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A door may be held open with a device such as a door holder [1] or door closer, [2] which can automatically release the door upon the sound of a fire alarm and protect a building in the event of a fire. An ultraviolet door handle attendant can be installed to sterilize the existing handle. Automatic door handle sanitisers are used mainly in ...
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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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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.
Right hand hinge (RHH): Standing outside (or on the less secure side), the hinges are on the right and the door opens in (away from you). Left hand reverse (LHR): Standing outside the house (or on the less secure side), the hinges are on the left, knob on right, on opening the door it swings toward you (i.e. the door swings open toward the ...
Symbiosis is a close, long term relationship between organisms of different species. Symbiosis can be ectosymbiosis (one organism lives on the surface of other organism) or endosymbiosis (one organism lives inside other organism). [41] Symbiotic relationship can also exist between microorganism that live closely together in a given environment ...
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).