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Mesophilic aerobic and facultative anaerobic microorganisms (MAFAM)

By |March 31st, 2012|

Mesophilic are organisms developed in the medium temperature (20-40 ° C):

Depending on the requirement for oxygen, organisms are divided into aerobic and anaerobic ones.

Anaerobic microorganisms live without oxygen. They can exist in such products which are packaged tightly or in the absence of air. Salmonella and botulinum inoculum (Clostridium Botulinum) are examples of anaerobic organisms:

In […]

How to differentiate high quality milk from low quality milk?

By |February 16th, 2012|

When buying milk from stores one should first pay attention to the integrity of the container. The container shall not have damaged places, regardless of its material (polymer, cardboard, etc.).

The product name, volume, richness, production date and storage period, energy value, information about the producer, as well as guidance for storage and data related to […]

Safe food at home

By |February 3rd, 2012|

Follow 5 simple steps which will help to protect you and your family from food poisoning at home

Step one: to clean

Frequently wash hands and surfaces. Bacteria being source of food-borne diseases can survive in various places, including hands, different kitchen utensils (cutting boards, kitchen table, sink, etc.) In case of not washing and cleaning properly […]

Genetically modified food

By |January 23rd, 2012|

The following three types of food are considered as Genetically modified products

Food, which is received in the result of transformation of genetic structure with foreign gene inserting or genes combination in living organisms (animals, plants, microorganisms) for the purpose of receiving qualitative other properties,
Food, which is received in the result of biological activities of living […]