Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces

2014 ◽  
pp. 252-269
Keyword(s):  
Food Processing ◽  
Bacterial Attachment

The use of SEM to study the effect of bacteriostatic properties of sponges on bacterial attachment and growth

1992 ◽  
Vol 50 (1) ◽  
pp. 684-685
Author(s):  
R.D Pontefract ◽  
G. Bergeron
Keyword(s):  
Contact Area ◽  
Food Processing ◽  
Bacterial Attachment ◽  
Solid Surfaces ◽  
Bacterial Biofilms ◽  
Test Results ◽  
Monitoring Methods ◽  
Processing Plants ◽  
Surface Contact Area ◽  
Cleaning Procedures

Many bacteria possess the ability to adhere and grow on solid surfaces. The existence of bacterial biofilms in food processing plants and in or on food processing equipment can have serious consequences, and various cleaning and sanitizing procedures are employed to deal with such contamination. Bacteriological monitoring methods are employed to test the efficiency of these cleaning procedures, and the most widely used technique is the swab rinse method whereby a moistened sterile sv/ab is rubbed over the surface of the area to be sampled. One difficulty with this procedure is that the surface contact area of the swab is quite small, so that evenly swabbing a defined area can be difficult. To correct this problem, square sponges have been tried as substitutes to provide a much greater contact area. However, recent studies have shown that some sponges may contain bacteriostatic substances which can hinder test results. To determine whether some makes of sponges may contain bacteriostatic agents, SEM was used to examine samples which had been exposed to conditions to promote bacterial attachment and growth on their surface. The results of these observations were correlated with microbial tests to determine bacteriostatic activity of duplicate sponge samples.

New ingredients in food processing

1999 ◽  
Author(s):  
Guy Linden ◽  
Denis Lorient
Keyword(s):  
Food Processing

An Analysis of FDI in Indian Food Processing Industry

2011 ◽  
Vol 3 (3) ◽  
pp. 80-81 ◽  
Author(s):  
S. Saravanan S. Saravanan ◽  
◽  
Dr. V. Mohanasundaram Dr. V. Mohanasundaram
Keyword(s):  
Food Processing ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Indian Food

Perspectives Of Food Processing In India Under Tourism Segment

2012 ◽  
Vol 1 (3) ◽  
pp. 16-19
Author(s):  
Dr. S. Asaithambi Dr. S. Asaithambi ◽  
Keyword(s):  
Food Processing

PENGEMBANGAN MULTIMEDIA PEMBELAJARAN MATA KULIAH PENGETAHUAN ALAT PENGOLAHAN DAN PENYAJIAN MAKANAN PROGRAM STUDI TATA BOGA

2019 ◽  
Vol 5 (1) ◽  
Author(s):  
Theodora Aruan ◽  
Abdul Hamid K ◽  
Samsidar Tanjung
Keyword(s):  
Small Group ◽  
Food Processing ◽  
Field Trials ◽  
Learning Design ◽  
Study Program ◽  
Processing Program ◽  
The Media ◽  
The Subject ◽  
Two Stages ◽  
Program Knowledge

Abstrak: Penelitian ini bertujuan untuk: (1) mengembangkan multimedia pembelajaran pada mata kuliah Pengetahuan Alat Pengolahan dan Penyajian Makanan yang layak digunakan pada mahasiswa program studi Tata Boga. (2) mengetahui efektifitas multimedia pembelajaran pada mata kuliah Pengetahuan Alat Pengolahan dan Penyajian Makanan program studi Tata Boga. Penelitian menggunakan model pengembangan produk Borg and Gall yang dipadu dengan model desain pembelajaran dari Dick and Carey. Metode penelitian ini terdiri dari dua tahapan, yang mana pada tahap I merupakan tahap uji coba produk yang terdiri dari: (1) validasi ahli desain pembelajaran, (2) validasi ahli materi pelajaran, (3) validasi ahli media pembelajaran, (4) uji coba perorangan, (5) uji coba kelompok kecil, dan (6) uji coba lapangan terbatas. Hasil penelitian menunjukkan: (1) uji ahli desain pembelajaran berada pada kualifikasi sangat baik (82,17%), (2) uji ahli materi berada pada kualifikasi sangat baik (89,5%), (3) uji ahli media berada pada kualifikasi sangat baik (85%), (4) uji coba perorangan berada pada kualifikasi sangat baik (87%),  (5) uji coba kelompok kecil berada pada kualifikasi sangat baik (86%), dan (6) uji coba lapangan terbatas berada pada kualifikasi sangat baik (83,8%). Kata Kunci: multimedia, pembelajaran, pengetahuan alat pengolahan dan penyajian makanan Abstract: This study aims to: (1) develop learning multimedia in the subject of Knowledge Processing and Presentation Tools that are suitable for use in culinary study program students. (2) knowing the effectiveness of learning multimedia in the subject of Food Processing and Food Processing Program Knowledge and Processing Tools. The study used the Borg and Gall product development model combined with learning design models from Dick and Carey. This research method consists of two stages, which in stage I is the product testing phase which consists of: (1) validation of learning design experts, (2) expert material validation, (3) validation of learning media experts, (4) test try individuals, (5) small group trials, and (6) limited field trials. The results showed: (1) the learning design expert test was in very good qualification (82.17%), (2) the material expert test was in very good qualification (89.5%), (3) the media expert test was in the qualification very good (85%), (4) individual trials are in very good qualifications (87%), (5) small group trials are in very good qualifications (86%), and (6) limited field trials are at very good qualification (83.8%). Keywords: multimedia, learning, knowledge of processing and serving food

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