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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 ...
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F). [6] In the UK and NI, the Danger Zone is defined as 8 to 63 °C. [7] Food-borne bacteria, in large enough numbers, may cause food poisoning, symptoms similar to gastroenteritis or "stomach flu" (a misnomer, as true ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
The first major food recall in the US was caused by canned mushrooms in 1973. [66] This outbreak of botulism produced the National Botulism Surveillance System. This system collected the data on all confirmed cases of botulism in the US This led to processing regulations for low-acid foods to ensure proper heat treating of canned foods.
Consider the level of food processing, the overall nutrient density of foods, and your overall dietary patterns, Passerrello suggested. Packaged cookies and sodas are energy dense but lack the ...
1 List of useful microorganisms used in preparation of food and beverage. 2 See also. 3 References. Toggle the table of contents.
Microorganisms including bacteria, [58] [59] fungi, and viruses are important as plant pathogens, causing disease to crop plants. Fungi cause serious crop diseases such as maize leaf rust, wheat stem rust, and powdery mildew. Bacteria cause plant diseases including leaf spot and crown galls. Viruses cause plant diseases such as leaf mosaic.