Detection of Bacterial Contaminants in Food Term Paper by Top Papers

Detection of Bacterial Contaminants in Food
A review of an experiment on bacterial contaminants in food.
# 142762 | 2,000 words | 0 sources | MLA | 2009 | US
Published on Dec 01, 2009 in Nutrition (Food) , Biology (General)


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Description:

The paper relates that the experiment results indicate that different types of foods become contaminated and spoil at faster rates than others. The paper reveals that it appears that natural unprocessed products spoil faster than foods that contain a high amount of processing; meats appear to spoil at a faster rate than processed grains, such as rice. The paper noets that one limitation of the experiment is that the food samples did not contain a lot of variation.

From the Paper:

"The experiment results indicate that different types of foods become contaminated and spoil at faster rates than others. It appears that natural unprocessed products spoil faster than foods that contain a high amount of processing. Meats appear to spoil at a faster rate than processed grains, such as rice. One limitation of the experiment is the food samples did not contain a lot of variation.
"Introduction: Each year, "76 million people in the United States get sick from..."

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APA Format

Detection of Bacterial Contaminants in Food (2009, December 01) Retrieved May 28, 2020, from https://www.academon.com/term-paper/detection-of-bacterial-contaminants-in-food-142762/

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"Detection of Bacterial Contaminants in Food" 01 December 2009. Web. 28 May. 2020. <https://www.academon.com/term-paper/detection-of-bacterial-contaminants-in-food-142762/>

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