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The types of foods involved in botulism vary according to food preservation and eating habits in different regions. Any food that is conducive to outgrowth and toxin production, that when processed allows spore survival, and is not subsequently heated before consumption can be associated with botulism. Almost any type of food that is not very acidic (pH above 4.6) can support growth and toxin production by C. botulinum. Botulinal toxin has been demonstrated in a considerable variety of foods, such as canned corn, peppers, green beans, soups, asparagus, mushrooms, spinach, tuna fish ham, sausage and smoked and salted fish.
why and where endomitosis happen.........?
Define the Beer's Law - Nutritional Biochemistry? Beer's law states that the concentration of a substance is directly proportional to the amount of light absorbed or inversely
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How the needles are classified by thier point geometry Needles may also be classified by their point geometry; examples include: - taper (needle body is round and tapers smo
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