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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
In hospitals where many tuberculosis patients are treated the population of the tuberculosis mycobacteria may be constituted of multiresistant (to antibiotics) strains. How does th
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Some biologists prefer to categorize brown, red, and some green algae as plants rather than protists. What characteristics of these algae support like classification? Brown and
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