Search results
Results from the WOW.Com Content Network
Log reduction is a measure of how thoroughly a decontamination process reduces the concentration of a contaminant.It is defined as the common logarithm of the ratio of the levels of contamination before and after the process, so an increment of 1 corresponds to a reduction in concentration by a factor of 10.
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
In microbiology, in the context of a sterilization procedure, the D-value or decimal reduction time (or decimal reduction dose) is the time (or dose of an antimicrobial drug) required, at a given condition (e.g. temperature) or set of conditions, to achieve a one-log reduction, that is, to kill 90% of relevant microorganisms. [1]
Z-value is a term used in microbial thermal death time calculations. It is the number of degrees the temperature has to be increased to achieve a tenfold (i.e. 1 log 10) reduction in the D-value. The D-value of an organism is the time required in a given medium, at a given temperature, for a ten-fold reduction in the number of organisms.
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 ...
Serial dilution is one of the core foundational practices of homeopathy, with "succussion", or shaking, occurring between each dilution.In homeopathy, serial dilutions (called potentisation) are often taken so far that by the time the last dilution is completed, no molecules of the original substance are likely to remain.
Heat is applied by baking in a dry heat oven that is designed specifically for the depyrogenation process. Although endotoxins are relatively thermally stable, sufficient heating (250 °C for 30 min) results in a 3-log reduction of endotoxin levels. Due to the high temperature levels, this method is also not suitable when purifying proteins.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).