Pathogenic micro-organisms

The superiority of MBR processes has also been suggested in terms of the removal of pathogenic micro-organisms, including several vimses [81, 82]. 

Pure, sound milk should have the normal colour, taste and smell it should contain no extraneous substances, antiseptics or other preservative agents and should contain no pathogenic micro-organisms, which are detectable by bacteriological examination and by the behaviour towards the reductase test (see 10. ). 

In combination with good hygienic practices, the process is effective in enhancing food safety by reducing the numbers of pathogenic micro-organisms including Listeria, Salmonella... 

Inherent potential or capacity of a chemical agent which specifically affects cells having immune functions (e.g., heavy metals can intoxicate bivalve hemocytes and impede them from ingesting and lysing pathogenic micro-organisms which can lead to either sub-lethal or lethal infections). Volume 2(1). 

In some skin disorders, a deviation from normal skin pH is observed. The skin of patients with atopic dermatitis has been shown to have elevated outside pH, especially on lesional areas, reaching values even above neutral.21,43 This can be explained by decreased level of proton-donating substances, for example, urocanic acid and amino acids.43 Higher pH on the skin surface can facilitate growth of pathogenic micro-organisms such as Staphylococcus aureus, which causes problems in patients with atopic dermatitis.43 Increased pH is also found in children with seborrheic dermatitis.59... 

The heat treatment of cream plays a decisive role in the butter-manufacturing process and the eventual quality of the butter. It is important that milk and cream be handled in the gentlest possible way to avoid mechanical damage to the fat, a serious problem in continuous manufacture (Fritz process) of butter (80). Cream is pasteurized or heat treated for the following reasons to destroy pathogenic micro-organisms and reduce the number of bacteria, to deactivate enzymes, to liquify the fat for subsequent control of crystalhzation, and to provide partial elimination of undesirable volatile flavors. 

Banerjee, M. and Sarkar, RK. 2004. Antibiotic resistance and susceptibility to some food preservative measures of spoilage and pathogenic micro-organisms from spices. Food Microbiology 21 335-342. 

International Commission of Microbiological Specifications for Foods (ICMSF). 1996. Microbiological specifications of food pathogens. Micro-organisms in Food, Vol. 5. New York Blackie Academic and Professional. 

Sterility can be defined asa complete absence of viable organisms. In order to reach sterility, all the living germs are supposed to be eradicated. This concerns pathogen as well as non-pathogen micro-organisms. The latter could cause diseases under optimal growth conditions. 

Upon attack by pathogenic micro-organisms, higher plants are known to produce antimicrobial compounds as defense substances. These allelochemicals are called phytoalexins. I chose several phytoalexins as my synthetic targets. Synthesis of some of the phytoalexins will be discussed in this section. 

The water used. in manufacture shall be pure and of drinkable quality, free from pathogenic micro-organisms. 

The reduced decay at 98-100% relative humidity as compared to that at 90-95% for carrots and possibly several other vegetables is at least in part caused by a lower production of pectolytic enzymes by the pathogenic micro-organisms at the higher humidity level. 

The intestinal flora contains, furthermore, a series of non-pathogenic micro-organisms which, by the production of enzymes acting on the carbohydrates, the fats, or the albuminoids, contribute to the digestion of the foods which have escaped the action of the gastric and pancreatic secretions. Before the part played by these latter microbes became known it was at one time even believed that their aid was indispensable to animal life. 

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