When pathogen-free milk, an active lactic starter culture, and good hygienic practices are used to produce cheese, a safe food results. If the cheese is then handled and distributed in a sanitary manner, this food will be safe for consumption. When one considers the many millions of pounds of cheese that are produced annually worldwide […]
Public Health Aspects of Cheese | Industrial Microbiology
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Effects of Food Starvation | Human Beings | Biology
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In this article, the effects of food starvation will be discussed. Starvation induces a number of metabolic changes, some occurring within a few days. There is a progressive fall in B.M.R, body temperature, pulse rate and blood pressure. Ketosis develops and some retention of salt and water occurs. Total starvation includes complete deprivation of water, […]
Microbiological Examination of Foods: 7 Methods
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The following points highlight top seven methods for the microbiological examination of foods. The methods are:- 1. Indicator Organisms 2. Direct Examination 3. Cultural Techniques 4. Enumeration Methods 5. Alternative Methods 6. Rapid Methods for the Detection of Specific Organisms and Toxins 7. Laboratory Accreditation. Method # 1. Indicator Organisms: It may be necessary to […]
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