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Features: Here, Now, and Soon to Be: A Suite of Food Lab Innovations

It’s often said that the future is now, which may explain why so many people are unprepared for it.

Departments: The Microbiology of Cereals and Cereal Products

Bacteria are frequent surface contaminants of cereal grains. For bacteria to grow in cereal grains, they require high moisture or water activity (aw) in equilibrium, with high relative humidity. Generally, bacteria are not significantly involved in the spoilage of dry grain and become a spoilage factor only after extensive deterioration of the grain has occurred and high moisture conditions exist. However, bacterial pathogens and spoilage bacteria, such as spore-forming bacteria that cause ropiness in...

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April/May 2014

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