Quality control (QC) is defined as a monitoring system that is used for detecting and correcting analytical errors by establishing performance limits. QC is a procedure or set of procedures intended to ensure that a manufactured product including pharmaceutical and medical products or performed services adheres to a defined set of quality criteria or meets […]
Baird–parker agar is a selective medium for the enumeration of Staphylococcus aureus in foods and this was first reported by Baird–Parker. Baird-Parker Agar was developed by Baird Parker in 1962. It is a selective medium for the detection and enumeration of coagulase-positive staphylococci from food samples. Baird-Parker agar is a type of agar used for
Appertization is simply defined as the heat-treatment of food at certain temperature levels that inhibit or kill pathogenic microorganisms present in the food. Unlike pasteurization which uses temperatures below 100oC to kill microbes in food, appertization (which was discovered by Nicolas Appert in the 18th century) is generally a food preservation technique that is used
The LAL test is applied in the testing of pharmaceuticals, medical devices, water, food, and air because of its high sensitivity and specificity for endotoxins of Gram negative bacteria. LAL test is used for the quality control of pharmaceutical/medical parenteral preparations. The observation that the haemolymph (blood)of the Horseshoe crab can form clot in the
Limulus Amoebocyte Lysate (LAL) Test Read More »
Food Microbiology, Pharmaceutical Microbiology
Pasteurization is simply defined as the process of heating food during its production in order to destroy pathogenic microorganisms or food spoilage organisms in them. Food products or foods such as milk, yoghurt, dairy products and other liquid products are heated in this manner to destroy microorganisms that cause disease and spoilage in them. Pasteurization
A pyrogen is simply defined as a fever-causing (inducing) agent that includes toxins of microorganisms. The phrase “pyrogens” is derived from the Greek word “Pyros” to mean “Fire”. Pyrogens are the lipopolysaccharide (LPS) component or endotoxins of bacteria especially Gram negative organisms. They also include the cell wall components of both Gram negative and Gram
Food preservation is the technique used to prevent food spoilage. It encompass all the methods employed to inhibit or delay the growth of microorganisms especially food spoilage microbes in food and/or food products. Various methods exist for the preservation of food after production and usage. Food preservation amongst other things ensures that the shelf life
Microbial cells can exhibit different growth patterns depending on the availability of growth nutrients in their immediate environment. In batch culture, microbial cells cannot grow continuously because the growth nutrients required for development is not renewed after it has been depleted. Thus exponential growth is limited to a few generations of microbial cells in batch
MICROBIAL GROWTH PHASE Read More »
Biotechnology, Food Microbiology, Industrial Microbiology
Microorganisms including bacteria, fungi, actinomycetes and viruses possess some unique qualities different from animals and plants. And these special characteristics of microbe’s warrants there continued usage for most of the industrial and/or biotechnological processes that produce goods and services that are of huge economic importance. Microorganisms require cheap nutrients for growth and they grow and
CHARACTERISTICS OF MICROORGANISMS USED IN INDUSTRIAL MICROBIOLOGY Read More »
Industrial Microbiology, Biotechnology, Food Microbiology
The phrase sterility simply means the absence of living organisms including bacteria, fungi, viruses, protozoa and other vegetative cells in a product. Sterility is usually achieved through the process of sterilization. And sterilization is defined as the process of by which objects, materials or environments can be rendered sterile (i.e. free from living organisms). Sterilization
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Food Microbiology, Pharmaceutical Microbiology