of HACCP Plan 7. Review of HACCP Plan 8. References 9. Photocopy of the recipe 1. Scope a) Hazards Biological: Bacteria: Bacillus Cereus (pork‚ potatoes‚ zucchini and capsicum)‚ Clostridium botulinum (olive oil)‚ Salmonella (zucchini and capsicum)‚ Shigella and Escherichia Coli O157:H7 (zucchini and capsicum) Virus: Hepatitis A (onion‚ red chilli‚ garlic cloves‚ green beans‚ coriander springs‚ Asian shallots and lime) Chemical:
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* Jamshoro college of Nursing jamshoro * GROUND RULES * Turn off your mobile. * If you have any problem or urgency you can leave class without any disturbance. * Questioning and answering are asked at the end of presentation. * Don ’t discuses during presentation each other. * ten minutes for Q&A * objective At the end of presentation learner will be able * Introduction of control of microbial growth * Define term related to control of microbial growth
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Chapter 1 1. The scientist usually considered the first to see microorganisms‚ which he called "animalcules"‚ was A) Redi B) van Leeuwenhoek C) Pasteur D) Tyndall 2. The idea of Spontaneous Generation postulated that A) organisms could evolve into the next generation of organisms B) organisms could spontaneously combust C) organisms could spontaneously arise from other living organisms D) living organisms could spontaneously arise from non-living material 3. The work of Tyndall
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Anti-bacterial property of Duhat (Syzgium Cumini) Bark extract John Francis M. Vicera January‚ 2012 Ms. Santiago Abstract Humans especially for those who live in dirty community are prone to get disease such as cholera‚ diarrhea‚ fever and many more because there is an unseen specimen called bacteria. Bacteria such as e-coli and staphylococcus are the most common bacteria that can cause illness to mankind. According to the World Health Organization (WHO) 3 out of 10 people are infected by bacteria
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antibiotic‚ antiseptic‚ bactericidal‚ etc. Specific organisms are identified as being of particular interest‚ especially those standard organisms that form part of the B.P. challenge test. These include Candida albicans‚ Pseudomonas aeruginosa‚ Escherichia coli‚ Aspergillus niger and Staphylococcus aureus. A cross-section of plants mentioned in the literature as being specifically targeted at these organisms are considered. The paper concludes with Appendices of plant materials that have mention in
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It can restrict the growth of Listeria bacteria and Escherichia coli in food products thereby can potentiate their shelf life. In one of the studies‚ the effect of cinnamon was studied against numerous organisms such as fungus like Aspergillus flavus‚ yeast species such as Candida lipolytica‚ Mucor plumbeus
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the Moderate Halophile Chromohalobacter salexigens DSM3043 can be met not only by NaCl but by other ions. Applied and Environmental Microbiology 2003‚ 69(10): 6334-6336 8. Sukharev SI‚ Blount P‚ Martinac B‚ Kung C: Mechanosensitive channels of Escherichia coli: the MscL gene‚ protein‚ and activities. Annual Review of Physiology 1997‚ 59: 633-657.
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Introduction Identification and classification of bacteria is important to make easier manipulation on the bacteria for various purposes such as for medical‚ research‚ developmental‚ and biotechnicalfieldsThe cell wall is the basis for classification of bacteria according to the Gram stain. Accordingto the chemical make up of bacterial cell wall‚ a staining procedure‚ Gram stain‚ helps usclassify bacteria into two subgroups‚ The cell wall can stain either positive or negative‚depending on its chemistry
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------------------------------------------------- ------------------------------------------------- EVALUATION OF EFFECTIVITY OF SOAPS AND DETEGENTS AGAINST BACTERIA BACTARIUM EVALUATION
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Food ©2007 Global Science Books Food Preservation – A Biopreservative Approach Iraj Rasooli Department of Biology‚ Shahed University‚ Opposite Imam Khomeini’s Shrine‚ Tehran-Qom Express Way‚ Tehran‚ Iran Correspondence: * rasooli@shahed.ac.ir ABSTRACT Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. Antimicrobial properties of essential oils (EOs) reveal that Gram-positive bacteria are more vulnerable than Gram-negative bacteria. A number of EO
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