Search results
Results from the WOW.Com Content Network
Contaminated food or liquids can also spread the virus. Shellfish, especially oysters and clams, are also known to spread the bug, because they are filter feeders and can accumulate the virus from ...
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 ...
Viral inactivation is to stop the viruses in a given sample from contaminating the desired product either by removing viruses completely or rendering them non-infectious. . These techniques are used widely in the food and blood plasma [1] industries, as those products can be harmed by the presence of viral particl
Foods that mycotoxins are found in cereal, spices, and seeds. [37] They can also be found in eggs, milk, and meat from animals that have been contaminated during their feeding process. [37] Since they are resistant to high temperatures and physical and chemical reception, it is considered unavoidable while cooking at high temperatures. [37]
Viruses are among the biggest threats to humanity, with the current pandemic showing how these pathogens can shut down countries, halt entire industries and cause untold human suffering as they ...
Bacteriophages are useful in scientific research because they are harmless to humans and can be studied easily. These viruses can be a problem in industries that produce food and drugs by fermentation and depend on healthy bacteria. Some bacterial infections are becoming difficult to control with antibiotics, so there is a growing interest in ...
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]
Antimicrobial use has been common practice for at least 2000 years. Ancient Egyptians and ancient Greeks used specific molds and plant extracts to treat infection. [5]In the 19th century, microbiologists such as Louis Pasteur and Jules Francois Joubert observed antagonism between some bacteria and discussed the merits of controlling these interactions in medicine. [6]