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Modified atmosphere packaging (MAP) is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life. [ 1 ] [ 2 ] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the ...
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
Modified atmosphere/modified humidity (MA/MH) packaging is a technology used to preserve the quality of fresh produce so that it can be sold to markets far away from where it is grown, extend the marketing period, and to help suppliers reduce food waste within the cold chain. Commercial examples of MA/MH include sea freight of Galia and ...
Illustration of streak plate procedure to achieve isolated colonies using aseptic technique. The three-phase streaking pattern, known as the T-Streak, is recommended for beginners. The streaking is done using a sterile tool, such as a cotton swab or commonly an inoculation loop. The inoculation loop is first sterilized by passing it through a ...
The principle behind this test is to use enzymes native to the organism to create a colored product in the presence of foreign molecules. The chemical 5-bromo-4-chloro-3-indolyl-beta-D-galactoside is used in the test because N. lactamica can hydrolyze it with the production of β- galactosidase , turning the solution into a blue color.
CR also detected bisphenols—chemicals used in reusable food and beverage containers, reusable water bottles, the linings of food cans, and other products—in 79% of the products it sampled.. CR ...
The final products depend on conditions: the lipoxygenase article shows that if a hydroperoxide lyase enzyme is present, it can cleave the hydroperoxide to yield short-chain fatty acids and dicarboxylic acids (several of which were first discovered in rancid fats).
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...