The following points highlight the three main foods prepared by mould fermentation process produced by soya bean. The food are:- 1. Tempeh 2. Soy Sauce and Rice Wine 3. Mycoprotein. 1. Tempeh: Tempeh is a traditional mould-fermented food in Indonesia, though it has also attracted interest in the Netherlands and United States. The most popular type of tempeh is produced [...]
The following points highlight the six major non-bacterial agents of foodborne illness. The agents are:- 1. Helminths and Nematodes 2. Protozoa 3. Toxigenic Algae 4. Toxigenic Fungi 5. Foodborne Viruses 6. Spongiform Encephalopathies. Non-Bacterial Agent # 1. Helminths and Nematodes: The flatworms and roundworms are not normally studied by microbiologists but amongst these groups there are a number of animal [...]
The following points highlight the top four traditional approaches for control of microbiological quality at source. The approaches are:- 1. Training 2. Facilities and Operations 3. Equipment 4. Cleaning and Disinfection. Traditional Approach # 1. Training: Food handlers should be trained in the basic concepts and requirements of food and personal hygiene as well as those aspects particular to the [...]