Microbiology of Food Quality

Abstract

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. Circular economy approach to food technology. Focus on green and innovative methods for food production. Investigates the handling of food production, food chain, deliveries and quality during a pandemic. © 2022 Walter de Gruyter GmbH, Berlin/Boston. All rights reserved.