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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.
Q. Show the Properties of Matter? Each of the material the stuff around us is matter. A substance is matter which has a uniform and unchanging composition. For instance water
how can i calculate the bidding energy
ELECTROCHEMICAL CELLS Galvanic and electrolytic cells: The difference between potential of the two metals results in a potential difference (also called a electromotive fo
The molecular formula of chloride of a metal M is MCl3 The formula of its carbonate would be: (1) MCO 3 (2) M 2 (Co
History of periodic table
In early Greece, water was considered one of the four basic "elements" (earth, wind, and fire as the others) in the universe. With the discovery of more basic constituents, the ter
procedue of Ni in banaspati ghee
#bonding in KO2question..
What is mole concept?
ACTINIUM AND THE ACTINIDES Following actinium (group 3) are the 14 components of the actinide series (represented by the symbol An) combined with progressive filling of the 5
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