Microbiological condition

Soy proteins are used extensively in meat and meat products by the military, the school lunch program and consumers to save money. Their ultimate acceptability is equally dependent upon the nutritional, chemical, sensory and shelf life changes which occur when they are added. Soy proteins in meat products such as ground beef inhibit rancidity, improve tenderness, increase moisture retention, decrease cooking shrink, fat dispersion during cooking and have no important effect on microbiological condition. Concomittantly, inordinate amounts of added soy protein may cause the meat product to be too soft, exhibit an undesirable flavor and may lead to a decreased PER and a deficiency in B-vitamins and trace minerals. In emulsified meat products, soy protein effectively binds water but does not emulsify fat as well as salt soluble muscle protein. Prudent incorporation of plant proteins can result in an improvement of the quality of the meat product with inconsequential adverse effects. 

Knowledge and understanding of applicable operating procedures, especially those relating to corrective measures taken when an adverse drift in microbiological conditions is detected, will be necessary. 

Ethene and ethane account for 80% of the mass of the hydrocarbons identified as products. Trace amounts of methane and acetylene are also produced (Orth and Gillham, 1996). The reduction of PCE forms cis-1,2-dichloroethylene (DCE), frans-l,2-DCE, 1,1-DCE, vinyl chloride, ethylene, dichloroacetylene, acetylene, ethene, ethane, chloroacetylene, methane, and several alkenes ranging from C3 to C6. The trace amounts of dichloro-ethylene and vinyl chloride formed during the reduction of PCE and TCE are further reduced (Burris et al., 1995). Reaction rates vary with substrate, chemical, and microbiological conditions. Selected f1/2 values are provided in Table 13.3. 

As described above, chemical, biochemical, and microbiological conditions in the rhizosphere differ widely from those of bulk soil this can lead to changes in the dynamics and structure of humified organic matter. On the other hand, little is known about the molecular structure and degree of aggregation of humic molecules in the rhizosphere. 

M. Paul, L. W. Fund et al.. Microbiological Condition of Urban Groundwater in the Vicinity of Leaky Sewer Systems, Acta Hydrochim. et Hydrobiol. 32(4-5), 351-360, Nov. (2004). 

Table 7.2 Some selected physical, chemical and microbiological conditions along the life eyele of APIs.

Indicator organisms in given numbers convey information on deficiencies concerning the microbiological condition of a food in general, without necessarily providing evidence of the probability of... 

---