Search results
Results From The WOW.Com Content Network
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 ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
This page was last edited on 11 December 2024, at 08:10 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
They gather mostly at the top because aerobic respiration generates more ATP than either fermentation or anaerobic respiration. 4: Microaerophiles need oxygen because they cannot ferment or respire anaerobically. However, they are poisoned by high concentrations of oxygen. They gather in the upper part of the test tube but not the very top.
Bioburden is also associated with biofouling, where microbes collect on the surface of a device or inside of fan cooled equipment. In healthcare settings, this increases the risk of Healthcare-associated infections (HAIs) or Hospital-acquired infection as pathogens can be spread through contact or through the air to new patients and hospital ...
While the disease is usually caused by a bite, it can also occur from close contact with rodents or ingestion of contaminated food or water. The latter is known as Haverhill fever. The disease typically presents with chills and fever accompanied by headache, vomiting, and muscle pain. A rash and arthritis develop 2–4 days after the initial onset.
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
Gastroenteritis typically occurs after the ingestion of contaminated water or food, whereas wound infections result from exposure to contaminated water. In its most severe form, Aeromonas spp. can cause necrotizing fasciitis , which is life-threatening, usually requiring treatment with antibiotics and even amputation.