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Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth.
Using aseptic technique, prepare and air dried heat fixed slide with the desired organism. Prepare a boiling water bath. Cover the slide with a piece of paper towel and place on staining rack over the water bath. Flood the paper towel on the slide with Malachite Green (primary stain). Steam the slide for 5 to 7 minutes (mordant).
Examples include: the temperature of food products, the fat content of the food products and total time of contact with a surface. The safety of foam food containers is currently debated and is a good example of all three of these factors at play. Polystyrene may melt when in contact with hot or fatty foods and may pose a safety risk.
cheese (smear-ripened) [4] Torulopsis versatilis: fungus: soy miso: Thrichosporon beigelii: fungus: cheese (smear-ripened) [4] Verticillium lecanii: fungus: cheese [4] Weissella beninensis: bacterium: liquor cassava [2] Weissella cibaria: bacterium: vegetable kimchi [2] Weissella fabaria: bacterium: chocolate [2] Weissella ghanesis: bacterium ...
The smear is first treated with chloroform to remove fats . Smear applied with Alberts stain which contains cationic dyes such as toluidine blue and malachite green. Toluidine blue preferentially stains granules while malachite green stains cytoplasm. The granules show the typical monochromatism nature, this is used to demonstrate granules
Applying a primary stain (crystal violet) to a heat-fixed smear of a bacterial culture. Heat fixation kills some bacteria but is mostly used to affix the bacteria to the slide so that they do not rinse out during the staining procedure. The addition of iodine, which binds to crystal violet and traps it in the cell
The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. [5] An alternative process is flash pasteurization, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds. UHT milk packaged in a sterile container has a typical unrefrigerated shelf life of six to nine ...
The use of nitrites in food preservation is highly controversial [22] due to the potential for the formation of nitroso-compounds such as nitrosamines, N-nitrosamides and nitrosyl-heme. [citation needed] When the meat is cooked at high temperatures, nitrite-cured meat products can also lead to the formation of nitrosamines.