Monera lab

St. Alphonsa Forane Church, Kalewadi, Pune Religious Organization

Potable water and Non-Potable water.

Special offer from ⓂONERA LAB this diwali.

1st offer- Water testing💦 potability with 15para only at Rs.900/- per sample for giving 3 or more samples.

2nd offer- food microbiological testing 🍜5parameters at Rs.800/- per sample for giving 3 or more samples
Hurry up offer valid till 7th Nov
Forward to ur friends
For more details
Call on 8805678353 or send sms water testing intrested.

Spoilage of food by temperature: Any non sterile food is likely to spoil in time if it is moist enough and unfrozen. There is likelihood of spoilage at any temperature between -5 and 70 C. Since microorganisms differ so widely in their optimal, minimal, and maximal temperatures for growth, it is obvious that the temperature at which a food is held will have a great influence on the kind, rate, and amount of microbial induced change that will take place. Even a small change in temperature may favor an entirely different kind of organism and result in a different type of spoilage.

Spoilage of food
Decay or decomposition of an undesirable nature usually is implied when the term "spoiled" is applied to food, while food unfit to eat for sanitary reasons usually is not called spoiled. Spoilage may be due to one or more of the following:
1. Growth and activity of microorganisms (or higher forms occasionally). Often a succession of organisms is involved.
2. Insects
3. Action of enzymes of the plant or animal food.
4. Purely chemical reactions, i.e; those not catalyzed by enzymes of the tissues or of microorganisms.
5. Physical changes, such as those caused by freezing, burning, drying, pressure. etc

Freedom from pollution at any stage in production or handling. Vegetables should not be consumed raw if they had been fertilized with sewage, oysters from water contaminated with sewage should be rejected, food handled by dirty or diseased workers should be spurned, food contaminated by flies or rodents should be suspect.

Do you know this?
Surface vegetables microorganisms:
The numbers of bacteria will depend on the plant and its environment and may range from few hundred or thousand per square centimeter of surface to millions.
For example; The surface of well washed tomato may show 400 to 700 microorganisms per square centimeter, while an unwashed tomato would have several thousand. Outer tissue of unwashed cabbage might contain 1 million to 2 million microorganisms per gram, but washed and trimmed cabbage might contain 2,00,000 to 5,00,000