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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 Canadian Journal of Microbiology is a monthly peer-reviewed scientific journal covering all aspects of microbiology.It was established in 1954 and is published by NRC Research Press.
The 1 °C / minute rate can be achieved by using devices such as a rate-controlled freezer or a benchtop portable freezing container. [ 22 ] Several independent studies have provided evidence that frozen embryos stored using slow-freezing techniques may in some ways be 'better' than fresh in IVF.
USDA statistics from 1998 showed that more than 1.02 billion kilograms of mozzarella cheese and 621 million kilograms of yogurt were produced from S. thermophilus. [10] Although its genus, Streptococcus, includes some pathogenic species, food industries consider S. thermophilus a safer bacterium than many other Streptococcus species.
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 ...
Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant) such as sand, or soil that is frozen.
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.
Johan Hultin made multiple attempts during the 20th century to culture 1918 influenza virus he found in the frozen corpses of pandemic victims at Brevig Mission in Alaska. Every attempt failed, which suggested that the influenza virus is incapable of surviving the thaw after being frozen.