Absract The aim of the prac was to identify and isolate Staphylococcus aureus and Eschericia coli in milk and salmonella in poultry.It was to investigate bacteriological quality of milk and poultry. Salmonella is areprobably the most important cause of food borne illness globally.Staphylocooccus aureus all cause food borne diseases if consumed in a contaminated milk. For milk a spread plate method was used and for poultry a streak method was applied using different Medias. All food contain a certain
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are destroyed by heating at 100 degrees C. However‚ some bacteria and bacterial spores are resistant to such temperatures and higher temperatures are required to destroy them. The main methods of heat treatment are: 1) Sterilization. 2) Pasteurization. 3) Canning and bottling. STERILIZATION Nicolas Appert‚ discovered that if food was heated in a sealed container at a high temperature‚ it would remain edible and free from decay for some time‚ unless the
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The Industrial Revolution was a time of great advancements marked by social and technological achievements that forever changed the fabric of time. Beginning in the 18th century to the mid-19th century societies experienced drastic changes that had a lasting impact on their lives both positive and negative. Technological advancements like the development of transport using the steam engine or the creation of the Bessemer Method which made steel out of iron are without a doubt major contributors to
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When it comes to dairy‚ there are no good answers that apply across the board. Estimates show that 3/4 of people are intolerant to dairy. If you have any digestive discomfort‚ or if you’ve been diagnosed with any other food sensitivities‚ like celiac disease‚ it might be a good idea to cut out all dairy in order to heal your digestive system. Having a functioning digestive system is one of the most crucial aspects of health‚ as your digestion takes the nutrients from your food and turns it into fuel
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Louis Pasteur has always been famous in the medical field. A medical practitioner isn’t considered one without knowing who he is and what his contributions were. He was traditionally called as the progenitor of modern immunology‚ which with his discoveries paved a way for many experiments which helped the world in many ways. But who is this Louis Pasteur really? What influenced him into being a scientist? What are those wonders created by him? French chemist and microbiologist Louis Pasteur was
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Throughout his life‚ Louis Pasteur became a world-famous scientist known for his astute role in the pasteurization process and its new discoveries. Not only excelling in fermentation and other bacteria‚ Pasteur helped contribute to saving France’s silk production when he discovered Flacherie‚ the disease plaguing the silkworms in the nation. Striving from his previous discoveries‚ Pasteur’s most successful proposition was when he introduced advancements to The Germ Theory‚ which gave an explanation
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TECHNOLOGY USED IN FOOD PRODUCTION The efforts by Various Agencies to Diversity Food Production ULAM Ulam or vegetable salad consists of fresh leaves ‚ fruits ‚ and other plant parts which are eaten raw . Examples of ulam include : pegaga ( Centella asiatica ) [pic] shoots of papaya [pic] kacang botol [pic] petai ( Parkia speciosa ) [pic] kemangi ( Ocimum sanctum ) [pic] Ulam is rich in mineral ions ‚ vitamins and fibre . some of these plants are used in the preparation of herbal medicines
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Introduction Food science is a field embodying the application of modern science and engineering to the production‚ processing‚ diversification‚ preservation and utilization of food. Food is very essential to man’s survival and great attention should be paid to food production‚ distribution‚ wholesomeness and preservation. To ensure that food is clean and safe for human consumption and having keeping quality‚ food scientists are responsible in seeing that the crop harvested‚ the fish caught‚ that
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50‚000 litres is contributed by Coimbatore. SAILO is the milk storage tank named after the material. SAILO is an insulated silver alloy packed on both sides of a cylindrical thermocole to maintain temperature. In this vessel Pasteurization is carried out. Pasteurization is the process of bacterial saturation. Steam from a boiler is sent over the tank‚ heating the milk to 87°C and immediately cooled. This sudden loss of heat saturates and weakens the
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I. Introduction A quality manual should outline the structure of the food safety and quality management system for a food production or processing organization. It will also provide a central point to identify all the associated procedures‚ policies and forms. The manual should be made available to all relevant staff either electronically as a read-only file or in paper form integrate fully with the HACCP food safety plan and associated documentation define how the organizational structure and
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