際際滷shows by User: MDHumayunKobir2 / http://www.slideshare.net/images/logo.gif 際際滷shows by User: MDHumayunKobir2 / Thu, 06 Oct 2022 19:47:28 GMT 際際滷Share feed for 際際滷shows by User: MDHumayunKobir2 workshop.docx /slideshow/workshopdocx-253378772/253378772 workshop-221006194728-783eab8b
Study of different types of Hand tools used in workshop]]>
Study of different types of Hand tools used in workshop]]> Thu, 06 Oct 2022 19:47:28 GMT /slideshow/workshopdocx-253378772/253378772 MDHumayunKobir2@slideshare.net(MDHumayunKobir2) workshop.docx MDHumayunKobir2 Study of different types of Hand tools used in workshop <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/workshop-221006194728-783eab8b-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Study of different types of Hand tools used in workshop
workshop.docx from MDHumayunKobir2
]]> 96 0 https://cdn.slidesharecdn.com/ss_thumbnails/workshop-221006194728-783eab8b-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Food Spoilage /slideshow/food-spoilage-252774634/252774634 foodspoilage-220831101408-f3aedba0
Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology,]]>
Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology,]]> Wed, 31 Aug 2022 10:14:08 GMT /slideshow/food-spoilage-252774634/252774634 MDHumayunKobir2@slideshare.net(MDHumayunKobir2) Food Spoilage MDHumayunKobir2 Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology, <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/foodspoilage-220831101408-f3aedba0-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology,
Food Spoilage from MDHumayunKobir2
]]> 1621 0 https://cdn.slidesharecdn.com/ss_thumbnails/foodspoilage-220831101408-f3aedba0-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Contamination of Foods /slideshow/contamination-of-foods-252774378/252774378 lec-4-220831094535-1f5201de
Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology, Contamination of foods Micro organisms from various natural sources act as source of contamination. From green plants and fruits From animals From sewage From soil From water From air During handling and processing. From green plants and fruits Natural surface flora of plants varies with the plant but usually includes species of Pseudomonas, Alcaligenes, Flavobacterium, Micrococcus, coliforms and lactic acid bacteria. The no. of bacteria will depend on the plant and its environment and may range from a few hundred or thousand per square centimeter of surface to millions. Ex: Surface of well washed tomato contains 400-700 micro organisms per square centimeter. Outer tissue of unwashed cabbage contain 1 million to 2 million micro organisms. Inner tissues of cabbage contain fewer micro organisms. Exposed surface of plants become contaminated from soil, water, sewage, air and animals, so that micro organisms from these sources are added to the natural flora. Whenever conditions for growth of natural flora and contaminants are present, special kinds of micro organisms may increase. Some fruits have been found to contain viable micro organisms in their interior..From animals Sources of micro organisms from animals include the surface flora, the flora of the respiratory tract, and the flora of the gastro intestinal tract. Hides, hooves, and hair contain micro organisms from soil, manure, feed and water but contain spoilage organisms. Feathers, feet of poultry carry heavy contamination of micro organisms. Skin of many meat animals may contain micrococci, Staphylococci and beta haemolytic streptococci. Pig or beef carcasses may be contaminated with salmonellae. Salmonellosis associated with eggs has been reduced because of the pasteurization of egg products. Meat from slaughter houses is not frequently associated with human salmonellosis. Many of these diseases have been reduced or eliminated by improvement in animal husbandry, but animal disease causing infections from foods include Mycobacterium, Coxiella, Listeria, Salmonella and entropathogenic E.Coli and viruses. Insects and birds cause mechanical damage to fruits and vegetables, introduce micro organisms and open the way for microbial spoilage. From sewage When untreated domestic sewage is used to fertilize plant crops, there is a chance that raw plant foods will be contaminated with human pathogens especially those causing gastrointestinal diseases. The use of night soil as a fertilizer still persists in some parts of the world. In addition to the pathogens, coliform bacteria, anaerobes, enterococci, other intestinal bacteria and viruses can contaminate the foods from this source. Natural water contaminated with sewage contributes their micro organisms to shell fish, fish, and other seafood. From soil Soil contains greatest variety of micro organism]]>
Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology, Contamination of foods Micro organisms from various natural sources act as source of contamination. From green plants and fruits From animals From sewage From soil From water From air During handling and processing. From green plants and fruits Natural surface flora of plants varies with the plant but usually includes species of Pseudomonas, Alcaligenes, Flavobacterium, Micrococcus, coliforms and lactic acid bacteria. The no. of bacteria will depend on the plant and its environment and may range from a few hundred or thousand per square centimeter of surface to millions. Ex: Surface of well washed tomato contains 400-700 micro organisms per square centimeter. Outer tissue of unwashed cabbage contain 1 million to 2 million micro organisms. Inner tissues of cabbage contain fewer micro organisms. Exposed surface of plants become contaminated from soil, water, sewage, air and animals, so that micro organisms from these sources are added to the natural flora. Whenever conditions for growth of natural flora and contaminants are present, special kinds of micro organisms may increase. Some fruits have been found to contain viable micro organisms in their interior..From animals Sources of micro organisms from animals include the surface flora, the flora of the respiratory tract, and the flora of the gastro intestinal tract. Hides, hooves, and hair contain micro organisms from soil, manure, feed and water but contain spoilage organisms. Feathers, feet of poultry carry heavy contamination of micro organisms. Skin of many meat animals may contain micrococci, Staphylococci and beta haemolytic streptococci. Pig or beef carcasses may be contaminated with salmonellae. Salmonellosis associated with eggs has been reduced because of the pasteurization of egg products. Meat from slaughter houses is not frequently associated with human salmonellosis. Many of these diseases have been reduced or eliminated by improvement in animal husbandry, but animal disease causing infections from foods include Mycobacterium, Coxiella, Listeria, Salmonella and entropathogenic E.Coli and viruses. Insects and birds cause mechanical damage to fruits and vegetables, introduce micro organisms and open the way for microbial spoilage. From sewage When untreated domestic sewage is used to fertilize plant crops, there is a chance that raw plant foods will be contaminated with human pathogens especially those causing gastrointestinal diseases. The use of night soil as a fertilizer still persists in some parts of the world. In addition to the pathogens, coliform bacteria, anaerobes, enterococci, other intestinal bacteria and viruses can contaminate the foods from this source. Natural water contaminated with sewage contributes their micro organisms to shell fish, fish, and other seafood. From soil Soil contains greatest variety of micro organism]]> Wed, 31 Aug 2022 09:45:35 GMT /slideshow/contamination-of-foods-252774378/252774378 MDHumayunKobir2@slideshare.net(MDHumayunKobir2) Contamination of Foods MDHumayunKobir2 Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology, Contamination of foods Micro organisms from various natural sources act as source of contamination. From green plants and fruits From animals From sewage From soil From water From air During handling and processing. From green plants and fruits Natural surface flora of plants varies with the plant but usually includes species of Pseudomonas, Alcaligenes, Flavobacterium, Micrococcus, coliforms and lactic acid bacteria. The no. of bacteria will depend on the plant and its environment and may range from a few hundred or thousand per square centimeter of surface to millions. Ex: Surface of well washed tomato contains 400-700 micro organisms per square centimeter. Outer tissue of unwashed cabbage contain 1 million to 2 million micro organisms. Inner tissues of cabbage contain fewer micro organisms. Exposed surface of plants become contaminated from soil, water, sewage, air and animals, so that micro organisms from these sources are added to the natural flora. Whenever conditions for growth of natural flora and contaminants are present, special kinds of micro organisms may increase. Some fruits have been found to contain viable micro organisms in their interior..From animals Sources of micro organisms from animals include the surface flora, the flora of the respiratory tract, and the flora of the gastro intestinal tract. Hides, hooves, and hair contain micro organisms from soil, manure, feed and water but contain spoilage organisms. Feathers, feet of poultry carry heavy contamination of micro organisms. Skin of many meat animals may contain micrococci, Staphylococci and beta haemolytic streptococci. Pig or beef carcasses may be contaminated with salmonellae. Salmonellosis associated with eggs has been reduced because of the pasteurization of egg products. Meat from slaughter houses is not frequently associated with human salmonellosis. Many of these diseases have been reduced or eliminated by improvement in animal husbandry, but animal disease causing infections from foods include Mycobacterium, Coxiella, Listeria, Salmonella and entropathogenic E.Coli and viruses. Insects and birds cause mechanical damage to fruits and vegetables, introduce micro organisms and open the way for microbial spoilage. From sewage When untreated domestic sewage is used to fertilize plant crops, there is a chance that raw plant foods will be contaminated with human pathogens especially those causing gastrointestinal diseases. The use of night soil as a fertilizer still persists in some parts of the world. In addition to the pathogens, coliform bacteria, anaerobes, enterococci, other intestinal bacteria and viruses can contaminate the foods from this source. Natural water contaminated with sewage contributes their micro organisms to shell fish, fish, and other seafood. From soil Soil contains greatest variety of micro organism <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/lec-4-220831094535-1f5201de-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology, Contamination of foods Micro organisms from various natural sources act as source of contamination. From green plants and fruits From animals From sewage From soil From water From air During handling and processing. From green plants and fruits Natural surface flora of plants varies with the plant but usually includes species of Pseudomonas, Alcaligenes, Flavobacterium, Micrococcus, coliforms and lactic acid bacteria. The no. of bacteria will depend on the plant and its environment and may range from a few hundred or thousand per square centimeter of surface to millions. Ex: Surface of well washed tomato contains 400-700 micro organisms per square centimeter. Outer tissue of unwashed cabbage contain 1 million to 2 million micro organisms. Inner tissues of cabbage contain fewer micro organisms. Exposed surface of plants become contaminated from soil, water, sewage, air and animals, so that micro organisms from these sources are added to the natural flora. Whenever conditions for growth of natural flora and contaminants are present, special kinds of micro organisms may increase. Some fruits have been found to contain viable micro organisms in their interior..From animals Sources of micro organisms from animals include the surface flora, the flora of the respiratory tract, and the flora of the gastro intestinal tract. Hides, hooves, and hair contain micro organisms from soil, manure, feed and water but contain spoilage organisms. Feathers, feet of poultry carry heavy contamination of micro organisms. Skin of many meat animals may contain micrococci, Staphylococci and beta haemolytic streptococci. Pig or beef carcasses may be contaminated with salmonellae. Salmonellosis associated with eggs has been reduced because of the pasteurization of egg products. Meat from slaughter houses is not frequently associated with human salmonellosis. Many of these diseases have been reduced or eliminated by improvement in animal husbandry, but animal disease causing infections from foods include Mycobacterium, Coxiella, Listeria, Salmonella and entropathogenic E.Coli and viruses. Insects and birds cause mechanical damage to fruits and vegetables, introduce micro organisms and open the way for microbial spoilage. From sewage When untreated domestic sewage is used to fertilize plant crops, there is a chance that raw plant foods will be contaminated with human pathogens especially those causing gastrointestinal diseases. The use of night soil as a fertilizer still persists in some parts of the world. In addition to the pathogens, coliform bacteria, anaerobes, enterococci, other intestinal bacteria and viruses can contaminate the foods from this source. Natural water contaminated with sewage contributes their micro organisms to shell fish, fish, and other seafood. From soil Soil contains greatest variety of micro organism
Contamination of Foods from MDHumayunKobir2
]]> 856 0 https://cdn.slidesharecdn.com/ss_thumbnails/lec-4-220831094535-1f5201de-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Factor affecting growth of microorganisms in food /slideshow/factor-affecting-growth-of-microorganisms-in-food/252774356 lec-3-220831094309-c2f22b0c
Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology,]]>
Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology,]]> Wed, 31 Aug 2022 09:43:09 GMT /slideshow/factor-affecting-growth-of-microorganisms-in-food/252774356 MDHumayunKobir2@slideshare.net(MDHumayunKobir2) Factor affecting growth of microorganisms in food MDHumayunKobir2 Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology, <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/lec-3-220831094309-c2f22b0c-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Md. Humayun Kobir Dept: Agro Product processing Technology Jashore University Of Science and Technology,
Factor affecting growth of microorganisms in food from MDHumayunKobir2
]]> 5518 0 https://cdn.slidesharecdn.com/ss_thumbnails/lec-3-220831094309-c2f22b0c-thumbnail.jpg?width=120&height=120&fit=bounds presentation Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Agribusiness, management and planning as well /slideshow/agribusness-management-and-planning-as-well/252545005 abm111theorynotes-220814172104-6a5bf534
probably needed for agribusness and management student]]>
probably needed for agribusness and management student]]> Sun, 14 Aug 2022 17:21:04 GMT /slideshow/agribusness-management-and-planning-as-well/252545005 MDHumayunKobir2@slideshare.net(MDHumayunKobir2) Agribusiness, management and planning as well MDHumayunKobir2 probably needed for agribusness and management student <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/abm111theorynotes-220814172104-6a5bf534-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> probably needed for agribusness and management student
Agribusiness, management and planning as well from MDHumayunKobir2
]]> 854 0 https://cdn.slidesharecdn.com/ss_thumbnails/abm111theorynotes-220814172104-6a5bf534-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 https://public.slidesharecdn.com/v2/images/profile-picture.png https://cdn.slidesharecdn.com/ss_thumbnails/workshop-221006194728-783eab8b-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/workshopdocx-253378772/253378772 workshop.docx https://cdn.slidesharecdn.com/ss_thumbnails/foodspoilage-220831101408-f3aedba0-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/food-spoilage-252774634/252774634 Food Spoilage https://cdn.slidesharecdn.com/ss_thumbnails/lec-4-220831094535-1f5201de-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/contamination-of-foods-252774378/252774378 Contamination of Foods