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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 gamma radiation? The third kind of radiation is gamma radiation (g-radiation) which is high-energy electromagnetic radiation. Gamma radiation is typically emitted
The interatomic distances in H 2 and Cl 2 molecules are 74 and 198 pm respectively. The bond length of HCl is : (1) 272 pm (2) 1
synthesis what is it
FTIR instrumentation
Scale and sludge formation in boiler
What is T in the indicator Eriochrome Black-T used for the determination of hardness of water?
caco3
Q. What are the primary factors of influence solubility? Ans. Solubility is the extent to which a solute dissolves in a solvent. Solutions that have larger quantities of
Why is geometrical isomers not possible in tetrahedral complexes having two different types of unidentate ligands? Solution) Tetrahedral complexes do not show geometrical isomeri
HOW TO PREPARE PTLC
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