Enhance the Microbial Quality and Shelf Life of Food Products -- Introduction -- Food-System Nanoparticles -- Inorganic NPs -- Organic NPs -- Nanotechnology in Food Processing -- Nanotechnology for Food Preservation -- Nanotechnology in Food Packaging -- Edible Film Packaging -- Nano-encapsulation -- Nanoemulsion -- Antimicrobial Properties of Nanoparticles -- Application of NPs in Food Products -- Nanotechnology in Fruits and Vegetables Preservation -- Nanotechnology in Cheese Preservation -- Nanotechnology in Seafood Preservation -- Nanotechnology in Beverage Preservation -- Toxicological, Safety, and Migration Issues of Metal NPs in Food Products -- Toxicological Aspects of NPs -- Safety of Food Products -- Migration of Metal NPs into Food Products -- Conclusion -- References -- Chapter 5: Biotechnology and Its Position in the Mitigation of Microbial Problems in the Food Industry -- Introduction -- Microbial Contamination and Its Premature Spotting in Food Industry -- Traditional Approaches to Spot Pathogens -- Quick Analysis of Food Contamination -- E-nose -- Molecular-Based Detection -- Enzyme Based Immunoassays -- Biosensors and Their Role in Microbial Mitigation -- Surface Plasmon Resonance Based Biosensors -- Tire-Based Biosensors -- PhL Based Biosensors -- ISFETs-Based Biosensors -- Bio Preservatives and Their Role -- Essential Oils -- Mode of Action -- Applications in the Food Industry -- Fruit and Fruit Products -- Vegetable Products -- Dairy Products -- Meat Products -- Mycotoxins Detection and Its Control -- Mycotoxin-Producing Fungi -- Chemical Structures, Toxicity, and Mode of Action of Mycotoxins -- Aflatoxins -- Zearalenone -- Fumonisin -- Patulin -- Methods for the Detection of Mycotoxins in Foods -- Chromatographic Techniques -- Immunological Methods
- Biofilms in Food Industry: Mitigation of a Microbial Issue by Introducing Biofilms in the Food Industry -- Biofilms -- Bacillus Cereus -- E. coli -- Listeria Monocytogenes -- Advanced Biotechnological Tools for the Control of Microbial Mitigation -- Bioremediation -- Bioaugmentation -- Biostimulants -- Conclusion -- References -- Chapter 6: Food Laws and Regulations Related to Food Security -- Introduction -- Structure of Food Law -- FAO/WHO Model Food Law Contents -- Food Safety Regulations -- The Public Sector's Role in Developing and Developed Countries -- Standards of Food Safety -- Food Safety Levels and International Trade -- Food Safety as per International Perspective -- Government's Role in Regulating and Enforcing Food Safety -- Tools and Programs Ensuring the Security of Food Supply -- Food Security in India from the FSSAI Perspective -- FSSAI Standards -- Registration and Licensing -- Food Testing -- Eat Right India Movement -- Food Securities -- Challenges of FSSAI -- Implications of COVID-19 on Global Food Security -- COVID-19 Implications on Global Cereal Supply -- COVID-19 Implications on SDG-2 (Zero Hunger Goal) -- Food Safety in Developing Countries -- Pesticide Contamination in Food and Its Control -- Good Agricultural Practices for Pesticide Residue Management -- Women: One of the Important Pillars of Food Safety and Security -- Conclusions -- References -- Chapter 7: Roles of Biotechnology in Environmental Monitoring in the Food Industry -- Introduction -- Scope of Environmental Monitoring (EM) in the Food Industry -- Food Contact Surfaces -- Nonfood Contact Surfaces -- Personnel -- Environmental Monitoring Program (EMP) -- Hygienic Zones -- Impact of Noncompliance -- Roles of Biotechnology in Monitoring the Food Environment -- Detecting Potential Hazards -- Types of Microbial Contaminants -- Indicator Microorganisms
- Index Microorganisms -- Verifying Cleanliness and Sanitation -- Methods of Cleaning and Sanitizing -- Allergens Monitoring -- Removing Pollutants from Wastewater -- Conclusion and Future Recommendations -- References -- Chapter 8: Biofilms on Food Contact Surfaces: Current Interventions and Emerging Technologies -- Introduction -- Biofilms -- Occurrence of Biofilms and Associated Risks -- Microbial Attachment and Development of Biofilm -- Mechanism of Microbial Attachment -- Factors Affecting Retention -- Substratum Topography -- Surface Chemistry -- Availability of Organic Matter -- Assessment of Retention -- Decontamination of Food Contact Surfaces -- Types of Methods -- Non-thermal Methods -- Thermal Methods -- Existing Technologies and Their Drawbacks -- Emerging Technologies -- Natural Antimicrobial Surface Coating -- Dual Functional Coatings -- Surface Functionalization -- Surface Modification -- High-Intensity Ultrasound -- Cold Plasma Technology -- Prevention -- Conclusion -- References -- Chapter 9: Microbial Biofilms and the Role of Biotechnology as a Solution -- Food Biofilms -- What Is a Biofilm? -- Impact of Biofilms in the Food Sector -- Attachment Mechanisms -- Final Stages of Biofilm Formation -- Resistance Mechanisms -- Effect of Food Biofilms on Health -- Biofilm Microorganisms -- Bacillus cereus -- Campylobacter jejuni -- Escherichia coli -- Listeria monocytogenes -- Pseudomonas Species -- Salmonella enterica -- Staphylococcus aureus -- Other Menaces and Synergisms -- Detection and Monitoring Techniques -- Standard Methods -- Emerging Methods -- Methods for Detecting Biofilms on Food Surfaces -- Biofilm Disrupting Technologies and Techniques -- Bacteriocins -- Classification of Bacteriocins -- Bacteriophages -- Biosurfactants -- Blockage of Quorum Sensing -- Potential Anti-biofilm Nanotechnologies -- Chemical Processes
- Enzymatic Interference -- Essential Oils -- Measures to Block Quorum Sensing -- Quorum Sensing Inhibitors -- Plants Based QS Inhibitors -- Synthetic QS Inhibitors -- Quorum Quenching -- Use of Anti-quorum Sensing Antibodies -- Non-thermal Plasma -- Coating Surfaces -- Potential Anti-biofilm Nanotechnologies -- Zinc Oxide Nanoparticles (ZnO-NPs) -- Magnesium Oxide Nanoparticles (MgO-NPs) -- Iron Oxide Nanoparticles (IO-NPs) -- References -- Chapter 10: Probiotics and Delivery System -- Probiotics -- Introduction and History -- Classification of Probiotics -- Genomics of Probiotic Bacteria -- Lactobacillus spp. -- Bifidobacterium spp. -- Saccharomyces spp. -- Probiotics and Human Health -- Probiotics in Inflammatory Bowel Disease -- Probiotics and Pediatric Diarrheal Disorder -- Anticarcinogenic Effects of Probiotics -- Potential Pharmaceutical Applications of Probiotics -- Probiotic Delivery System -- Factors Affect the Viability of Probiotics -- Thermal Stress -- Oxidative Stress -- Osmotic Shock -- Gastric Juice -- Delivery of Probiotics -- Encapsulation of Probiotics -- Some Techniques Used for Encapsulation of Probiotics -- Spray Drying -- Freeze-Drying -- Spray-Freeze-Drying -- Vacuum Dry -- Extrusion Technique -- Emulsion Technique -- 3D Printing -- Food-Grade Delivery Systems for Probiotics -- Silkworm Cocoons -- Particles -- Emulsions -- Nanoemulsion -- Beads -- Microcapsules -- Hybrid Electrospun Nanofibers -- Aerogel -- Food Conjugation -- Spider Webs -- Hydrogels -- Bigels -- Applications of Food-Grade Delivery System -- Drinks and Ice-Creams -- Cheeses and Butter -- Capsules and Tablets -- Conclusion -- References -- Chapter 11: Using Bioprocesses and Biosystems for Environmental Protection, Microbial Detection, and Prevention in the Food Industry -- Introduction -- Bioprocessing and Biosensing -- Biosensing and Micro-Nano devices
- Nanotechnology