Search results
Results from the WOW.Com Content Network
This article about a microbiology journal is a stub. You can help Wikipedia by expanding it. See tips for writing articles about academic journals. Further suggestions might be found on the article's talk page.
The committee is the outcome of a 1985 report of the National Academy of Sciences Committee on Food Protection, Subcommittee on Microbiological Criteria. [1] The committee has published reports on a variety of issues related to foods and pathogens, ranging from Salmonella Control Strategies in Poultry to the microbiological safety of sprouted ...
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).
Foods that provide inhospitable environments for bacteria will be able to last longer. Salt Bacteria doesn't have such a drastic effect because salt is a rock , just like granite doesn't go bad ...
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 ...
The International Journal of Food Microbiology is a peer-reviewed scientific journal publishing research papers, short communications, review articles, and book reviews in area of food microbiology and relates fields of mycology, bacteriology, virology, parasitology, and immunology.
From E. coli traced to slivered onions on McDonald's Quarter Pounders to mass recalls of frozen waffles due to listeria risk, foodborne illness seems ever-present in the headlines.
We think risk from frozen food is very low when proper food preparation guidelines are kept. PAUL TAMBYAH, PRESIDENT OF THE ASIA PACIFIC SOCIETY OF CLINICAL MICROBIOLOGY AND INFECTIOUS DISEASES