Acta Scientific Microbiology (ASMI) (ISSN: 2581-3226)

Review Article Volume 3 Issue 11

Transcranial Magnetic Stimulation in Patients with Movement Disorders: A Review of Observational Study

Anita Chappalwar1, Vikas Pathak2, Meena Goswami3*, Raghvendra Mishra1 and Prashant Singh1*

1PhD Scholar Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India
2Professor and Head, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India
3Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India

*Corresponding Author: Meena Goswami, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India.

Received: July 10, 2020; Published: October 30, 2020

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Abstract

Foods obtained by animals like milk and meat products are highly perishable and very prone to different physic-chemical and microbial spoilage. These are nutritionally dense food with higher amount of moisture and other nutrients, hence provide conducive environment for growth of microorganisms. Hurdle technology deliberately combines existing and new preservation techniques to establish a series of preservative factors that can achieve multi-target, mild but reliable preservation effects against microbial spoilage of food. Hurdle technology usually works by combining more than one approach. The microbial stability and safety of the most traditional and novel foods is based on combinations of several preservation factors (called hurdles) and the microorganisms present in food are unable to overcome.

Keywords: Hurdle Technology; Food; Livestock Products; Multi-Targeted; Microorganisms

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Citation

Citation: Meena Goswami., et al.“Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin". Acta Scientific Microbiology 3.11 (2020): 108-113.




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