Food Technology and HACCP Food preservation method: THE CANNING PROCESS Federica Brazzoduro - 301307 TABLE OF CONTENTS 1. HISTORY OF CANNED FOOD p.3 2. CANNED FOOD p.4 2.1. Which food do we can? p.4 2.2. Why do we can food? p.4 2.3. What makes food canning so safe? p.4 2.4. What makes it last longer? p.5 3. THE CANNING PROCESS p.5 3. a) Harvesting p.5 3. b) Washing p.6 3. c) Sorting/Grading p.6 3. d) Preparation
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Chapter 22: Oral and Gastrointestinal Diseases Question Type: Multiple Choice 1) Feces are composed about 50% by weight and volume of bacteria. Most of these are species of ________. a) Salmonella b) Escherichia c) Bacteroides d) Streptococcus Answer: c Difficulty: Medium Learning Objective 1: LO 22.1 Review the anatomy of the digestive tract as it pertains to microbial defenses. Section Reference 1: Section 22.1 Components of the Digestive system 2) Streptococcus form ________ ‚ polysaccharides
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Momordica charantia L. Extract as a Prophylactic Medicine for Gram-Negative Bacteria Escherichia coli Proponents: John Rovic P. Ngo Lester T. Almarez Trisha Mae N. Reyes August 2013 In Partial Fullfillment of the Requirements in Research II-B Momordica charantia L. Extract as a Prophylactic Medicine for Gram-Negative Bacteria Escherichia coli A Science Research Project Presented to The Faculty of Science and Technology Mr.June Hayden Sinson Research Adviser
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Pak. J. Bot.‚ 44(1): 169-176‚ 2012. OPTIMIZATION OF DILUTE ACID PRETREATMENT USING RESPONSE SURFACE METHODOLOGY FOR BIOETHANOL PRODUCTION FROM CELLULOSIC BIOMASS OF RICE POLISH ZAHID ANWAR1‚ MUHAMMAD GULFRAZ1‚ MUHAMMAD IMRAN1‚ M. JAVAID ASAD1‚ AFTAB IQBAL SHAFI1‚ PERVEZ ANWAR1 AND RAHMATULLAH QURESHI2‚* 2 1 Department of Biochemistry‚ Pir Mehr Ali Shah Arid Agriculture University‚ Rawalpindi Department of Botany‚ Pir Mehr Ali Shah Arid Agriculture University Rawalpindi‚ Pakistan. Abstract
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une passion brûlante pour quelque chose.» Steve Jobs INTRODUCTION Apple‚ multinationale mondialement connue‚ géant sur le marché de la technologie‚ a su se différencier sur un marché toujours plus innovant et mouvant. Malgré des passages difficiles‚ la marque à la pomme a su aujourd’hui remonter la pente et affiche désormais des résultats records. Mais tout ceci n’aurait pu être réalisé sans un recentrage de la marque sur ce qui a fait son succès : le design et la simplicité‚ mais également
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Propriétés thermiques des matériaux polymères 1-Résumé La température de transition vitreuse (Tg) est probablement la propriété thermique la plus importante des polymères. Elle permet de déterminer la plage de température d’utilisation d’un polymère. On constate en effet‚ une diminution importante du module d’élasticité aux environ de la Tg. La Tg est influencé par plusieurs facteurs. Une faible masse moléculaire‚ des chaînes de polymères plus rigide‚ la présence de gros groupement latéraux
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The effect of environmental factors such as temperature‚ osmotic pressure‚ oxygen concentration and pH on microbial growth and survival Abstract: Microbial growth can be affected by different environmental factors such as temperature‚ osmotic pressure‚ oxygen concentration and pH. Six experiments were carried out in this report testing for microbial growth against different environmental factors. Good aseptic techniques were used to prevent contamination‚ resulting in a uniform set of results
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Introduction In this experiment‚ the growth of four cultures‚ which are Escherichia coli‚ Staphylococcus aureus‚ Saccharomyces cerevisiae (yeast) and Penicillum (mold) were examined under a range of acidic to alkaline environments to determine the pH requirements of the four species. By conducting this methodology‚ the range of acceptable pH limits‚ including the optimum pH for each organism‚ can be determined. The range of pH over which an organism grows is defined by three cardinal points: the minimum
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THE EFFECT OF PEST INFESTATION IN THE HOSPITALITY INDUSTRY ASSESSMENT OF THE EFFECTS IF PEST INFESTATION IN THE HOSPITALITY INDUSTRY There are so many ways that pest infestation can have negative impact in the hospitality establishment which ranges from profit losses to lower employee morale‚ legal actions in form of fines‚ sanctions‚ closure of the hospitality premises‚ health risk etc. pest infestation not only destroy the hospitality reputation but can also cause physical damage to the
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meningitis M - mycoplasma or meningeal pneumonia An - Adenovirus Private Room or cohort Mask 1 CONTACT PRECAUTION MRS.WEE M - multidrug resistant organism R - respiratory infection S - skin infections * W - wound infxn E - enteric infxn - clostridium difficile E - eye infxn - conjunctivitis SKIN INFECTIONS VCHIPS V - varicella zoster C - cutaneous diphtheria H - herpez simplex I - impetigo P - pediculosis S - scabies 1. Air/Pulmonary Embolism (S&S: chest pain‚ difficulty breathing‚ tachycardia‚ pale/cyanotic
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