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Microbiological changes
Microbes have the ability to multiply at high rates when favourable conditions are present. Prior to harvest, fruits and vegetables have generally good defense mechanisms against microbial attacks, however, after separation from the plant they can easily succumb to microbial proliferation. Similarly, meat upon slaughter is unable to resist rapidly growing microbes. Microbial growth in foods results in food spoilage with the development of undesirable sensory characteristics and in certain cases the food may become unsafe for consumption. The pathogenicity of certain microorganisms is a major safety concern in processing and handling of foods upon ingestion. Microorganisms such as Salmonella species and Escherichia coli strains cause infection while others such as Aspergillus flavus, Clostridium botulinum and Staphylococcus aureus produce chemicals in foods that are toxic to humans. From our discussion above it is imperative that we develop mechanisms to determine, monitor and evaluate the shelf life of food products. How is this task done? Let's find out.
which element has the highest oxidation state and why?
lithium and beryllium markedly differ from other members of their respective groups.
Q. What is Pairing energy explain? Pairing energy, P, depends mainly on the electronic distribution of the central metal ion and its value can be obtained from the atomic spect
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An adiabatic air compressor is to be powered by a direct-coupled adiabatic steam turbine that is also driving a generator. Steam enters the turbine at 12.5 MPa and 500oC at a rate
The complete explanation
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