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Polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer of tetrafluoroethylene, and has numerous applications because it is chemically inert. [3] The commonly known brand name of PTFE-based composition is Teflon by Chemours, [4] a spin-off from DuPont, which originally invented the compound in 1938. [4]
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 preservation of foods has evolved greatly over the centuries and has been instrumental in increasing food security. The use of preservatives other than traditional oils, salts, paints, [clarification needed] etc. in food began in the late 19th century, but was not widespread until the 20th century. [2] The use of food preservatives varies ...
They are now used in products including waterproof fabric such as Nylon, yoga pants, carpets, shampoo, feminine hygiene products, mobile phone screens, wall paint, furniture, adhesives, food packaging, heat-resistant non-stick cooking surfaces such as Teflon, [4] firefighting foam, and the insulation of electrical wire.
Polymer fume fever or Teflon Flu is caused by inhaling fumes from burning plastic and polymer products including polytetrafluoroethylene or PTFE, the Poison Control explains. "Teflon flu is a ...
Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [ 11 ] [ 12 ] [ 13 ] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin , as well as the pathway of food preservation followed by salt.
Teflon flu, aka polymer fume fever, is a term used to describe people who have gotten sick after being exposed to fumes from Teflon pans, according to the National Capital Poison Center.
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...