Publisher's Synopsis
Food contamination has been increasing in the last few decades as a result of industrialization. The application of microorganisms in the bio-removal of contaminants has been documented as a favorable decontamination approach due to being environmentally friendly, reasonably simple, and economically feasible. Probiotics and potential probiotics have been proposed and applied as beneficial microorganisms for food decontamination. The focus of this book is to look into the most recent advances related to the decontamination of toxins in foodstuffs using different strains of probiotics and potential probiotics. The authors have provided many insights into the development of food detoxifications and addressed certain critical challenges in the application of such strategies. The contents of this book will be of value to different food and beverage industries in their efforts to eliminate the contaminants in foodstuffs.
