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According to the Food and Agriculture Organization (FAO), a division of the United Nations, the worldwide maximum tolerated levels of aflatoxin B 1 was reported to be in the range of 1–20 μg/kg (or .001 ppm - 1 part-per-billion) in food, and 5–50 μg/kg (.005 ppm) in dietary cattle feed in 2003.
The Food Defect Action Levels: Levels of Natural or Unavoidable Defects in Foods That Present No Health Hazards for Humans is a publication of the United States Food and Drug Administration's Center for Food Safety and Applied Nutrition [1] detailing acceptable levels of food contamination from sources such as maggots, thrips, insect fragments, "foreign matter", mold, rodent hairs, and insect ...
One part per hundred thousand, per cent mille (pcm) or milli-percent denotes one part per 100,000 (10 5) parts, and a value of 10 −5. It is commonly used in epidemiology for mortality, crime and disease prevalence rates, and nuclear reactor engineering as a unit of reactivity.
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Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
LD50 is the concentration required to produce a lethal effect on 50 percent of the exposed population. Daphnia magna , a good example of a primary member of the food chain , is a small planktonic crustacean , about 0.5 mm (0.020 in) in length, having an LD50 of about 10,000 ppm TDS for a 96-hour exposure.
Campylobacter jejuni is a species of pathogenic bacteria that is commonly associated with poultry, and is also often found in animal feces.This species of microbe is one of the most common causes of food poisoning in Europe and in the US, with the vast majority of cases occurring as isolated events rather than mass outbreaks.
Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria. [citation needed] In foods, it is common to use nisin at levels ranging from ~1-25 ppm, depending on the food type and regulatory approval. As a food additive, nisin has an E number of E234.