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Explain about the Commercial Sterility?
It is important to remember that bacterial destruction is a logarithmic function, complete destruction not probable to make food commercially sterile for extended shelf-life at room temperature. Hence, only 90 % destruction is aimed and this is called commercial sterility.
Thermal conditions that are needed to produce commercial sterility depend on:
1. Nature of the food
2. Storage conditions post processing
3. Heat resistance of target organism
4. Heat transfer characteristics of food, container and heating medium
5. Initial load or quantity of organisms present
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why are the microspores in groups of four?
A n t h r a x It is also known as spleenic fever. The peracute form of the disease in animals is manifested by sudden death with oozing of dark-coloured blood from body o
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In an outline form only, attempt the classification of the phylum arthropoda
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main external morphological feature that differentiates platyhelminthes from nematodes
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