report of intro

report of intro - INTERNATIONAL UNIVERSITY School of...

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INTERNATIONAL UNIVERSITY School of Biotechnology I Lecturer: TONG THI HANG, MSc Student’s name: Tran Ngoc Lan Huong Student’s ID: BTUN08085 Assignment: MICROBIOLOGY- Microbiological Criteria for Foods HCM city, 11 October, 2009 TABLE OF CONTENT INTRODUCTION ……………………………………………………………2 RESEARCHING ……………………………………………………………2 Background information ………………………………………………… 2 How to develop the safety-based develop “safety –based” …………………. 3 RESULT ……………………………………………………………………. 3 DICUSSION ………………………………………………………………… 4 REFERENCE ………………………………………………………………. . 4 Page 1
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INTRODUCTION: Nowadays, people can heard a lot of words such as microbiology, microorganism and so on and their effects on the real life but also, in searching and studying of biotechnology microbiology can be seen as the elementary lectures that students have to comprehend for the first step of understanding the whole biological world and other its aspects in pathological causes and therapeutic methods for human. Microbiology is defined as the biology of microscopic organisms, or life too small to be seen with the naked eye. Microbiology covers several disciplines, including virology (study of viruses), bacteriology (study of bacteria), mycology (study of fungi), and parasitology (study of parasites). Each of these disciplines may include but is not limited to studies of infectious disease-causing microorganisms. This means that although scientists call it as “micro” but it is not narrow of information. Therefore in this assignment, I would like to introduce only a small aspects of microbiology that is Microbiological Criteria for Foods and a summary what I have read on the recently article of Center for Food Safety and Applied Nutrition in U.S.A. RESEARCHING: Background information: In the article “ Quantitative assessment of the relative risk to Public Health from Fooborne Listeria monocytogenes among selected Categories of Ready-to-Eat (RTE) Foods ”, it is said that there is a relationship between the temperature and time of refrigerated storage and the microbiological safety of refrigerated ready-to-eat (RTE) foods. Foods that had relatively low levels of initial contamination at manufacturing but which supported the growth of L. monocytogenes, were in many instances found to
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report of intro - INTERNATIONAL UNIVERSITY School of...

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