Calories are calculated by multiplying the grams of protein and carbohydrate in a serving by 4 and the grams of fat by 9. This is done because there are approximately 4 calories per gram of carbohydrate and protein and 9 calories per gram of fat. This calculation applies to all foods except those containing alcohol.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
First described as a pathogen in the late 1920's, it was not until the early 1980's that Listeria monocytogenes emerged as a food-borne pathogen. These hardy, nonspore-forming bacteria are capable of growing over a temperature range of 1-45o C (34-113o F), growing best at 30-37o C (86-99o F); a pH range of 5.5-9 preferring a slightly alkaline condition; and can survive salt concentrations up to 25%!READ MORE
Shelf-life studies Food producers are constantly creating and updating product formulations to meet consumer’s shifting preferences. Enter any grocery store and you will see a produce section which looks like an oriental bazaar. Browse the shelves and note the new sections which stock trending categories such as Organic, Gluten-free, Low-fat, Low-sodium, Free-from, Vegan and Local.READ MORE
Salmonella can be transferred from birds & mammals defecating, and then having that raw or unprocessed manure spread onto fields.READ MORE