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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.
Application of mesomeric effect (A) Low reactivity of vinyl halides and aryl, (B) The acidic behavior of carboxylic acids, (C) Basic character comparison of aniline and e
Explain in brief hubles test for any test splution
How many gaseous elements are there in the s block of modern periodic table? What are they??
oxidation state of p-block elements?
How can we control the product yield of the Benkeser reaction?
catalyst used in polymerization
Q. Determine the acid insoluble ash in the sample of flour? After undertaking this activity, you will be able to: • assess the mineral content in the given sample of flour,
Why do the hydrides of O and F in group 16 and 17 respectively show abnormally high melting points and boiling points as compared to other hydrides in their respective groups? Expl
Ask question #Minimureaction with Nam 100 words accepted#
Highest covalent character is found in: (a1 CaF 2 (2) CaCl 2 (3) CaBr 2 (4)
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