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Explain about the Commercial Sterility?
It is important to remember that bacterial destruction is a logarithmic function, complete destruction not probable to make food commercially sterile for extended shelf-life at room temperature. Hence, only 90 % destruction is aimed and this is called commercial sterility.
Thermal conditions that are needed to produce commercial sterility depend on:
1. Nature of the food
2. Storage conditions post processing
3. Heat resistance of target organism
4. Heat transfer characteristics of food, container and heating medium
5. Initial load or quantity of organisms present
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Blunt or Non-penetrating Injury When body is struck by a blunt object such as steering wheel or blows to chest with blunt object. External injury may appear minor but the
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how are the listed from largest group to smallest group
What is sporopollinin?
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