Food Irradiation Food Irradiation is capable of improving the safety and quality of many foods. It is the process that emits high-energy rays passing through food products, virtually killing all harmful bacteria and parasites in or on the food. Yet, the food remains raw and undergoes only minor chemical changes. Foods are treated with ionizing radiation to accomplish many different goals, one being the delivery of raw meats and sprouts. There is no guarantee that raw ground beef or sprouts will be free of certain harmful bacteria.
This formally is called an allergy. Antigens that cause allergy are called allergens, and some examples are ragweed pollen, poison ivy and can be certain food proteins (9). In the case of food allergy, the allergen is the food protein that causes an exaggerated immune response. To develop a particular food allergy, the person must first be exposed to the allergen or food protein. This initial exposure causes sensitization and it is the subsequent exposures that elicit the damaging immune responses that is recognized as the disease.
Nuclear fusion however is the reaction in which two or more nuclei combine together to form a new element with higher atomic number. The fusion of two nuclei with lower masses than iron generally releases energy, while the fusion of nuclei heavier than iron absorbs energy. This means that fusion generally occurs for lighter elements only, and likewise, that fission normally occurs only for heavier elements. For a nuclear fusion reaction to occur it is necessary to bring two nuclei so close that nuclear forces become active and glue the nuclei together. Nuclear forces are small-distance forces and have to act against the electrostatic forces where positively charged nuclei repel each other.
Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Introduction Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive
The aim of this experiment is determine the presence of these neurotransmitters in Urtica incisa nettle plant extract, and the concentrations which they prevalent. Then their biological activity will be measured based on their contractility effects of a guinea pig ileum sample. 2. MATERIALS AND METHODS 2.1 NETTLE EXTRACT The Urtica incisa nettle sample was finely cut and ground in 15 ml of chilled water. This is a noted change from the initial recommended 25 ml of chilled water, because it would give a more concentrated sample.
Animals were also weight immediately prior to sacrifice (fasted body weight). Animals were sacrificed under anesthesia with diethyl ether, and then blood samples were immediately collected in clean and dried Wiesserman tubes from the portal vein. First part of blood was collected in tubes containing potassium oxalate and sodium fluoride for the estimation of plasma glucose by O-toluidine method of Sasaki et al. (1972). Second part of blood was left to coagulate then centrifuged at 3000 rpm for 15 minutes to obtain serum to estimate some biochemical parameters.
If the food is thoroughly cooked the bacteria will be killed immediately and will not be able to cause harm to anyone. Staphylococcus – this bacteria can be found in so many places such as in the nose , throat , infected boils and cuts. They produce harmful toxins which cannot be easily killed by the cooking process. Costridium - this bacteria food in humans and animals excreta. They love to thrive in some types of food.
BETA PARTICLES Beta rays are much lighter energy particles. The beta particle is an energetic electron given off by the nucleus of unstable isotopes to restore an energy balance. They leave the nucleus at a speed of 270,000 kilometers per second. They can be stopped, for instance, by an aluminum sheet a few millimeters thick or by 3 meters of air. The RS-500 can detect most energetic beta particles through the case.
Copper (II) sulfate is toxic to fish, and must be used wisely when eradicating pesky snails and fish parasites. To protect our water pipes, we use Copper (II) sulfate to keep evasive water plant roots at bay. This special Compound is also a helping hand in organic synthesis, reacting with potassium permanganate to make an oxidant for primary alcohols. At one point in the medical field Copper (II) sulfate was used as an emetic, which made a patient throw up immediately after consumption, but is now regarded too toxic for this use. The most interesting use most would say, is the way Roger Hiorns used 75,000 liters of Cu(II)SO4 to fill an apartment, and left it to solidify for many weeks.
Best frozen foods are meats, poultry, fish, bread and baked goods. There are foods that during freezing will change texture, flavour or colour; these are fruits, potatoes, milk and dairy products, lettuce, cucumbers, celery, eggs, radishes. Drying is a very old method of food preservation that works by removing the water from food, which stops the growth of bacteria. The water is usually removed by evaporation (sun drying, air drying, wind drying). Because bacteria needs water to survive, drying effectively kills them.