Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Explain the Swab Method?
Swab method is the oldest and widely used method in food and dairy industry and was developed by W.A. Manheimer and T. Ybanez in 1917. A sterile cotton swab is used which is made up of wound cotton head on a 12-15 cm long wooden stick. It is moistened with a sterile rinse solution and used for rubbing the surface to be examined.
Swabbing is the most commonly used method to sample food contact surfaces. It is generally used for surfaces having high contaminant counts. Swab samples can be taken from any surface of the food processing facility like chillers, coolers, freezers, utensils, holding tanks, packaging machines, meat slicers, floor, walls, drains, working table, interior of a pipe or equipment piece etc. and analyzed by plating technique for total plate count. The exposed swab is kept back in the test tube containing a suitable diluent and kept in a refrigerator till used for plating. The organisms in the diluent are counted by SPC or any other method used for enumeration, as discussed earlier. Calcium alginate swabs can also be used in place of cotton swabs. Sterile 0.85% saline can be used to rinse the swab. It is used to hold microbial cell temporarily in stasis so that no change in number occur between the sampling and plating events.
what is the kingdom,phylum,class,age of gastropoda
Animal Fats This group consists of depot fats from domestic land animals (e.g., lard and tallow), all containing large amounts of C16 and C18 fatty acids, medium amounts of uns
Types of leaves Collect leaves from such plants as lilies, bamboo, corn, willow and geraniums. View that the monocots (lily, bamboo, corn, sugar cane) have the veins running pa
Define Functional Role of Sugars in Food? From the consumer's point of view, sugars are basically related with sweetness. Sweetness is essentially a physiological sensation. Th
What is a trace element and how are they important in organisms, give an example.
Question Write a short note on the following - 1 Plastids 2 Phagocytosis 3 Ribosomal subunits 4 Microfilaments 5 Cell cycle control 6 Tight junctions 7 W
Define water losses by Insensible perspiration? Insensible perspiration accounts for a relatively constant amount of water loss that is proportional to the surface area of the
How does the vegetal stratification of an ecosystem influence the biological diversity? The vegetal stratification of an ecosystem, as the strata of the Amazon Rainforest, mak
Energy Allowance: Energy Allowance: The patient's requirement for energy varies with the physical activity and physiological condition. For instance, consider a person con
Explain Counter Stain - Ziehl-Neelsen Method? Methylene blue is used to stain previously decolourized cells. All non acid-fast bacteria de-stained by acid alcohol now absorbs c
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd