used in Guatemala for the treatment of gastrointestinal disorders. 1. Screening of 84 plants against enterobacteria.” J. Ethnopharmacol. 1990; 30(1): 55-73. Garcia‚ S.‚ et al‚ “Inhibition of growth‚ enterotoxin production‚ and spore formation of Clostridium perfringens by extracts of medicinal plants.” J. Food Prot. 2002; 65(10): 1667-9. Tona‚ L.‚ et al. “Antiamoebic and phytochemical screening of some Congolese medicinal plants.” J. Ethnopharmacol. 1998; 61(1): 57-65. Nundkumar‚ N.‚ et al. “Studies
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Module 1 Food Microbiology Sanitation and Safety WHAT IS Food Sanitation? Food sanitation is more than just Cleanliness. It includes protecting food in the ff. • Contamination • Harmful bacteria • Poisons • Foreign bodies The primary tenet of food service sanitation Is absolute cleanliness. Definition of terms commonly used Acidity = measured on a pH scale from 0 to 14.0 Additive = a chemical added to food Bacterium = a single-celled organism Contamination = unintended presence
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Agricultural Science Research Journals Vol. 2(7)‚ pp. 384-389‚ July 2012 Available online at http://www.resjournals.com/ARJ ISSN-L:2026-6073© 2012 International Research Journals Full Length Research Paper Food safety regulations: reducing the risk of foodborne diseases in rural communities of Abia state‚ Nigeria G.E. Ifenkwe Department of Rural Sociology and Extension‚ Michael Okpara University of Agriculture‚ Umudike‚ Abia State‚ Nigeria. E-mail:godwinifenkwe@yahoo.com Abstract
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Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables Table of Contents 1. What are Minimally Processed Fruits and Vegetables? 2 2. Aspects of Minimally Processed Fruit & Vegetables that Affect Quality 3 2.1. Colour and Texture 3 2.2. Respiration and pH 4 2.3. Microbiology 5 2.4. Nutritional Content 6 3. Modified Atmosphere Packaging – What is it? 6 3.1. Advantages and Disadvantages 7 3.2. Microbial Safety of MAP 7
Free Carbon dioxide Oxygen
CHEMISTRY IN THE KITCHEN Presented by: Jose Martin Jaca Jerizza Nina Vidal Krysha Jade Pepito Mae Karen Apas Jose Romano Jr. Feb Daphne Kay Ornopia Ma. Trisha Tiffany Uy Chemistry in the Kitchen 1. Growing Food 1.1 Chemicals Needed for Life 1.2 Fertilizers and their Problems 1.3 pH of Soil 1.4 Hunger Problems 2. Cooking 2.1 Physical and Chemical Change 2.2 Effects of Cooking 3. What is Cooking?: Methods of Cooking 3.1 Baking: Chocolate Chip Cookies 3.2 Frying: French Fries
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production by an engineered Escherichia coli‚ Metabolic Engineering 2010 Nov;12(6):499-509. • Maria Gonzalez-Pajueloa‚ Isabelle Meynial-Salles‚ Filipa Mendesa‚ Jose Carlos Andradea‚ Isabel Vasconcelosa‚ Philippe Soucaillec‚ Metabolic engineering of Clostridium acetobutylicum for the industrial production of 1‚3-propanediol from glycerol‚ Metabolic Engineering 7(2005)329–336. • R.E. Cripps‚ K.Eley‚ D.J.Leak‚ B.Rudd‚ M.Taylor‚ M.Todd‚ S.Boakes‚ S.Martin‚ T.Atkinson Metabolic engineering of Geobacillus
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Theories: unifying explanations of the natural world Proximate questions: deal with mechanisms. Don’t always need evolutionary explanations Ultimate questions: concerned with evolutionary origins and functions Induction: inference of general law from observations Hypothesis: possible explanation for observation Carolus Linnaeus: binomial nomenclature Nomenclature: system of rules for naming things Taxonomy: naming and classifying organisms Systematics: theory and practice of classifying organisms
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attack the body -food poisoning or intoxication- caused by poisons/toxins that the bacteria produce while they are growing in the food. Food infection Salmonella Source: Contaminated meat and poultry‚ fecal contamination by food workers. Clostridium perfringes Source: occur in the soil‚ dust and water and are carried in the intestines of animals and people. Food poisoning The 10 main
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species responsible for food poisoning and typhoid fever‚ respectively. According to the University at Albany‚ bacillus also includes two of the most dangerous bacteria known‚ that is Bacillus anthracis‚ which causes the lung disease anthrax‚ and Clostridium‚ which causes botulism‚ gangrene and tetanus. Rickettsia Rickettsia is a very unique type of bacteria because it behaves like a virus and cannot survive outside living cells. The organism is Gram-negative‚ coccus or sphere-shaped‚ and is spread
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for CO2 fixation Gas vacuoles: protein covered cylinder Magnetosomes: Iron oxide kills H2O2 Nuclear Area: no nucleus has nucleoid Ribosomes make protein Endospores: resting‚ not growing‚ resistant to desiccation‚ heat‚ chemicals. Bacillus‚ Clostridium a. Sporulation: Endospore formation b. Germination: return to vegetative state c. After endospore forms bacterial cells die d. Dormancy: Sporulation occurs surrounding cell dies away. Temp. gets better it germinates and continues its growth
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