Vol. 8, Issue 3 (2020)
A review on microbial contamination of Cereal grains
Author(s): AP Khapre, HW Deshpande and SD Katke
Abstract: Cereal grains are the most important staple foods for mankind worldwide. The constantly increasing annual production and yield is matched by demand for cereals, which is expected to increase drastically along with the global population growth. A critical food safety and quality issue is to minimize the microbiological contamination of grains as it affects cereals both quantitatively and qualitatively. Microorganisms present in cereals can affect the safety, quality, and functional properties of grains. Therefore, it is essential to reduce cereal grain contamination to the minimum to ensure safety both for human and animal consumption. Current production of cereals relies heavily on pesticides input; however, numerous harmful effects on human health and on the environment highlight the need for more sustainable pest management and agricultural methods.
DOI: 10.22271/chemi.2020.v8.i3y.9474
Pages: 1829-1832 | 839 Views 366 Downloads
download (5346KB)
How to cite this article:
AP Khapre, HW Deshpande, SD Katke. A review on microbial contamination of Cereal grains. Int J Chem Stud 2020;8(3):1829-1832. DOI: 10.22271/chemi.2020.v8.i3y.9474
