FOOD spoilageQUINONEPHYTOCHEMICALSThis experiment was conducted to study the antimicrobial effect of both aqueous and alcohol extracts of the stevia leaf powder to prevent food damage. The plant components were evaluated in the plant and its effectiveness against the microbes tha...
The microbes that live in and on humans may have evolved to preferentially take down the elderly in the population, a new computer model suggests. That, in turn, could have allowed children a greater share of food and resources, thereby enabling an extended childhood. Such a microbial bias ma...
The microbial diseases that normally spread from an infected person to a healthy person through air, water, food or physical contact are known ascommunicable diseases. E.g. cholera, common cold, chicken pox, tuberculosis, etc. Female Anopheles mosquito carries the parasite of malaria and known as...
All these studies showed that the microorganisms we isolated with present study are commonly found in fruits and juice, and they can cause different forms of food spoilage. In summary, we have shown that blueberry juice is prone to spoilage due to microbial activity (Table 1). We have also ...
However, honey has anti-microbial properties that discourage the growth or persistence of many microorganisms. Typically, honey can be expected to contain low numbers and a limited variety of microbes. A routine microbiological examination of honey might include several different assays. A standard ...
Activities that involve microbial management. Fermentation is a universal process used to produce foods, beverages, dyes, and other products. In these processes, specific microbes are managed and selected to produce desired products, while other microorganisms that may cause spoilage are intentionally avo...
The methods used for controlling microbial spoilage include preventing access of the organisms to the foods, removing their cells or spores, inhibiting their growth, and using thermal and nonthermal methods to inactivate them (Table 4). Table 4. Methods for controlling the microorganisms involved in...
Microorganisms in Foods 6: Microbial, Ecology of Food Commodities (1998, 2005) is intended for those concerned with the applied aspects of food microbiology. It describes the initial microbiota, pathogen prevalence, effects of processing, spoilage patterns, foodborne illness outbreaks and control ...
As stated before, it has been reported in relation to many other aspects of yeast metabolism; however, this is the first time that this behavior has been observed following ultrasonic treatment in wine. 4. Conclusions Ultrasound is an effective treatment for microbial quality and safety. It has...
It is remarkable that MFC have not been defined legally. To alleviate this, EFFCA has proposed the following definition: “Microbial food cultures are live bacteria, yeasts or molds used in food production”. MFC preparations are formulations, consisting of one or more microbial species and/or ...