04247nam a22005055i 4500001001800000003000900018005001700027007001500044008004100059020001800100024003500118050001200153072001700165072002300182072001600205245019800221250001800419264007500437300006600512336002600578337002600604338003600630347002400666505136000690520098502050650002703035650002403062650001803086650002003104650001503124650001703139650002303156650001803179650002003197700007603217700008003293700007903373700007503452710003403527773002603561776003603587776003603623776003603659856004603695978-3-031-51417-3DE-He21320251030111453.0cr nn 008mamaa240229s2024    sz |    s    |||| 0|eng d  a97830315141737 a10.1007/978-3-031-51417-32doi 4aTP373.5 7aTDCT2bicssc 7aTEC0120302bisacsh 7aTDCT2thema10aMicrobial Biotechnology in the Food Industryh[electronic resource] :bAdvances, Challenges, and Potential Solutions /cedited by Faizan Ahmad, Zahra H. Mohammad, Salam A. Ibrahim, Sadaf Zaidi.  a1st ed. 2024. 1aCham :bSpringer International Publishing :bImprint: Springer,c2024.  aXVII, 496 p. 61 illus., 60 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aBiotechnology approaches for food security, risks, and solution -- An Overview., Microbial contamination in the food processing environment -- Use of Microbe-Free Contact Surfaces to Control Food Spoilage: A Step Towards New Food Technologies -- Application of Nanoparticles to Enhance the Microbial Quality and Shelf Life of Food Products -- Biotechnology and Its Position in the Mitigation of Microbial Problems in the Food Industry -- Food Laws and Regulations Related to Food Security -- Roles of Biotechnology in Environmental Monitoring in the Food Industry -- Biofilms on Food Contact Surfaces: Current Interventions and Emerging Technologies -- Microbial Biofilms and the Role of Biotechnology as a Solution -- Probiotics and Delivery System -- Use of Bioprocesses and Biosystems for Environmental Protection, Microbial Detection, and Prevention in the Food Industry  -- Application of Microbial Enzymes in the Food Industry -- Impact of WaterContamination on Food Safety and Related Health Risks -- Challenges in Environmental Biotechnology -- Food Contact Surfaces, Risk of Contamination, and Solution -- Film-Based Packaging for Food Safety and Preservation: Issues and Perspectives -- Potential Use of Biotechnological Tools to Eradicate Microbial Biofilms -- The Role of Air and Aerosols in Contaminating Food Products During Food Processing.  aBiotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields. Biotechnology in the food industry provides solutions to microbial issues as well as broader environmental issues, making it key to the safe and environmentally conscious production of all food types. Microbial Biotechnology in the Food Industry focuses on the major microbial issues facing the food industry and solutions using novel biotechnology techniques. The text promotes an understanding of basic and advanced microbiological issues in food production including food products, food contact surfaces, food operation floor and air and a wide range of issues related specific solutions using biotechnology. This text provides researchers and those in the food industry with a full overview of current innovative solutions to the major microbial issues in the food industry utilizing biotechnology. 0aFoodxSafety measures. 0aFoodxMicrobiology. 0aFood science. 0aFoodxAnalysis. 0aChemistry.14aFood Safety.24aFood Microbiology.24aFood Science.24aFood Chemistry.1 aAhmad, Faizan.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt1 aMohammad, Zahra H.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt1 aIbrahim, Salam A.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt1 aZaidi, Sadaf.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt2 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303151416608iPrinted edition:z978303151418008iPrinted edition:z978303151419740uhttps://doi.org/10.1007/978-3-031-51417-3