Monitoring and safeguarding microbiological quality and safety of drinks and foods is essential for health. Good manufacturing practices should be practiced during the whole production process, from raw materials to the end product, as well as in every phase between them. Microbial contamination can readily take place on every occasion where the process is disturbed for some reason. Efficient monitoring of the quality of the foodstuff at different steps of the process is important to avoid foodborne infections and even epidemics that may cause morbidity and mortality in large numbers of consumers within a short period of time.
|Title of host publication||Microbiology of Food Quality|
|Subtitle of host publication||Challenges in Food Production and Distribution During and After the Pandemics|
|Publisher||De Gruyter Oldenbourg|
|Number of pages||6|
|Publication status||Published - 2022|
|MoE publication type||A3 Part of a book or another research book|