Nutrition is a basic human need and a prerequisite to a healthy life. Since it is bonded with food, it is essential to advocate nutrition in terms of food. A proper diet is important from the very early stages (gestation period) of life for proper growth and development. Neuronutrition portrays how food affects the brain and its function. Brain is where the performances begin and end. It monitors and controls all the energy metabolism of the body and it never stops working. Neuronutrition is the nutrition needed to achieve healthy brain and good neurocognitive function. Dietary manipulations are a viable strategy for enhancing cognitive abilities and protecting the brain from damage. No single food is key to good brain health but rather a combination of food. Neurological disorders such as Alzheimer's disease, mental fatigue, and memory problems are prevalent across the world, and this opens the door to provide tailormade products which cater to consumer's desire for better neuronutrition.
In this review article, the different parameters, mostly intrinsic, extrinsic, implicit, and processing, that have an impact on the microbial growth in the food environment has been discussed in detail. Intrinsic factors (pH, moisture content, O/R potential, antimicrobial constituents, biological structures, and nutrient content) as well as extrinsic parameters (Relative humidity, storage temperature, gaseous environment and activities of other microbes in the environment) determines the range and population of microorganisms associated with the food at any given point throughout their production and post-harvest handling, thus influencing the rate and type of spoilage that eventually renders the food inedible.
A rapid carbohydrate oxidation microtube system (Carr Microbiologicals, Wichita, Kans.), designed for detecting the saccharolytic activity of gramnegative, nonfermenting bacilli, was evaluated and compared with the conventional oxidation-fermentation method. The oxidation of glucose, maltose, lactose, and xylose was tested with 430 strains of Pseudomonas, Acinetobacter, Achromobacter, Alcaligenes, Moraxella, Flavobacterium, and Bordetella species. More than 95% of the isolates tested gave correct oxidation reactions within 4 h in the rapid carbohydrate oxidation microtubes, whereas oxidation-fermentation media required 24 h to achieve the same sensitivity. The microtube system was found to be simple, accurate, rapid, and economical.
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