used in Guatemala for the treatment of gastrointestinal disorders. 1. Screening of 84 plants against enterobacteria.” J. Ethnopharmacol. 1990; 30(1): 55-73. Garcia‚ S.‚ et al‚ “Inhibition of growth‚ enterotoxin production‚ and spore formation of Clostridium perfringens by extracts of medicinal plants.” J. Food Prot. 2002; 65(10): 1667-9. Tona‚ L.‚ et al. “Antiamoebic and phytochemical screening of some Congolese medicinal plants.” J. Ethnopharmacol. 1998; 61(1): 57-65. Nundkumar‚ N.‚ et al. “Studies
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Module 1 Food Microbiology Sanitation and Safety WHAT IS Food Sanitation? Food sanitation is more than just Cleanliness. It includes protecting food in the ff. • Contamination • Harmful bacteria • Poisons • Foreign bodies The primary tenet of food service sanitation Is absolute cleanliness. Definition of terms commonly used Acidity = measured on a pH scale from 0 to 14.0 Additive = a chemical added to food Bacterium = a single-celled organism Contamination = unintended presence
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Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables Table of Contents 1. What are Minimally Processed Fruits and Vegetables? 2 2. Aspects of Minimally Processed Fruit & Vegetables that Affect Quality 3 2.1. Colour and Texture 3 2.2. Respiration and pH 4 2.3. Microbiology 5 2.4. Nutritional Content 6 3. Modified Atmosphere Packaging – What is it? 6 3.1. Advantages and Disadvantages 7 3.2. Microbial Safety of MAP 7
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CHEMISTRY IN THE KITCHEN Presented by: Jose Martin Jaca Jerizza Nina Vidal Krysha Jade Pepito Mae Karen Apas Jose Romano Jr. Feb Daphne Kay Ornopia Ma. Trisha Tiffany Uy Chemistry in the Kitchen 1. Growing Food 1.1 Chemicals Needed for Life 1.2 Fertilizers and their Problems 1.3 pH of Soil 1.4 Hunger Problems 2. Cooking 2.1 Physical and Chemical Change 2.2 Effects of Cooking 3. What is Cooking?: Methods of Cooking 3.1 Baking: Chocolate Chip Cookies 3.2 Frying: French Fries
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References: Bryce‚ E. (2009). Hospital infection control strategies for methicillin-resistant staphylococcus aureus and clostridium difficile reducing nosocomial infections in the Urology Ward of Texas Medical Institute‚ Texas. Tropical Medicine & International Health‚ 13(10)‚ 1297-1302.
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Theories: unifying explanations of the natural world Proximate questions: deal with mechanisms. Don’t always need evolutionary explanations Ultimate questions: concerned with evolutionary origins and functions Induction: inference of general law from observations Hypothesis: possible explanation for observation Carolus Linnaeus: binomial nomenclature Nomenclature: system of rules for naming things Taxonomy: naming and classifying organisms Systematics: theory and practice of classifying organisms
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Makati Medical Center College of Nursing DRUG STUDY Patient’s Name: M.D.C. Age: 42 y/o Medical Diagnosis: Leptospirosis Attending Physician/s: M.T Allergies: none Allergic Responses: none Prepared by: Shiela Guiquing |DRUG NAME |MECHANISM OF ACTION |RATIONALE FOR THIS PATIENT |ADVERSE DRUG EFFECT |NURSING IMPLICATIONS | |
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cooked and food has not reached a high enough temperature to kill off bacteria then it can cause the bacteria to rapidly grow and cause sickness to a person. The types of food poisoning are; salmonella‚ E. coli‚ norovirus‚ campylobacter‚ listeria‚ clostridium perfringens. These are also linked with viruses too. Also most sexual transmitted diseases are a bacterial infection i.e. syphilis‚ gonorrhea. Also Lyme disease‚ this is spread by the bite of a deer ticks most common around wooded‚ rural areas.
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Epidemiological surveillance is the discipline of continuously gathering‚ analysing‚ and interpreting data about diseases‚ and disseminating conclusions of the analyses to relevant organisations. As such‚ it is a key element in epidemiology. This term may be used in two ways. In broader sense‚ surveillance has been equated with the routine health information system which gives idea about the total health situation. in narrower sense‚ it is used to refer to specific information system pertaining
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There are several methods in preserving fish. Fish preservation involves Chilling and Freezing‚ Salting‚ Fermentation‚ Drying and Dehydration‚ Smoking‚ Pickling and Spicing‚ and Canning There are several methods in preserving fish. Fish preservation involves Chilling and Freezing‚ Salting‚ Fermentation‚ Drying and Dehydration‚ Smoking‚ Pickling and Spicing‚ and Canning. There is one thing first to consider‚ make sure that the fish that is going to be preserve is new and still fresh. The
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