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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 ...
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Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer's home for a reasonable length of time. One of the age old techniques for food preservation, to avoid mold and fungus growth, is the process of drying out the food or dehydrating it.
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).
Check out the slideshow above to learn 10 proven kitchen tips that help keep food fresh longer. For more kitchen tips, check out these articles from Kitchen Daily: The Basics of Freezing and ...
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.
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 ...
It has said in a preliminary report that the virus can survive for only a day at 37 Celsius (98 Fahrenheit), compared with a week at 22C (71F) and more than two weeks at 4C (39F). The data relates ...