Search results
Results from the WOW.Com Content Network
Listeria monocytogenes is commonly found in soil, stream water, sewage, plants, and food. [5] Listeria in soil can contaminate vegetables, and animals can be carriers. It has been found in uncooked meats, uncooked vegetables, fruits including cantaloupe [ 30 ] and apples, [ 31 ] pasteurized or unpasteurized milk and milk products, and processed ...
8) Once food has been cooked, all the bacteria have been killed The possibility of bacterial growth actually increases after cooking, because the drop in temperature allows bacteria to thrive. 9 ...
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.
News. Science & Tech
If the smoke is hot enough to slow-cook the meat, this will also keep it tender. [32] One method of smoking calls for a smokehouse with damp wood chips or sawdust. [33] In North America, hardwoods such as hickory, mesquite, and maple are commonly used for smoking, as are the wood from fruit trees such as apple, cherry, and plum, and even corncobs.
For premium support please call: 800-290-4726 more ways to reach us
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 ...
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food . The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer). Unlike food-borne pathogens ...