LIMULUS AMOEBOCYTE LYSATE (LAL) TEST FOR PYROGEN DETECTION
The Limulus amoebocyte lysate (LAL) test is applied in the testing of pharmaceuticals, medical devices, water, food, and air because of its high sensitivity and […]
Food Microbiology
PYROGENICITY AND PYROGEN TEST – SIGNIFICANCE IN PHARMACEUTICAL & FOOD PRODUCTION
Pyrogens are fever-causing (inducing) agents that include toxins of microorganisms, especially toxins or components (such as lipopolysaccharides, LPS) of the cell wall of Gram negative […]
TYPES OF PYROGENS
There are basically two types of pyrogens: Exogenous pyrogens Endogenous pyrogens. EXOGENOUS PYROGENS Exogenous pyrogens are endotoxins or lipopolysaccharide (LPS) components of Gram negative bacteria […]
PRINCIPLES OF FOOD HYGIENE
Food meant for human and animal consumption must meet certain quality and safety criteria to be adjudged safe for consumption after production. And this is […]
MICROBIAL ENUMERATION OF FOOD PRODUCTS
Food meant for human or animal consumption should be certified safe and hygienically acceptable after production; and it is critical that food and food products […]
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
Hazard analysis critical control point (HACCP) is an internationally recognized food safety system that is employed in the production line of food and food products […]
INDICATOR ORGANISMS
Indicator organisms are microorganisms that signify the possible contamination of food or food products as well as other materials or environment. They are organisms whose […]
SINGLE CELL PROTEINS
The population of the world is increasing at an alarming rate, and this calls for sustainable ways of food processing and production in order to […]
FOOD POISONING / FOOD INFECTION
Food poisoning/food infection is defined as the microbial infection or disease that is caused by the ingestion of food/food products that contains pathogenic microorganisms. It […]