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  2. Canadian Journal of Microbiology - Wikipedia

    en.wikipedia.org/wiki/Canadian_Journal_of...

    The Canadian Journal of Microbiology is a monthly peer-reviewed scientific journal covering all aspects of microbiology.It was established in 1954 and is published by NRC Research Press.

  3. International Journal of Food Microbiology - Wikipedia

    en.wikipedia.org/wiki/International_Journal_of...

    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.

  4. Food microbiology - Wikipedia

    en.wikipedia.org/wiki/Food_microbiology

    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 ...

  5. 11 Foods You Don't Need To Refrigerate To Make Room For The ...

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    “At room temperature, apples typically last around 5 to 7 days, peaches and bananas can last 2 to 6 days depend on ripeness, pears can last around a week, though the exact time depends on how ...

  6. The 10 Best Frozen Foods for Better Blood Sugar ... - AOL

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    2. Frozen Spinach. We love using frozen spinach for side dishes. Since Popeye's favorite veggie shrinks substantially when cooked, you can easily eat more of it in a sitting compared to fresh ...

  7. The 7 Best Frozen Foods to Help Lower Triglycerides ... - AOL

    www.aol.com/7-best-frozen-foods-help-120000161.html

    6. Frozen Veggie Burgers. Frozen fish isn’t the only freezer-friendly protein that may help lower triglyceride levels. Frozen veggie burgers can be a handy frozen protein for easy-to-assemble meals.

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  9. The National Advisory Committee on Microbiological Criteria for Foods was established in 1988 to advise the Secretaries of Agriculture and Health and Human Services concerning the development of science-based, microbiological standards by which the safety of foods can be evaluated and by which plant sanitation and processing systems can be improved.