Food Safety

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The paper studies how particular strains of pathogenic bacteria affect particular groups of foodstuff and finds that this is entirely dependent upon the molecular mechanism of the micro-organisms. Special genomic/proteomic traits (Fratamico, P., 2006) enable the micro-organisms to generate certain chemicals (Beuchat and Worthington, 1976; Kort, R., 2005) that are helpful in allowing them to gain access and survive in particular sets of food.


Interestingly, it has been proved that lysozyme action against thermophilic bacterial strains (all tabulated strains are noticeably thermophilic and inclusive) is available within a range of C (Hughey and Johnson, 1987). This is especially true for thermophilic spore-formers and it is reported that the enzyme can be used post-thermal sterilisation to enhance shelf longevity (Hughey and Johnson, 1987). It has also been proved that pathogenic bacteria can be inhibited in food by a combination of hydrostatic pressure and heat at lower temperatures than heat alone (Alpas, H., et al, 1999;). It is noted here that many foodborne pathogenic bacteria that are both gram-negative and positive have an enzyme DegP protease (C Hal, J., et al, 2001) that ensures their thermal stability. Targeting this enzyme or the gene that initiates it by either thermal or any other process would much increase death rates in these bacteria easily. It is also necessary to effectively assess the time required to initiate or complete phases other than the death phase to do this (McMeekin, T.A., et al, 1997). It is also noted at first that some of the literature is dated but care has been taken to incorporate only information that is still germane and effective today. ...
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