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Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microorganisms present, foods may spoil or be preserved by fermentation. Foods can act as a reservoir for disease transmission, and thus detection and control of pathogens and spoilage organisms are important areas of food microbiology.
During the entire sequence of food handling from the producer to the final consumer, microorganisms can affect food quality and develop potential health effects for humans. Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics (tactile, visual, olfactory or flavour). Chemical reactions that cause offensive sensory changes in foods are mediated by a variety of microbes that use food as a carbon and energy source. These organisms include bacteria, fungi, protozoa and viruses. Many physical and chemical methods are employed to control the growth of certain microbes on foods thereby preventing their spoilage.
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The abstract section provides a concise summary of the Microbial Food Spoilage Disorders (Diseases) And It’s Control, including the issue statement, methodology, findings, and conclusion
The introduction section introduces the Microbial Food Spoilage Disorders (Diseases) And It’s Control by offering background information, stating the problem, aims, research questions or hypotheses, and the significance of the research
The literature review section presents a review of related literature that supports the current research on the Microbial Food Spoilage Disorders (Diseases) And It’s Control, systematically identifying documents with relevant analyzed information to help the researcher understand existing knowledge, identify gaps, and outline research strategies, procedures, instruments, and their outcomes
The conclusion section of the Microbial Food Spoilage Disorders (Diseases) And It’s Control summarizes the key findings, examines their significance, and may make recommendations or identify areas for future research
References section lists out all the sources cited throughout the Microbial Food Spoilage Disorders (Diseases) And It’s Control, formatted according to a specific citation style
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