The microbiological properties of stored freeze dried cow milk cheese and soy cheese were investigated. Cow milk cheese and soy milk cheese were prepared using appropriate standard procedures. The microbial qualities of the stored freeze dried samples were determined using standard methods as...

Paper and paper board are an ideal choice of packaging material due to their biodegradability. They are safer than commonly used plastic packaging materials. But due to the presence of carbon sources like cellulose and starch in paper, various pathogenic and non-pathogenic microbes can grow well in ...

Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good...

The paper presents the results of a method based on RIDA®COUNT test systems for evaluating the microbial contamination in animal products. These test systems are used to demonstrate the possibility of evaluating bacterial contamination (total microbial contamination, the presence of fungi and...

Freshly harvested onions were exposed to different doses of gamma irradiation at 0.15 KGy, 0.5 KGy and 1.5 KGy. After exposure, samples were stored at ambient temperature up to 90 days and observed for fungal incidence and determined nutritional content at 30 days of intervals. The data revealed...

This study was designed to evaluate the chemical composition, sensory properties and microbial load of differently homogenized milk for yoghurt-making. Milk was homogenized with a hand whisker (HW), pressure sprayer (PS) and high-speed mixer (HM) while the control was not homogenized (NH) prior to...

This book explores all aspects of microbe-food interactions, especially as they pertain to food safety. It reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in...

Objective: To understand the microbial contamination and main types of contaminating microorganisms in the reconstituted cereal products, and explore the applicable effects of traditional morphological identification, molecular biology identification and matrix assisted laser desorption ionization...

In modern societies, conscious consumers demand healthy, fresh and natural foods devoid of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to preserve food is one of the oldest and best characterized approach. Production of organic acids is the main feature LAB...