INTRODUCTION The use of food additives is an emotional topic which continues to provoke consumer concern. Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colors and flavorings‚ and the Romans used saltpeter (potassium nitrate)‚ spices and colors for preservation and to improve the appearance of foods. Cooks
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Abstract In food industry such as the production of cheese‚ bacteria takes a significant role on the wide variety of cheese. Lactic acid bacteria(LAB)‚ a bacteria that can be found in the production of cheese‚ its stress gene was investigated in the experiment by using various biochemical and genetic techniques to identify and extract. The characterisation of the strain illustrates how identification of strains differ using different methods‚ such as gram stain and 16s rRNA screening. After
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polymicrobial‚ involves non-group A beta-hemolytic streptococcal infection plus anaerobes and/or facultative anaerobes. It is frequently a postoperative‚ often abdominal infection with gas-forming organisms: anaerobic Bacteroides‚ Peptococcus and Clostridium; and facultative anaerobic bacteria such as alpha-hemolytic Streptococcus‚ Escherichia coli‚ Enterobacter‚ Klebsiella or Proteus species. Type B‚ monomicrobial group A beta-hemolytic streptococcal infection‚ is seen occasionally in conjunction
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why is that is the more time bacteria spend in temperature danger zone‚ the greater chance they have to grow to unsafe levels. Oxygen Almost all he foodborne pathogens are aerobic‚ that is requiring oxygen to grow. Some of the pathogens‚ such as clostridium botulinum‚ the source of botulism‚ are anaerobic and do not require oxygen to grow. Moisture= water is essential for the growth of foodborne pathogens‚ water activity is a measure of the water available for use and is measured and is measured on
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aging process. Yet this poison of perfection has a sinister history. The neurotoxins produced by the Clostridia species are among the most potent toxins known. Botulinum toxin‚ BoNT‚ is a poisonous substance produced within living cells by Clostridium Botulinum bacteria. Botulism poisoning
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of these are harmless whilst others can be serious to patients that are in hospital (Resources‚ 2008). The pathogens which are of most concern include; Methicillin Resistant Staphylococcus Aureus (MRSA)‚ Vancomycin Resistant Enterococcus (VRE)‚ Clostridium Difficile and Influenza Virus (Resources‚ 2008). Health Protection Agency (2010) stated that HCAIs are more than likely to travel from one person to another through skin to skin contamination for example‚ touching a patient’s hand and then
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Pets as carriers of soil inhabitant microbes into our homes GIZELL VASQUEZ Biology department‚ Pathogenic microbiology‚ Crosby Jones‚ Angelo State University‚ San Angelo‚ TX 76909 There are approximately 78.2 million owned dogs in the United States (1)‚ and according to the United States government the current population of the nation is 308.7 million. The portion of dogs to humans is 4:1. These statistics are of importance because these pets physiologically observed their environment by smell
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INFECTION CONTROL Pathogen- Infectious agent Colonization- If microorganism is present or invades host‚ grows and/or multiplies but does not cause infection. Communicable disease- if infectious disease can be transmitted from one person to another. -Symptomatic-if pathogens multiply and cause clinical signs/symptoms. -Asymptomatic- if no s/s are present *CHAIN OF INFECTION: 1. An infectious agent or pathogen 2. A reservoir or source for pathogen growth 3. A portal of exit from the
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Psidium guajava L‚ belonging to the Myrtacea family‚ has been reported to have anti-diarrheal‚ hepatoprotective‚ hypoglycemic‚ lipid lowering‚ antibacterial and antioxidant activities. It contains important phytoconstituents such as tannins‚ triterpenes‚ flavonoid:quercetin‚ pentacyclic triterpenoid:guajanoic acid‚ saponins‚ carotenoids‚ lectins‚ leucocyanidin‚ ellagic acid‚ amritoside‚ beta-sitosterol‚ uvaol‚ oleanolic acid and ursolic acid. In view of the immense medicinal importance of the plant
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2.1 Sanitation Methods There are Four Methods that conducted on the laboratories in order to detect the presence of microorganisms. There are Rodac Method‚ Swab Method‚ Rinse Method‚ and lastly Open Dish Method and it will be discussed in detail below. 2.1.1 Rodac Method The purpose of this Standard Operating Procedure is to describe a program that will adequately measure the efficacy of disinfection of Rooms and equipment in each laboratory‚ RODAC plates can detect the presence or absence of
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