The following article will guide you about how to ensure the microbiological quality of foods. Quality and Criteria: We all feel we know what is meant by quality and the difference between good quality and poor quality. One dictionary defines quality as the 'degree of excellence' possessed by a product, that is to say how good it is at serving [...]
In this article we will discuss about:- 1. Introduction to Clostridium Perfringens 2. The Organism of Clostridium Perfringens and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Clostridium Perfringens The Organism of Clostridium Perfringens and its Characteristics Pathogenesis and Clinical Features of Clostridium Perfringens Isolation and Identification of Clostridium Perfringens [...]
In this article we will discuss about:- 1. Meaning of Lactic Acid Bacteria 2. Activities of Lactic Acid Bacteria in Foods. Meaning of Lactic Acid Bacteria: The term lactic acid bacteria (LAB) has no strict taxonomic significance, although the LAB have been shown by serological techniques and 16S ribosomal RNA cataloguing to be phylogenetically related. They share a number of [...]