In this article we will discuss about:- 1. Introduction to Food Additives 2. Classification of Food Additives 3. Food-Borne Molds and Mycotoxins (Food Contaminants) 4. Testing of Food Additives. Introduction to Food Additives: Food additives have acquired a social acceptance in the processing and preservation in order to maintain the taste and quality of food products. These additives have now [...]
Everything you need to know about food and dairy microbiology. Some of the most frequently asked questions are as follows:- Q.1. What are naturally occurring antimicrobial substances in some foods and how do they work? Ans: Eggs contain lysozyme which causes lysis of cell walls of bacteria as lysozyme breaks down peptidoglycan. Eggs also contain conalbumin and riboflavin both of [...]
In this article we will discuss about the microbial contamination of meats. The important contamination comes from external source during bleeding, handling and processing. During bleeding, skinning, and cutting, the main sources of microorganisms are the body parts of the animal and the intestinal tract. The contaminating bacteria on the knife soon will be found in meat in various parts [...]