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- W2784102407 endingPage "84" @default.
- W2784102407 startingPage "49" @default.
- W2784102407 abstract "Abstract Most foods constitute a rich source of nutrients for microbial development. Besides microorganisms, metabolic compounds, such as enzymes leads to contamination, spoilage, and degradation. Antimicrobials has been widely used to combat spoilage and pathogenic microorganism in several areas that involve human and animal health, including the food chain. Usually, problems in the supply and processing chain could change the environmental conditions of food and promote the growth of these microbial agents. Besides the food changes, some microbial agents can produce toxins and cause several illness to consumers. Several techniques are used in the food industry to detect the food-microbial contamination. Moreover, new methodologies are being developed to prevent and control these contaminants and their resistance to antimicrobials. This chapter will discuss the biochemistry, nutritional and sensorial effects caused by the microbial contamination of beverages, dairy, meat and egg products, fruits and vegetables, canned foods, and others. In addition, we will discuss the current and the future technologies used to prevent, detect, and control the food contamination and degradation." @default.
- W2784102407 created "2018-01-26" @default.
- W2784102407 creator A5015995116 @default.
- W2784102407 creator A5026600731 @default.
- W2784102407 creator A5030838584 @default.
- W2784102407 creator A5044828380 @default.
- W2784102407 creator A5066483868 @default.
- W2784102407 creator A5090056667 @default.
- W2784102407 date "2018-01-01" @default.
- W2784102407 modified "2023-09-26" @default.
- W2784102407 title "Microbiological Contamination in Foods and Beverages: Consequences and Alternatives in the Era of Microbial Resistance" @default.
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