i wanna know the implications of injured microorganisms in irradiated foods?
920558
I bet injured miroorganisms would be mad as hell and want to deliver as much pain and suffering as they could.  I'd stay away from them.
260356
Well, having worked in the field for a few years when I was in college, I can say that I think it all depends on the food in question. I spent about two and a half years working as a lab technician and assistant for a food technologist in an R&D Lab. I learned a great deal. Generally speaking, the processing and production of foods in a can or even frozen foods are fine. Most of the chemicals uses are benign and despite what many people believe, the Government does keep a close eye on what's going on in American food production plants. \n\nThat said, that does not mean that all processed foods are the same. Frozen foods are generally better then canned foods for many reasons.  First, canned foods must be sterilized to prevent bacteria from growing. This can be done by using: a) Boiling water IF and ONLY IF the acidity level of the product being canned is high enough. (Most tomato products, some fruits and many pickled vegetables. b) A combination of high temperatures (normally between 240 and 310 degrees F) and pressure.  In the case of high temperatures and pressure, many of the nutrients of the canned products escape into the broth. When the consumer drains off the water for cooking, they are draining much of the nutrients. When vegetables are frozen, they go through a process known as flash freezing, also called IQF or Individual Quick Frozen. The fresh vegetables are placed on a conveyer and are exposed to temperatures well below the freezing point around or below -43.6°F (−42°C) so that the water molecules in the product freezes almost instantly. This keeps the food from sticking together. This processes keeps the nutrients in the product. \n\nAnother problem with canning and processed prepared foods is that the need for the finished product to look good. If you take a typical New England Clam Chowder recipe, place it in a can and then processes it, (Cooking at high temperature, generally though an agitated cooker where the cans roll around in a giant auger like helix that churns the food inside for a more even distribution of heat.) when the can is opened the product would not look very tasty.  The milk and or cream will have turned brown due to the high temperatures, the clams would not be able to bee seen since the agitating will break the clams apart into very fine pieces and the normally creamy soup would be runny since the starches would have broken down. So, to fix these issues, canners use a different grade of clam that doesn’t break apart since it's tougher. Instead of just milk and or cream, powdered dairy products as well as whitening agents are used. Also, different types of starches are added to the chowder that break down at higher temperatures. None of these things are bad for you, but they are not 'good' for you either. In other words, you are getting more processes the product. After all, if you opened a can of N.E. Clam Chowder and found a brownish gray goop in the can, you wouldn’t care how good it tasted, you wouldn’t want to look at it, let alone eat it. The same considerations are considered for virtually all canned products and similar considerations are relevant for frozen foods. \n\nLastly, the packaging can also be an issue for canned products. An interesting fact is that when we were asked if we could duplicate the flavor of Americas No. 1 selling canned tomato soup, we ran test after test to find the right combination of ingratiates and still there one on unidentified taste. We couldn't nail it down. Finally, we figured it out. The unknown flavor was tin. Most tomato produces are canned in an enamel coated can to prevent the acidity of the tomatoes from eating away at the can and thus tinting the flavor of the tomato product. The top selling soup company was acutely using un-enameled cans, thus the flavor of the can itself was the missing ingredient. We ran tests, and there wasn't enough tin in the soup to be harmful. The law permits a tin content in U.S. foods
76134
How to Prevent Foodborne Illness\n\nCongress and federal agencies are examining ways to improve the meat inspection and production systems from farm to table to help reduce the risk of foodborne illness. Collectively, government, consumer groups, and the food industry are expanding food safety education efforts. Yet, even with such improvements, consumers must take the necessary steps to avoid food contamination in the home.\n\nPublic health experts believe unsanitary food preparation practices are major contributors to outbreaks. Errors made in shopping, transporting, storing, preparing, or serving food can enable bacteria to survive and grow. If foods are prepared a day or more before consumption and food handlers are careless, the chance of illness can increase because bacteria have more time to multiply. Following are 12 food-handling tips to help prevent foodborne illness:\n\nDon’t buy cans or glass jars with dents, cracks, or bulging lids.\nNever eat raw meat, poultry, seafood, or eggs.\nCook raw meat, poultry, seafood, or eggs thoroughly—to at least 165 degrees Fahrenheit—to kill any bacteria present.\nThoroughly reheat leftovers.\nPromptly refrigerate cooked meat and poultry in small, shallow containers. Remove stuffing from chicken and turkey and refrigerate separately.\nRefrigerate perishable food as soon as you get home from the market.\nStore canned goods in a cool dry place for use within a year. Never put them above the stove or in a damp area.\nDon’t thaw food on the counter; bacteria grow quickly at room temperature. Thaw food in the refrigerator or in the microwave just before cooking.\nKeep work areas clean. Wash hands, utensils, and cutting boards in hot soapy water before preparing food and after handling raw meat or poultry.\nUse a plastic or other non-porous cutting board. Wash cutting boards in the dishwasher or in hot soapy water after use.\nKeep pets away from food, cooking and eating surfaces, and equipment. Don’t count on cooking or refrigeration to “fix” a mistake.\nDon’t take chances—if you suspect there’s a problem, throw the food out.\nLikewise, the following FightBAC! safe food handling tips are provided to help consumers prevent foodborne illness in the home.\n\nCLEAN: Wash hands and surfaces often\nSEPARATE: Don’t cross-contaminate\nCOOK: Cook to proper temperatures\nCHILL: Refrigerate leftovers promptly
741317
This link is one of the better microbiology websites that I've used.\n\nhttp://www.textbookofbacteriology.net/
1126988
Salmonellosis, Salmonella Enterica
516678
It depends on the food and how long it's left out. It will not rotten in the next 5 minutes, it may in a few hours. If the food has spices or salt it may last longer b/c it will be able to fight off the bacteria.  THis is way too general of a question.
1039310
food = glucose,fertilizers to boost production of food grains,preservatives for food\nclothings=Nylon,Polyster,Rayon etc\nshelter= cement,plaster of paris,metals like iron,aluminium obtained after mettalurgical processes\ntransport=oil through cracking of crude\nhealth =antibiotics,vitamins\nadvancement of knowledge =space explorations enabled by rocket fuels(propellants)\nYou can think many more just look around yourselves
35098
Actually, foodborne illnesses come in bacteria (like salmonella or botulism), viruses (like Hepatitis and Norwalk), parasites (like Trichinosis), fungus (ergot) and oocysts (like giardia).\n\nOften the differences between being sick and having a foodborne illness are minute. Only fecal tests can confirm one way or another on foodborne illnesses. \n\nMost foodborne illnesses are accompanied by "flu-like" symptoms like fever, headache, chills, etc. The symptoms for each vary wildly, and if you can repost with more specific (and disgusting) symptoms, I can probably narrow it down for you. The good news is that almost all foodborne illness clears up on its own. Those that don't (botulism, salmonella h:0157, trichinosis) can be fatal.
327007
Since no has taken a stab at this yet, I'll try:\n\n  As an experiment, food was first cooked (to kill germs)\nand then stored in air-tight bottles. It was taken aboard an \nEnglish ship. After a couple of months the bottle was opened\nand the food was found not to have spoiled.\n  A sheet metal worker found out about this, and thought \nabout storing food in cans instead. James Burke discusses \nthis in one of the Connections Programs. I've included a \nlink in the sources part.\n  There is no reason the surface area of the can would vary\nbetween now and then unless the cans were first made with \na square bottom. I don't believe it was.
293457
Some fruits and vegetables are being irradiated so they kill bacteria that decomposes them and they can stay longer times stored, thus making them easier to sell in supermarkets and places far away from the fields.
577463
Many chemical reactions proceed slower at lower temperatures.  These include those related to spoilage of food eg ripening of fruits, and breakdown of meats.\n\nThe chemical reactions of living cells will slow, too.  This decreases the rate of multiplication of fungi and bacteria, that would contribute otherwise to food spoilage.\n\nBasically, by slowing down the movement of atoms, the rate at which they collide and join or break is also reduced.\n\nSome bacteria grow OK at low temperatures eg Listeria monocytogenes, and even Pseudomonas aerginosa ca grow a bit in refrigerators.  So cold does not completely stop all bacteria.  It is useful to slow them down.
825792
You have to be more specific.  Microorganisms grow in pretty much every condition on Earth, including hot and sulfurous ocean water by volcanic vents, in ice at the poles, in badly-preserved jars (botulism--anaerobic), inside the body, in ponds, in caves, in the dark, in the sunlight...it all depends on the specific type of microorganism.\n\nFor instance, sugar tends to kill bacteria, but mold loves sugar.  So a jar of jelly left in a fridge for a long time (cold, wet, sugary environment for the microorganisms) might not have bacteria, but it could have fuzzy mold on it.  It all depends.  \n\nBut from a food safety standpoint, you want food kept either below 40 degrees fahrenheit, or above 140 degrees, and keep it wrapped up and covered to avoid stuff dropping in it.  In general, microorganisms like: warm (not hot or cold), dark, moist, and somewhat neutral pH.  That'll grow mold, mildew, fungus, and many types of bacteria.  They usually don't like clean surfaces and they tend to die in chlorine bleach.
217969
Foodborne botulism has often been from home-canned foods with low acid content, such as asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July, 2002, fourteen Alaskans ate muktuk (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring mechanical ventilation. Other origins of infection include chopped garlic in oil, chile peppers, tomatoes, improperly handled baked potatoes wrapped in aluminum foil, and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulism toxin is destroyed by high temperatures, persons who eat home-canned foods should consider boiling the food for 10 minutes before eating it to ensure safety. Canned foods may also indicate botulism infestation by characteristic outward bulges which result from the bacteria causing pressure to rise inside the can due to gas produced as a waste product, it would be safest to simply throw such cans away. Because honey, and other sweeteners, can form an ideal medium for botulism growth, infants should not be fed them until they are weaned and their digestive juices become too acidic for the bacteria to grow.
533550
Most cans are steel cans which are covered by a thin layer of tin to prevent rust. The tin does get into your food. As far as I am aware this is independent whether the can is opened or not (unless oxidation or bacteria change the pH of the food inside, usually the lower the pH the more metal gets leached out). \nIt is arguable that once the can is open you can transfer the food into a different container, so no more tin will transfer to your food. The tin does not seem to be particularly dangerous in small amounts unless you happen to be sensitive to it. One website which discusses this is below, there will be more if you look for them. \nDifferent metals have different toxicity, and you definitely don't want to eat or drink more than you need to (the reason why you shouldn't really use hot water out of the faucet for cooking/drinking is that depending on the pipes and your boiler it will have more dissolved metals in than in cold water as heat speeds up the process). \n\nThere are also cans which are coated on the inside with something like plastic - as long as the food is not in contact with any metal it should be OK to store. \n\nA cover on your food is recommended as it slows bacteria to spread considerably, it does not have to be airtight in order to greatly reduce access of bacteria to your food. Bacteria float around in the air, so you may not want extra ones to settle on your food. (There are microbiological experiments with placing agar plates with bacterial growth media around and watch where you get most bacteria. If you place one next to a candle or any heating device you should get less, as the updraft of the air will not make it less likely that bacteria settle there. )\n\nSealing food airtight to preserve it is only useful if you sterilized your food before (e.g. by cooking it)\n\nHope these are enough bits and pieces of info...
234806
Urine, feces, expired individual, spoilage, fish
967734
When you have "food poisoning" it is important to identify\nthe bacteria that caused the problem, reason being, you \ncan severely pass this organism to another person and\nget them very sick, which is the case of some Hepatitis A\ncases, salmonella, shigella and others...These diseases can be transmitted from person to person.\nWhenever this happens, you are a Public Health hazard and\nby state regulations, your case, if positive, must be reported\nto the Health Dept. authorities...\nDoctors frequently insert a long Q-tip to obtain a sample from\nyour rectum and send it to the lab to identify the organism.\nThat's how the culture is taken.\nIn my opinion, you were seen by a good doctor who suspected\nthat you were been affected by a gastroenteritis condition\nand he needed to take that culture.\nSo to clear any misunderstanding on the subject matter,\nhe wasn't been fresh, or inappropriate by performing this test,\nhe was doing what a doctor is supposed to be doing\nwhen a patient shows up in ER with bloody diarrhea...\nThe bloody diarrhea comes from the organism irritating\nyour bowels.......
755511
..viruses ..bacteria, bad water bad food