The following points highlight top four main types of sampling schemes that are applied in microbiological testing of food. The types are:- 1. Two-Class Attributes Plans 2. Three-Class Attributes Plans 3. Choosing a Plan Stringency 4. Variables Acceptance Sampling. Type # 1. Two-Class Attributes Plans: In an attributes sampling scheme analytical results are assigned into […]
4 Main Types of Sampling Schemes
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Bacillus Cereus: Clinical Features and Identification
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In this article we will discus about:- 1. Introduction to Bacillus Cereus 2. The Organism of Bacillus Cereus and its Characteristics 3. Pathogenesis and Clinical Features of Bacillus Cereus 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Bacillus Cereus The Organism of Bacillus Cereus and its Characteristics Pathogenesis and Clinical Features of […]
Food Prepared by Mould Fermentation Process
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The following points highlight the three main foods prepared by mould fermentation process produced by soya bean. The food are:- 1. Tempeh 2. Soy Sauce and Rice Wine 3. Mycoprotein. 1. Tempeh: Tempeh is a traditional mould-fermented food in Indonesia, though it has also attracted interest in the Netherlands and United States. The most popular […]
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