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Foods that are frequently incriminated in staphylococcal food poisoning include meat and meat products, poultry and egg products, egg, tuna, chicken, potato and macaroni, bakery products like cream-filled pastries, cream pies, chocolate éclairs, sandwich fillings, milk and dairy products. Foods that require considerable handling during preparation and that are frequently involved in staphylococcal food poisoning.
EPITHELIA L TISSUE OR EPITHELIA Epithelium term coined by Ruysh, it was applied originally to thin skin covering the nipple. (G.epi = upon, thele = nipple) Epithelial tis
GOLGI APPARATUS It is a complex cyctoplasmic structure made up of smooth membrane saccules or cisternae, a network of tubules with vessicles and vacuoles, which take part i
Oxidation-reduction Potential (ORP) ORP is related to the concentration of oxidizers or reducers in a solution, and their activity or strength. It provides an indication of th
Explain the Properties Locust bean gum Locust bean gum is slightly soluble in room temperature water and must be heated to 75 to 85 o C for complete hydration and viscosity dev
What is the mRNA sequence to this DNA sequence : Guanine, cytosine, adenine, adenine, thymine, guanine
Nutrition intervention Nutrition intervention, the third step of the nutrition care process, is a specific set of activities and associated materials used to address the prob
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Nature and Distribution of Viruses Although several infectious diseases of animals and plants had been found to be caused by viruses during early 20 th century, the true natur
Brackish Water The content of dissolved salts in brackish water is higher than the fresh water and ranges between 0.5 to 35%. These waters of intermediate salinity range are d
Combustion of fossil fuels and wood in industries, automobiles, aircrafts, railways, thermal plant kitchens etc., agricultural operations and industrial processing are major source
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