When pathogen-free milk, an active lactic starter culture, and good hygienic practices are used to produce cheese, a safe food results. If the cheese is then handled and distributed in a sanitary manner, this food will be safe for consumption. When one considers the many millions of pounds of cheese that are produced annually worldwide and the few cases of [...]
In this article, the effects of food starvation will be discussed. Starvation induces a number of metabolic changes, some occurring within a few days. There is a progressive fall in B.M.R, body temperature, pulse rate and blood pressure. Ketosis develops and some retention of salt and water occurs. Total starvation includes complete deprivation of water, salts and food. It results [...]
The following points highlight top seven methods for the microbiological examination of foods. The methods are:- 1. Indicator Organisms 2. Direct Examination 3. Cultural Techniques 4. Enumeration Methods 5. Alternative Methods 6. Rapid Methods for the Detection of Specific Organisms and Toxins 7. Laboratory Accreditation. Method # 1. Indicator Organisms: It may be necessary to carry out a microbiological examination [...]