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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.
why exception is seen in lanthanoids
Q. What are natural or synthetic food colours? Food in raw state has a natural colour, which is associated with the characteristics of that food. In the processing, preservatio
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how alkenes oxidise with potassium
Mining of petroleum and Petroleum refining (1) Mining of petroleum: Petroleum deposits takes place at varying depth at different places ranging from 500 to 15000 feet. This is
Use the VSEPR model to predict approximate molecular geometries and electron-domain for the following species. (a) XeF 2 , (b) NH3Cl + , (c) BrO2 -
Q. Explain Emulsion stability? The stability of an emulsion is determined by the viscosity of the continuous phase, presence of an emulsifier, the concentration of the emulsifi
why lanthanide series is called lanthanide?
how to calculate the Fluoride ion concentration by ion meter?
Why phenol does not react with sodium carbonate & sodium bicarbonate? Reason: This is because Phenol is less acidic than H 2 CO 3 and hence the reaction doesnt takes place.
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