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Microorganisms growing on an agar plate. Sterilization (British English: sterilisation) refers to any process that removes, kills, or deactivates all forms of life (particularly microorganisms such as fungi, bacteria, spores, and unicellular eukaryotic organisms) and other biological agents (such as prions or viruses) present in fluid or on a specific surface or object. [1]
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 ...
used in sterilization of heat-labile products like plastic or rubber syringes, catheters and gloves •X-ray source-do- •Infrared light source-do- •Ultraviolet light source-do- Inspissator: used to produce culture media for bacteriology that contain egg or serum, which coagulate on heating Tyndallizer
Since the U.S. Food and Drug Administration issued a rule in 2001 requiring that virtually all fruit and vegetable juice producers follow HACCP controls, and mandating a 5-log reduction in pathogens, UVGI has seen some use in sterilization of juices such as fresh-pressed.
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
Fermentation (food) Food microbiology; References This page was last edited on 11 December 2024, at 08:10 (UTC). Text is available under the ...
Aseptic processing works by placing sterilized food (typically by heat, see ultra-high temperature processing) into sterlized packaging material under sterile conditions. The result is a sealed, sterile food product similar to canned food, but depending on the technique used, damage to food quality is typically reduced compared to canned food.
Ultraviolet light fixtures are often present in microbiology labs, and are activated only when there are no occupants in a room (e.g., at night). [citation needed] Heat treatment can be used for disinfection and sterilization. [42]