Home / Journals Journal of Food and Nutrition Sciences / Food Processing, Food Preservation and the Alarming Importance of Bio-Remediation
Food Processing, Food Preservation and the Alarming Importance of Bio-Remediation
Submission Deadline: Mar. 30, 2016

This special issue currently is open for paper submission and guest editor application.

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Lead Guest Editor
Ravi Teja Mandapaka
Senior Research Fellow, Clinical Divison, Department of Microbiology and Immunology, National Institute of Nutrition, ICMR, Department of Health Research, Ministry of Health and Family Welfare, Government of India, Hyderabad, India., Afghanistan
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Introduction
Food safety is nothing but utilizing various resources in order to ensure that all types of foods are properly started, prepared and preserved. Hence, they are safe for consumption. Internal auditing should be conducted on a repeated to make external auditing a smooth running process. The priority should lie in maximizing food sales, and giving away or selling foods past their prime involved risks that may undermine sales. Times have moved on towards reaching perfection with technology being updated almost every passing hour in the twenty four. This brings to a logical conclusion that there’re many great ways through which we can reduce the total food waste through innovation and research as it gives us a chance to take the best available quarantine measures in preventing spoilage and wastage of food. We should only target on producing food when necessary and it’s our duty to ensure ‘tis decrement of over production.

That said and done, Bioremediation also gains a huge importance. Producing food and generating efficient waste invariably and internally contaminate the environment. The present study discusses about the Food Safety issue, emphasizes the need of international food safety standards and their implementation in the food processing units to ensure the maximum safety and presses on the importance of effective waste management.
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