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Staphylococci exist in air, dust, sewage, water, milk and food or on food equipment, environmental surfaces, humans and animals. Humans and animals are the primary reservoirs. Staphylococci are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals. A wide range of foods maybe involved in Staphylococcal food poisoning including ham, turkey, chicken and chicken salad, baked products, especially filled pastries, table ready-meats (sausage etc.), precooked frozen foods and dairy products.
S. aureus cells are relatively more resistant than many gram negative food spoilage organisms. Human intoxication is caused by ingesting enterotoxins produced in food by strains of S. aureus, usually because the food has not been kept hot enough (60ºC, or above) or cold enough (7.2ºC, or below). In frozen foods they may survive even at -10ºC. In general, survival of S. aureus is best in foods that contain high concentration of sugars, eggs and buffering component such as phosphates and protein. Salt concentration less than 9.5%, temperature more than 20ºC and a pH in the range 6-8 are favourable for growth and enterotoxin formation.
Pressure and Continuity Pressure Water pressure increases with depth which varies in the ocean from 1 atmosphere where at the surface to 1000 atmosphere at the greatest
What is Phylum Hemichordata ? The name "hemi"; (meaning "half") provides a clue to these animals, which have some of the features of chordates, and some features that are chara
Q. Proteins requirement in diabetes? Proteins: Proteins should be provided in adequate amounts to maintain a normal body composition and prevent depletion of lean tissue mass.
What characteristics might a breeder select for in (i) a cereal crop, (ii) a farm animal? (i) In a cereal variety, a breeder might select for high yield; disease-, frost- or dr
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How many asymmetric carbons does the amino acid serine have? Please explain with a strucutral diagram if possible.
Q. What is AV Block ? First Degree AV Block At rest commonly disappears with exercise owing to the vagal withdrawal. The development of a prolonged PQ segment after exerc
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The use of the gums in various foods may affect the following functional properties: 1. Water-binding capacity 2. Rheological properties 3. Capacity to form film or gel
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