Food Microbiology

food saftey

Food safety

Food safety In recent years, food safety has been threatened by a number of events and developments that allow food borne microorganisms pathogenic to humans, e.g., the bacteria Salmonella, Listeria, Escherichia coli strain, the protozoa Cyclospora, Cryptosporidium, and Giardia, and the hepatiti, A virus, to reach and contaminate our food in a variety of ways. …

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Wine production

Alcoholic fermentations, Wine and Beer production

Alcoholic fermentations, Wine and Beer production There is evidence that alcoholic drinks, including beer and wine, were being produced thousands of years before the Christian era, making them among the earliest known examples of the exploitation of microorganisms by humans. Ethanol results from the fermentation process, because the conversion of sugar to carbon dioxide and water is incomplete: C6H12O6 −−−−−−−→ 2CH3CH2OH + …

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Prebiotics Prebiotics are non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and activity of the micro-flora. They were first identified and named by Marcel Roberfroid in 1995. Prebiotics are heat resistant, which keep them intact during the baking process and allow them to be incorporated into every day food. By consuming a …

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