Dystonia‚ a neurological condition or movement disorder wherein the neurological ‘machinery’ controlling the relaxation of muscles that are not in use function inappropriately. Abnormal messages or signals are sent from the movement control centre of the brain to the muscles of the body; these irregular transmissions cause the muscles to contract and twist into involuntary spasms‚ uncomfortable positions or abnormal postures. Dystonia can affect many or single muscle groups in the body‚ also
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INTRODUCTION The use of food additives is an emotional topic which continues to provoke consumer concern. Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colors and flavorings‚ and the Romans used saltpeter (potassium nitrate)‚ spices and colors for preservation and to improve the appearance of foods. Cooks
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Kingdom Monera Nerissa Mae F. Dadores MONERANS * Oldest and most abundant organisms. * Unicellular organisms without a nucleus. * Prokaryotes are single-celled organisms. They are the smallest‚ simplest organisms. * Microscopic & Undergoes Asexual reproduction. HISTORY The taxon Monera was first proposed as a phylum by Ernst Haeckel in 1866. Subsequently‚ the taxon was raised to the rank of kingdom in 1925 by Édouard Chatton. The last commonly accepted mega-classification
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Shantelle Johnson April 8‚ 2012 H4 Introduction When food is unsafe for consumption is called food contamination. Food contamination occurs when foods are spoiled because they might contain microorganisms‚ such as bacteria ‚ parasites‚ or toxic substances that make them unsafe for consumption.Bacteria and parasites on uncooked food can linger on the food if not handle or cooked properly. Food contamination is serious because it results in diseases that affect appromiaxally seventy-six million
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Bacteria are unicellular and ultra-microscopic organisms‚ yet they play an important role in nature. They are of tremendous importance to man. They play an important role in agriculture and medicine and are the basis of many industries. Some are beneficial to man directly or indirectly‚ others are very harmful as they cause various plant and animal diseases. Bacteria are considered as our friends and foes due to their beneficial and harmful activities. Their economic importance can be studied under
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Sterilization: Killing or removing all forms of microbial life (including endospores) in a material or an object. Heating is the most commonly used method of sterilization. Commercial Sterilization: Heat treatment that kills endospores of Clostridium botulinum the causative agent of botulism‚ in canned food. Does not kill endospores of thermophiles‚ which are not pathogens and may grow at temperatures above 45oC. Control of Microbial Growth: definitions Disinfection: Reducing the number
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Microbial Mechanisms of Pathogenicity Mechanisms of Pathogenicity • Pathogenicity: • Virulence: Mechanisms of Pathogenicity Figure 15.9 Portals of Entry • Mucous membranes • Skin • Parenteral route Numbers of Invading Microbes • ID50: Infectious dose for 50% of the test population (animals) • Dose of pathogen that will infect half of the test animals • LD50: Lethal dose (of a toxin) for 50% of the test population (animals) • Dose of toxin that will kill half of the test
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Lab #1 (16th October‚ 2012) Safety in the Microbiology Lab * Clinical specimens received from patients pose a hazard to personnel health because of the infectious agents they may contain. * Spurred by the spread of HIV/AIDS‚ the CDC has recommended safety precautions concerning the handling of patient materials by health care workers. * Universal precaution (or blood and body fluid precaution). * Emphasis on good knowledge and common sense. * Safety is everybody’s business
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Food Technology and HACCP Food preservation method: THE CANNING PROCESS Federica Brazzoduro - 301307 TABLE OF CONTENTS 1. HISTORY OF CANNED FOOD p.3 2. CANNED FOOD p.4 2.1. Which food do we can? p.4 2.2. Why do we can food? p.4 2.3. What makes food canning so safe? p.4 2.4. What makes it last longer? p.5 3. THE CANNING PROCESS p.5 3. a) Harvesting p.5 3. b) Washing p.6 3. c) Sorting/Grading p.6 3. d) Preparation
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There are several methods in preserving fish. Fish preservation involves Chilling and Freezing‚ Salting‚ Fermentation‚ Drying and Dehydration‚ Smoking‚ Pickling and Spicing‚ and Canning There are several methods in preserving fish. Fish preservation involves Chilling and Freezing‚ Salting‚ Fermentation‚ Drying and Dehydration‚ Smoking‚ Pickling and Spicing‚ and Canning. There is one thing first to consider‚ make sure that the fish that is going to be preserve is new and still fresh. The
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