Category Archives: Microbiology Of Food

Food Irradiation – Preservation Of Food By Radiation,The less known technique

By | November 3, 2016

Probably radiation has been transformed into a word with a negative connotation attached to it. The credit for this goes to the harmful radiations about which we read every day in the newspaper, exposure to which leads to cancer, tumors and what not.But are all the radiations harmful? With the development in the food sciences… Read More »

Microbiology Of Meat – Meat And Microbes

By | November 3, 2016

Meat is an ideal culture medium for many organisms. It is because of the various intrinsic factors like high moisture of around 75%,rich in nitrogenous compounds of sarcoplasmic and myofibrillar proteins and being supplied with minerals and accessory growth factors. It usually contains some fermentable carbohydrates at a favourable pH for most microorganisms. The inner… Read More »

Jack Daniels Manufacturing Process : The Whiskey of Secrets

By | October 11, 2016

Jack Daniel’s, one of the finest whiskeys in the world is a representative of free spirit and independence. Receiving gold medal in the world fair, Jack Daniel’s crafts something that endures for over 150 years. Created by Slaves, Jack Daniel’s was started in Lynchburg, Tennessee in 1860’s. A perfect example of rich history and substantial… Read More »

Hurdle Technology In Food Preservation

By | September 12, 2016

“Hurdle Technology” is a technology that uses a combination of two or more preservation parameters at an optimum level in order to get a maximum lethality against micro-organisms without compromising with the nutritional and sensory qualities of food products. A wide range of preservation techniques is available e.g. freezing, blanching, pasteurizing and canning but the… Read More »