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Nitrates and nitrites: These are added as preservatives to particularly meat products like ham, bacon and pickled meat. They are especially effective against bacteria like Clostridium botulinum and Staphylococcus aureus which have a long history of causing lethal food poisoning. Its preservative action is mainly due to the formation of nitric acid and other oxides of nitrogen and their action increases with decreasing pH value. Nitrates are more effective when they are used in combination with common salt. The presence of nitrites imparts the characteristic pink color to meat apart from protecting its flavor. It also delays the development of off-flavors during storage. Note, nitrates and nitrites are, -however, not permitted to be added to any infant food.
B i o-security in relation to diseases Bio-security is a strategic and integrated approach encompassing policy and regulatory frameworks to analyze and manage risks in the se
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What is the typical localization of the tropical forests regarding latitude? Tropical rain forests, as the Amazon forest and the Congo forest, are typically located in low lati
what is cell?
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