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This kinetic energy is dissipated as heat energy to raise the temperature of the fluid and as heat loss to the surroundings. Remaining kinetic energy is spent on sample physical and structural modifications (mixing, emulsification, dispersion, particle size, enzyme, and microbial reduction) via intense mechanical forces, such as shear ...
The best thing you can do to protect your health is to reduce your exposure to these chemicals and pollutants whenever possible, Armand says. But that doesn’t mean you need to stop cooking or ...
Irradiation is the use of ionising gamma rays emitted by cobalt-60 and caesium-137, or, high-energy electrons and X-rays to inactivate microbial pathogens, particularly in the food industry. Bacteria such as Deinococcus radiodurans are particularly resistant to radiation, but are not pathogenic. [1]
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...
Bioremediation can be carried out by bacteria that are naturally present. In biostimulation, the population of these helpful bacteria can be increased by adding nutrients. [6] [15] Bacteria can in principle be used to degrade hydrocarbons. [16] [17] Specific to marine oil spills, nitrogen and phosphorus have been key nutrients in biodegradation ...
Biological hazards include viruses, bacteria, fungi, prions, and biologically derived toxins, which may be present in body fluids and tissue, cell culture specimens, and laboratory animals. Routes of exposure for chemical and biological hazards include inhalation , ingestion , skin contact, and eye contact.
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Microbial rancidity refers to a water-dependent process in which microorganisms, such as bacteria or molds, use their enzymes such as lipases to break down fat. [6] Pasteurization and/or addition of antioxidant ingredients such as vitamin E , can reduce this process by destroying or inhibiting microorganisms.