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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 of the following set of quantum number is not valid: (1) n=1, l=2 (2) 3=2, m=1 (3) m=3,l=0 (4) 3=4,l=2
properties and effects
The relevant group I elements are sodium and potassium, but all candidates should know the trend in reactivity, observations during reactions, trends in solubility and thermal stab
How to determine the mass of substance electrogravimetricaly?
in which state carbon exist
classification of organic chemistry
write a short note on colour and constitution
A solution is prepared with 3.85g of a non-ionic unknown compound in 100.0g cyclohexane. The solution had a freezing point of 4.18 degrees Celsius. What is the molar mass of the un
Ingrain dyes (developed dyes) - Ingrain dyes are those that are synthesised straight on the fabric. Instances of this type of dyes are azo dyes. In this the fabric is wrapped up
Theories of origin of petroleum : Theories should describe the following characteristics related with petroleum, Its association along with brine or sodium chloride solution. T
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