Microbiology

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Clostridium Perfringens Food Poisoning

Clostridium Perfringens Food Poisoning

Characteristics of Clostridium perfringens Factors Contributing to C. perfringens Type A Foodborne Disease Source of contamination of Clostridium perfringens Clostridium perfringens enterotoxins Epidemiology of Clostridium perfringens food poisoning Synthesis and Release of CPE Effects of CPE on the GI Tract  Pathogenesis of C. perfringens Food Poisoning  Source of Enterotoxigenic C. perfringens Strains in Food  Clinical Features of Clostridium perfringens … Read more

Food Irradiation – Definition, Symbol, Process, Applications, Disadvantages

Food Irradiation - Definition, Symbol, Process, Applications, Disadvantages

What is irradiation in food? Food irradiation definition Food irradiation refers to the process of exposing food and its packaging to ionizing radiation, such as gamma rays, x-rays, or electron beams. This method is used to improve food safety and extend the shelf life of products by effectively destroying microorganisms responsible for spoilage and foodborne … Read more

High-Pressure Processing (HPP) – Dfinition, Principle, Process, Applications

High-Pressure Processing (HPP) - Dfinition, Principle, Process, Applications

What is High-Pressure Processing (HPP)? When was High Pressure Processing invented? High Pressure Processing (HPP) was invented in June 1899 by Bert Holmes Hite, a researcher from the University of West Virginia. Hite demonstrated the inactivation of microorganisms using high hydrostatic pressure, marking the first documented use of pressure as a food preservation method. Following … Read more

Microbial Spoilage of Canned foods And Its Preservation Methods – Canning Steps

Microbial Spoilage of Canned foods And Its Preservation Methods - Canning Steps

Canning is a highly regarded method for packaging food, ensuring its long-term storage and preservation. Typically, food is packed into metal containers and subjected to appropriate heat treatments, the specifics of which vary depending on the type of food being canned. While the incidence of food spoilage in cans is generally low, there is always … Read more

Preservation and Spoilage of Canned Foods

Preservation and Spoilage of Canned Foods

Causes of Canned Foods Spoilage  Appearance of The Unopened Container Types of Biological Spoilage of Canned Foods  Typically, types of microorganism-induced spoiling of canned foods are separated into those caused by thermophilic bacteria and those caused by mesophilic microorganisms. Other approaches for categorising types of food spoilage are based on the types of changes that … Read more

Cultures Production for Food Fermentations

Cultures Production for Food Fermentations

General Principles of Culture Maintenance and Preparation  Selection of Cultures Maintenance of Activity of Cultures  Maintenance of Purity of Cultures  Preparation of Cultures  Activity of Culture  Mixed Cultures  Bacterial Cultures  With the exception of the propionic acid bacteria added to Swiss cheese, the majority of the bacterial cultures used as starters in dairy products, sausage, … Read more

Fermentation Foods – Bread

Fermentation Foods - Bread

In breadmaking, microorganisms are useful in two primary ways: (1) they can produce gas to leaven the dough, giving it the desired loose, porous texture, and (2) they can produce flavorful substances. They may also play a role in dough conditioning. Leavening  Leavening by Bread Yeasts  Leavening by Other Microorganisms  Leavening by Chemicals  Continuous Breadmaking  … Read more

Traditional Indian Fermented Foods 

Traditional Indian Fermented Foods 

Dahi  Idli  Dosa Dhokla  Fermented Leafy Vegetables Ziang sang/Ziang dui  Sinki  Gundruk  Goyang  Fermented Fish Products  Ngari  Hentak  Tungtap  Fermented Beans  Kinema  Hawaiijar  Tungrumbai  Ankhone/Bekang/Peruyyan  Fermented Bamboo Shoots  Soibum/Soidon  Mesu  Lung-Seij  Bas-tenga  Miya Mikhri  Ekung/Hirring  Fermented Alcoholic Beverages  Ennog/Sai Mod  Apong  Kodo ko Jaanr  Xaj-pani  Zutho  Judima  Antingba  Kiad  Sujen 

Fermentation Foods – Malt Beverages

Fermentation Foods - Malt Beverages

Beer and ale are the most widely produced and consumed malt beverages in this country, and they will be explored here. They are constructed from malt, hops, yeasts, water, and malt adjuncts. Malt is produced from germinated and dried barley grains that have had their sprouts or germs removed. The dried blooms of the hop … Read more

Fermentation Foods – Wines

Fermentation Foods - Wines

Unless otherwise indicated, the term wine refers to the beverage produced by the alcoholic fermentation of grapes or grape juice by yeasts, followed by ageing. However, wines can be prepared by fermenting the juices of fruits, berries, rhubarb, dandelions, and honey, among others. Grape Wine The majority of grape wines are either red or white. … Read more

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