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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. What is paired comparison test? In paired comparison test, the assessor is presented with two products and asked to indicate whether there is a preference between them.
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Determine the density of cesium chloride which crystallises in bcc type structure with the edge length 412.1 pm.The atomic masses of Cs & Cl are 133 & 35.5 respectively. Solution
role of chemistry in our daily life
compare your partition coefficient of acetic acid with the literature and calculate percentage error
properties and effects
CALCIUM CARBONATE TEST METHOD
What is the name of this reaction cycle? Which oxidation product is released from the cycle? What are the decreased products? The reduced products A and B are reoxidiz
explain the bonding and structure in transition metal carbonyls
What are uses of benzaldehyde
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