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Authors
Affiliations
1 Department of Microbiology, College of Home Science, Sector-10, Chandigarh, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 25, No 6 (1988), Pagination: 197-199
Abstract
The safety and shelf life of any food commodity depends upon the interaction of chemical, physical and microbial factors. With a change of life style, eating out of the home is becoming very common, hence the microbiological quality of foods which are less cooked attain importance from the health point of view. The environment, while cooking and storing, becomes a significant factor in increasing the microbial load.