To comprehends fully the principles of food sanitation. One must understand the role of microorganisms in food spoilage and poisoning. Microorganisms are found throughout

The chemistry of food lipids is complicated because they are diverse types of compounds that undergo many interactions with other components of a food. Many important and well-understood chemical changes that occur in an isolated lipid may be modified by such factors as location of the lipid in a tissue system, the presence or absence of water, and

The food scientist has a many-sided interest in carbohydrates. He is concerned with their amounts in various foods, availability (nutritional and economic), methods of extraction and analysis, commercial forms and purity, nutritional valve, physiological effects, and functional properties in foods. Understanding their functional properties in proce

France in the late 1790s was at war and having difficulty feeding its people. Napoleon's fighting forces had a diet of putrid meat and other items of poor quality. The foods available couldn't be stored or transported except in a dry state. Recognizing an important problem prize was announced offering 12,OOO francs and fame to anyone inventing a us

It is hardly necessary to stress the importance of bread as an article of food. It is not only consumed in all countries of the world, but it is also the most acceptable form of food there.

What we eat as well as how much we eat determine our nutrition status to an important extent, and influenced by a diversity of external and internal factors.

Most of this section is ’Under construction’. However a very useful site is that of the World Health Organisation (WHO) which can be accessed and gives the microbiological criteria, etc. information for a very large number of countries (WHO). 
Other sources of information are:
Codex Alimentarius Commission 
World

I’ve found a few WWW sites which summarise microbiological risk and criteria. 
Database of microbiological specifications 
World Health Organization 
Microbiological criteria in the EU 
Operating characteristic curve
 
The above graph is the ’Operating characteristic curve for n=5, c= 1 to 3

It should be remembered that methods need to be accredited by bodies such as AOAC. Simply using one’s own invented technique is not good practice.
Subsections 
Conventional methods 
ISO 6579 Salmonella 2002 method 
Rapid detection techniques 
Separation and concentration techniques 
Immunomag

It is important to be able to distingish food poisoning from food spoilage. The former is when food is eaten which looks normal, smells normal and tastes normal. Hence you eat enough to make you ill from the ingested pathogens or toxins. Spoiled food does not normally cause food poisoning because it is rejected by the consumer before ingestion. In

Diversity of microbial Life
There is considerable diversity in water and food borne microorganisms which are capable of causing human disease. Although bacteria have been the main focus of attention it should be recognised that this is primarily due to the relative ease with which these organisms can be cultured compared with viruses. In fac

Throughout the world, food production has become more complex. Frequently raw materials are sourced globally and the food is processed through an increasing variety of techniques. No longer does the local farm serve the local community through a local shop, nowadays there are international corporations adhering to national and international regi

dammarane|达玛烷
dammarane type|达玛烷型
Dane particle|丹氏粒[乙型肝炎病毒的完整毒粒]
dansyl|丹（磺）酰，1-二甲氨基萘-5-磺酰
dansyl chloride|丹磺酰氯
dansyl method|丹磺酰法
dantrolene|硝苯呋海因[肌肉松弛剂]
dark current|暗电流
dark field|暗视野，暗视场
dark field microscope|暗视野显微镜，暗视场显微镜
dark field microscopy|暗视野显微术，暗视场显微术

餐具:
coffee pot 咖啡壶
coffee cup 咖啡杯
paper towel 纸巾
napkin 餐巾
table cloth 桌布
tea–pot 茶壶
tea set 茶具
tea tray 茶盘
caddy 茶罐
dish 碟
plate 盘
saucer 小碟子
rice bowl 饭碗
chopsticks 筷子
soup spoon 汤匙
knife 餐刀
cup 杯子
glass 玻璃杯
mug 马克杯
picnic lunch 便当
fruit pl

One of the major quality aspects of our food supply is its content of vitamins and minerals. From a biological point of view, we eat to survive, and the pattern of our nut