Air quality is a critical factor in food safety, directly impacting product quality, shelf life, and compliance with global standards.
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Read MoreLorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s,Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s,Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s,Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s,Lorem Ipsum is simply...
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Read MoreWhy do we use it? It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy. Various versions have evolved over the years, sometimes by...
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Read MoreWhere does it come from? Contrary to popular belief, Lorem Ipsum is not simply random text. It has roots in a piece of classical Latin literature from 45 BC, making it over 2000 years old. Richard McClintock, a Latin professor at Hampden-Sydney College in Virginia, looked up one of the more obscure Latin words, consectetur, from a Lorem Ipsum passage, and going through the cites of the word in classical literature, discovered the undoubtable source. Lorem Ipsum comes from sections 1.10.32 and 1.10.33 of “de Finibus Bonorum et Malorum” (The Extremes of Good and Evil) by Cicero, written in 45...
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Read MoreContents of this Presentation Part 1: Introduction to Basic Meat Microbiology ❖ What is Microorganisms And Microbiology ❖ Type of Microorganisms in meat ❖ Sources of meat contamination Part 2: Spoilage and Pathogenic Microorganisms in Meat ❖ Types of spoilage bacteria and their effects ❖ Common pathogenic bacteria (e.g., Salmonella, E. coli, Listeria) ❖ Common Viruses in meat ❖ Common parasites in meat Introduction to Basic Meat Microbiology Microorganisms are tiny living organisms that are too small to be seen with the naked eye. They are a diverse group of life forms that include bacteria, archaea, fungi, protozoa, algae, and...
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