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Vibrio cholerae Food Poisoning – Cholera toxin (CT)

Vibrio cholerae Food Poisoning - Cholera toxin (CT)

What is Vibrio cholerae Food Poisoning? Vibrio cholerae food poisoning, caused by the bacterium Vibrio cholerae, is a serious diarrheal illness resulting in watery diarrhea and severe dehydration. Here’s what you need to know about Vibrio cholerae food poisoning: Vibrio cholerae food poisoning remains a significant public health issue, particularly in regions with limited resources … Read more

Heat Treatment for Food Preservation

Heat Treatment for Food Preservation

Heat Treatment as a Food Preservation What is the Role of heat treatment in food preservation? Heat treatment plays a vital role in food preservation by offering various benefits that help ensure food safety, extend shelf life, and improve the overall quality of food products. The following points highlight the key roles of heat treatment … Read more

Single Cell Protein (SCP) – Definition, Sources, Production, Uses

Single Cell Protein (SCP) – Definition, Sources, Production, Uses

What is Single Cell Protein(SCP)? Definition of Single Cell Protein(SCP) Single Cell Protein (SCP) refers to edible proteins derived from unicellular microorganisms such as algae, yeasts, fungi, or bacteria. It can be used as a protein supplement in human or animal diets and is produced through the cultivation and processing of these microorganisms, which convert … Read more

Gas Treatment in Food Preservation Technique

Gas Treatment in Food Preservation Technique

What is Gas Treatment in Food Preservation? Gas treatment is a crucial tool in food preservation, utilizing different gases and their mixtures to modify or control the atmosphere surrounding food products. By doing so, the shelf life of perishable foods can be extended, preventing microbial spoilage and degradation. Here’s an overview of gas treatment as … Read more

Seafood Toxins and Fish & Shellfish Poisoning

Seafood Toxins and Fish & Shellfish Poisoning

Seafood toxins and fish and shellfish poisoning pose a significant risk to public health globally. These toxins are present in marine fish, bivalve shellfish, and even freshwater fish, and can cause foodborne illnesses when consumed by humans. While seafood is generally considered nutritious and beneficial to health, it can also harbor various toxins that can … Read more

Food Preservation method by Low Temperature – Refrigeration, Chilling, Freezing

Food Preservation method by Low Temperature - Refrigeration, Chilling, Freezing

Food preservation through low-temperature treatment is a widely used and effective method to extend the shelf life of various food products while maintaining their quality. By carefully managing temperature during handling, transportation, and storage, both physical and biological deteriorations can be controlled, ensuring that the food remains fresh for a longer period. Low-temperature treatment involves … Read more

Food Preservation – Chemical Preservatives with Types, Examples

Food Preservation - Chemical Preservatives with Types, Examples

What are Chemical preservatives? How Foods Get Chemical Preservatives? Food can acquire chemical preservatives through various means: Role of chemical preservatives  Chemical preservatives play a crucial role in food preservation by performing several functions: Classification of chemical preservatives Chemical preservatives can be classified into different categories based on their nature and origin. Here are three … Read more

Food Technology, Bioengineering and Bioreactor

Food Technology, Bioengineering and Bioreactor

What is Bioengineering? Bioengineering and Bioreactor Calculating the Reaction Rate To calculate the reaction rate of the fermentation of sucrose to ethanol and carbon dioxide, we can use the balanced chemical equation and the stoichiometry of the reaction. The balanced chemical equation for the fermentation of sucrose is: C12H22O11 (aq) + H2O (l) → 4C2H5OH … Read more

Pasteurization – Definition, Types, Process, Uses

Pasteurization - Definition, Types, Process, Uses

What is Pasteurization? Definition of Pasteurization Pasteurization is a process of treating food and beverages with mild heat to eliminate pathogens and extend shelf life while minimizing changes to nutritional quality and sensory characteristics. History of Pasteurization  Purpose of Pasteurization The purpose of pasteurization is to achieve several important objectives in food preservation and safety. … Read more

Ozone Treatment as a Food Preservation Technique

Ozone Treatment as a Food Preservation Technique

What is Ozone Treatment? Properties of ozone Ozone, with the chemical formula O3, is a molecule consisting of three oxygen atoms bonded together. It possesses several unique properties that contribute to its wide range of applications and effects: These properties make ozone a valuable tool in various industries, including water treatment, air purification, food preservation, … Read more

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