Abstract
Contamination and degradation of food products by microorganisms are a major problem for the food industry, with serious damage to economic circulation and public health worldwide. Therefore, the objective of this chapter is to clarify how the contamination of microorganisms occurs, the main damage to food, production of toxic substances, economic losses, and new food preservation technologies, with a focus on developing a sustainable and safe food industry. Most foods contain structural ingredients, such as a high concentration of carbohydrates, perfect conditions for an outbreak of microbial infection. The microorganisms that grow in food alter their chemical composition, appearance, taste, texture, and characteristics such as color, shape, and aroma. In addition, some fungi produce mycotoxins that are highly toxic. Finally, contaminated food undergoes degradation and putrefaction, causing irreparable losses to producers. Thus, we address new technologies that may be the key to increasing the shelf life of food and reducing the rate of contamination. In conclusion, microorganisms are a persistent problem and difficult to eliminate, especially considering the possibilities of artificial selection. However, emerging technologies can help preserve food for longer, without increasing the risk of artificial selection of the microorganism or even causing changes in food.
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The authors would like to thank the Federal University of Pará (UFPA), for the space for research and professional development. We are also grateful for the collaboration of the research group LABEX (extraction laboratory), which was committed to the development of the writing of this chapter.
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Barbosa, J.R. et al. (2021). Microbial Degradation of Food Products. In: Inamuddin, .., Ahamed, M.I., Prasad, R. (eds) Recent Advances in Microbial Degradation. Environmental and Microbial Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-16-0518-5_6
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