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Water is essential for the growth of foodborne pathogens. Water activity (a w) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a w between 0.95 and 1.0. FDA regulations for canned foods require a w of 0.85 or below.
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 ...
A growth curve is an empirical model of the evolution of a quantity over time. Growth curves are widely used in biology for quantities such as population size or biomass (in population ecology and demography , for population growth analysis), individual body height or biomass (in physiology , for growth analysis of individuals).
Nutri-Score label (A) for the highest nutritional quality. The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system [1] and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products.
Coliform bacteria are defined as either motile or non-motile Gram-negative non-spore forming bacilli that possess β-galactosidase to produce acids and gases under their optimal growth temperature of 35–37 °C. [1] They can be aerobes or facultative aerobes, and are a commonly used indicator of low sanitary quality of foods, milk, and water. [2]
Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism. Proteins are the major source of nitrogen in food. BV assumes protein is the only ...
Geobacillus stearothermophilus (previously Bacillus stearothermophilus) [1] [2] is a rod-shaped, Gram-positive bacterium and a member of the phylum Bacillota.The bacterium is a thermophile and is widely distributed in soil, hot springs, ocean sediment, and is a cause of spoilage in food products.
The PDCAAS allows evaluation of food protein quality based on the needs of humans as it measures the quality of a protein based on the amino acid requirements (adjusted for digestibility) of a 2- to 5-year-old child (considered the most nutritionally demanding age group). The BV method uses nitrogen absorption as a basis.