Microbial Biotechnology in the Food Industry: Advances, Challenges, and Potential Solutions

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
		Biosensor
		Bioanalyses System
	Use of Bioprocesses and Biosystems
		Environmental Protection
			Identification of Pesticides
			Identification of Toxins
			Identification of Pathogens
			Others
		Microbial Detection
			Conventional Method
			Rapid Method
			Spectroscopic Methods
		Prevention in Food Industries
			Nano-material Based Sensors in Food Analysis
			Detection of Allergen
			Identification of Pathogens
			Detection of Adulterant
	Future Prospective and Conclusions
	References
Chapter 12: Application of Biotechnology in the Food Industry
	Introduction
	Biotechnology in Food Industries
		Biotechnology for Better Yield
		Improvement in the Nutritional Value of Foods
		Biotechnology in Fermentation
		Biotechnology for Increasing the Shelf Life of Food
		Enhancement in Organoleptic Properties of Food
		Biotechnology in Food Safety
	Oligosaccharides
	Enzymes in Food Processing
	Fungi in Processed Food
		Fungi: An Alternative to SCP
			Application in Fermentation-Based Food Industries
			Cheese and Bakery Products
			Other Food Products
	Fungi in a Regulated Diet
		Fruiting Body Utilization
	Biotechnological Applications of Yeast in Food Industries
		Baker’s Yeast
		Yeasts Used as Probiotics
		Constituent of Yeast Cell Wall as the Ingredient of Functional Food
		Nutraceutical Production from Yeast
		Yeast in Biotransformation to Produce High-value Nutraceuticals
	Applications of Lipase in Food Industries
		Lipase in the Dairy Industry
		Lipase in the Bakery Industries
		Meat and Fish Processing and Food Dressing
		Lipases in Tea Processing
		Lipase in Oil and Fat Processing
		Lipase as a Biosensor in the Food Industry
		Dietetics
		Miscellaneous
	Conclusion
	References
Chapter 13: Application of Microbial Enzymes in Food Industry
	Introduction
	Traditional Uses of Enzymes Derived from Microorganism
	Role of Enzyme Derived from Microorganism in Food Biotechnology
	Applications of Different Microbial Enzymes in the Food Industry
		Proteases
		Amylases
		Pectinases
		Cellulases
		Transglutaminases
		Lactase
	Application of Enzymes as Food Antioxidants
		Enzymes Applications Dairy Industry
		Enzymes Application in Meat Industries
		Application of Immobilized Enzymes in Food Industry
	Application Enzymes in Food Industry
	Role of Microbial Enzymes in Food Analysis
	Conclusion
	References
Chapter 14: Impact of Water Contamination on Food Safety and Related Health Risks
	Introduction
		Water as a Resource
	Role of Water in the Food Sector
		Water in Primary Food Production
		Water in Food Processing
		Water in Cleaning and Sanitation
		Water as a Food Ingredient
	Sources of Water Contamination
		Physical Contaminants
		Chemical Contaminants
		Biological Contaminants
	Health Hazards in Water
		Waterborne Diseases and Control Measures
		Challenges
	Water Treatment for Safety Concerns
	Strategies to Improve Water Quality in Food Sector
	Methodologies for Detection of Contaminants in Water
	Conclusion
	References
Chapter 15: Challenges in Environmental Biotechnology
	Introduction
		Composting
			Process of Composting
			Challenges in Composting
			Long Period of Composting
			Nutritive Value
			Detection of Pathogens
			Organic Pollutants and Disruptors
		Effluent Treatment
	Incineration
		Process of Incineration
	Landfill
		Challenges Faced during Landfill
	Bioremediation
	Phytoremediation
		Environmental Biotechnology for Contamination Dodging and Cleaner Production
		Advantages and Limitations of Phytoremediation
		Challenges in Phytoremediation
	Biosensors
	References
Chapter 16: Food Contact Surfaces, Risk of Contamination, and Solution
	Introduction
	Important Aspects Associated with Food Contact Surfaces Decontamination
		Prerequisite for Material Selection and Suitability
		Food Contact Material
		Role of Design and Construction to Minimize Food Contamination
	Traditional and Emerging Trends in Food Contact Surface Decontamination
	Validation of Contact Surface Cleanability and Disinfection as an Essential Component
	Conclusion
	References
Chapter 17: Film-Based Packaging for Food Safety and Preservation: Issues and Perspectives
	Introduction
	Edible Coating
	Classification of Edible Coating and Film
		Polysaccharide Based Coating
			Chitosan
			Aloe Vera
			Alginate
			Pectin
		Protein-Based Coating Material
			Whey Protein
			Soy Protein
			Gelatin Films
			Corn Zein Protein
		Lipid-Based Coating Material
			Waxes
			Resins
	Application of Edible Films in Food
	Safety Concerns of Edible Films
	Future Scope
	Conclusion
	References
Chapter 18: Potential Use of Biotechnological Tools to Eradicate Microbial Biofilms
	Introduction
	Biofilm Formation
		Reversible Attachment
		Irreversible Attachment or Colonization
		Biofilm Proliferation
		Biofilm Maturation
		Dispersal/Detachment
			Active Dispersal
			Passive Dispersal
	Components of Biofilms
		Microbial Cells
		Extra Cellular Polymeric Substances (EPS)
		Water Filled Structures
		Extracellular DNA (e DNA)
	Factors Affecting Biofilm Formation
	Sectors Affected by Microbial Biofilms
		Microbial Biofilms in Food Industry
		Microbial Biofilms in Medical Field
		Microbial Biofilms in Other Environment
	Tools to Combat Microbial Biofilm
		Mechanical Disruption
		Photodynamic Therapy (PDT)
		Photothermal Therapy (PTT)
		Microbial Enzymes
		Phages
		Antibiofilm agents (ABA)
			Natural Antibiofilm Agents
				Plant-Based Antibiofilm Agents
				Marine Natural Products
				Biosurfactants
				Antimicrobial Peptides
				Metabolite Molecule
			Synthetic Antibiofilm Agent
				Nanoparticles
				Inorganic Metal-Based Nanoparticles
				Organic Polymer Nanoparticles
				Lipid-Based Nanoparticles
	Conclusion
	References
Chapter 19: The Role of Air and Aerosols in Contaminating Food Products During Food Processing
	Introduction
	Source and Transmission of Airborne Microorganisms in the Food Industry Environment
	Identification and Detection Methods of Airborne Contamination in Food Processing Environments
	Current and Emerging Technology to Prevent, Control, and Inactivate Airborne Contamination in Food Processing
	Factors Affecting Levels of Airborne Microorganisms in Food Processing Environments
	Conclusion
	References
Index