The following points highlight the three main types of bacterial food poisoning. The types are: 1. Ingestion of Pre-Formed Toxin 2. Non-Invasive Infection 3. Invasive Infection. Type # 1. Ingestion of Pre-Formed Toxin: Toxins may be produced in and ingested with the food as in Staphylococcus aureus food poisoning and the Bacillus cereus emetic syndrome. Botulism is similar in this respect [...]
In this article we will discuss about the fermentation process of cheese. Cheese can be defined as a consolidated curd of milk solids in which milk fat is entrapped by coagulated casein. Unlike fermented milks, the physical characteristics of cheese are far removed from those of milk. This is because protein coagulation proceeds to a greater extent as a result [...]
In this article we will discuss about the fermentation process of various vegetables by lactic acid. Sauerkraut and Kimchi: Most horticultural products can be preserved by a lactic acid fermentation. In the West the most important commercially are cabbage, cucumbers and olives, although smaller amounts of others such as carrots, cauliflower, celery, okra, onions, sweet and hot peppers, and green [...]