Clostridium perfringens Food Poisoning
MN Editors
In
Food Microbiology

Clostridium perfringens Food Poisoning

Characteristics of Clostridium perfringens Factors Contributing to C. perfringens Type A Foodborne Disease Synthesis and Release of CPE Effects of

Botulism Food Poisoning
MN Editors
In
Food Microbiology

Botulism Food Poisoning

Overeating; allergies; nutritional deficiencies; actual poisoning by chemicals, toxic plants, or animals; toxins produced by bacteria; infestation by animal parasites;

Oriental Fermented Foods 
MN Editors
In
Food Microbiology

Oriental Fermented Foods 

Molds are used in the manufacture of the majority of the Oriental fermented dishes listed here. In the starter, known

Fermentation Foods - Vinegar
MN Editors
In
Food Microbiology

Fermentation Foods – Vinegar

At normal temperatures, the normal progression of changes in fruit juices is alcoholic fermentation by yeasts, followed by oxidation of

Fermentation Foods - Wines
MN Editors
In
Food Microbiology

Fermentation Foods – Wines

Unless otherwise indicated, the term wine refers to the beverage produced by the alcoholic fermentation of grapes or grape juice

Fermentation Foods - Malt Beverages
MN Editors
In
Food Microbiology

Fermentation Foods – Malt Beverages

Beer and ale are the most widely produced and consumed malt beverages in this country, and they will be explored

Traditional Indian Fermented Foods 
MN Editors
In
Food Microbiology

Traditional Indian Fermented Foods 

Dahi  Idli  Dosa Dhokla  Fermented Leafy Vegetables Ziang sang/Ziang dui  Sinki  Gundruk  Goyang  Fermented Fish Products  Ngari  Hentak  Tungtap  Fermented

Fermentation Foods - Bread
MN Editors
In
Food Microbiology

Fermentation Foods – Bread

In breadmaking, microorganisms are useful in two primary ways: (1) they can produce gas to leaven the dough, giving it

Cultures Production for Food Fermentations
MN Editors
In
Food Microbiology

Cultures Production for Food Fermentations

General Principles of Culture Maintenance and Preparation  Selection of Cultures Maintenance of Activity of Cultures  Maintenance of Purity of Cultures 

Preservation and Spoilage of Canned Foods
MN Editors
In
Food Microbiology

Preservation and Spoilage of Canned Foods

Causes of Canned Foods Spoilage  Appearance of The Unopened Container Types of Biological Spoilage of Canned Foods  Typically, types of

Preservation, and Spoilage of Poultry
MN Editors
In
Food Microbiology

Preservation, and Spoilage of Poultry

The discussion of poultry focuses primarily on chicken meat, but the principles also apply to the meat of turkey, geese,

Food Preservation by Irradiation
MN Editors
In
Food Microbiology

Food Preservation by Irradiation

Food radiation (the process of applying ionizing radiations to food items) is a technique that enhances the safety and prolongs the shelf-life of food by eliminating or reducing pests and microorganisms. As with pasteurizing milk, and making preserves for vegetables and fruits radiation could make food safer for consumers.