Miscellaneous (Vinegar & antibiotics): Beneficial Role of Microorganism
Vinegar
Vinegar is a food product made by acetic acid bacteria that can ferment the alcohol in alcoholic liquids to acetic acid.
Vinegar has been used...
Spoilage of Different Products
Spoilage of Cereals and Cereal Products
The exterior of harvested grains retain some of the natural flora plus contamination from soil, insects & other sources...
Risk Assessment: Quality Assurance
A risk assessment is simply a careful examination of what, in your work, could cause harm to people, so that you can weigh up whether you...
Food Spoilage & Food Preservation
Food Spoilage & Food Preservation
Foods undergo deterioration or spoilage from the time they are harvested, slaughtered or manufactured. Foods undergo physiological, chemical and biological...
Common diseases caused by food-borne pathogens
Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority are...
Introduction: Food Borne Disease
Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority are...
TQM: Total Quality Management
Total Quality Management, TQM, is a method by which management and employees can become involved in the continuous improvement of the production of goods...
Food laws
The laws, regulations and administrative provisions governing food in general and food safety in particular, whether at Community or national level, covers any stage...
Common adulterants in food
Butter and Cream:Anatta is added to give a yellow tinge to butter. A byproduct of beef fat called oleomargarine is added in large quantities...
Method of their detection (basic principle)
A.Detection from Milk:
1. Water:The presence of water can be by putting a drop of milk on a polished slanting surface. The drop of pure...
