Microbial Load of Common 'Chat' Products

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Authors

  • M. Kaul
     Department of Microbiology, College of Home Science, Sector-10, Chandigarh ,IN
  • G. Aggarwal
     Department of Microbiology, College of Home Science, Sector-10, Chandigarh ,IN

Abstract

The safety and shelf life of any food commodity depends upon the interaction of chemical, physical and microbial factors. With a change of life style, eating out of the home is becoming very common, hence the microbiological quality of foods which are less cooked attain importance from the health point of view. The environment, while cooking and storing, becomes a significant factor in increasing the microbial load.

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Published

1988-06-01

How to Cite

Kaul, M., & Aggarwal, G. (1988). Microbial Load of Common ’Chat’ Products. The Indian Journal of Nutrition and Dietetics, 25(6), 197–199. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13616

Issue

Volume 25, Issue 6, June 1988

Section

Original Articles

License

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