Achaar: Exploring Food Safety and Microbial Aspects

by | Apr 30, 2024 | biology

Health info on Achaar
Primary Question asked:
Food Safety – What attributes of your Achaar prevents pathogen growth?
Talk about microbio of it, commercial info, packaging, anything really

Some research articles and other sources that night help:
Isolation of histamine forming bacteria and quantification of histamine from fermented mango
pickle https://go-gale-com.ezproxy.rowan.edu/ps/i.do?p=AONE&u=rowan&id=GALE%7CA481650529&v=2.1&it=r&aty=ip
Histamine Contents of Some Commercial Vegetable Pickles https://www.researchgate.net/publication/46032508_Histamine_Contents_of_Some_Commercial_Vegetable_Pickles
Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine
Pickle https://www.proquest.com/docview/2438348019?accountid=13605&parentSessionId=DHAJVKblitnyIFFLO8U5WqhqX304Y1yY%2FG0Dmenv5cs%3D&pq-origsite=primo&sourcetype=Scholarly%20Journals
Histamine and histamine intolerance https://www-sciencedirect-com.ezproxy.rowan.edu/science/article/pii/S0002916523280533
Characterization of probiotic potential of Bacillus species isolated from a traditional brine pickle https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5686028/
Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products https://www.sciencedirect.com/science/article/pii/S0022030202741295?via%3Dihub
Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics https://www-sciencedirect-com.ezproxy.rowan.edu/science/article/pii/S0023643823002062?via%3Dihub
Effects of Lactic Acid Bacteria on Nitrite Degradation During Pickle Fermentation https://www.researchgate.net/publication/272615015_Effects_of_Lactic_Acid_Bacteria_on_Nitrite_Degradation_During_Pickle_Fermentation
The Indian Art of Pickling – An Old School Way of Preserving Food https://www.langhavalley.com/post/the-indian-art-of-pickling-an-old-school-way-of-preserving-food#:~:text=Good%20bacteria%20break%20down%20sugars,the%20pickle%20to%20go%20rotten
Science Behind Pickle https://www.arishtam.com/science-pickles/home-brew-tutorials/

Sample solution

Dante Alighieri played a critical role in the literature world through his poem Divine Comedy that was written in the 14th century. The poem contains Inferno, Purgatorio, and Paradiso. The Inferno is a description of the nine circles of torment that are found on the earth. It depicts the realms of the people that have gone against the spiritual values and who, instead, have chosen bestial appetite, violence, or fraud and malice. The nine circles of hell are limbo, lust, gluttony, greed and wrath. Others are heresy, violence, fraud, and treachery. The purpose of this paper is to examine the Dante’s Inferno in the perspective of its portrayal of God’s image and the justification of hell. 

In this epic poem, God is portrayed as a super being guilty of multiple weaknesses including being egotistic, unjust, and hypocritical. Dante, in this poem, depicts God as being more human than divine by challenging God’s omnipotence. Additionally, the manner in which Dante describes Hell is in full contradiction to the morals of God as written in the Bible. When god arranges Hell to flatter Himself, He commits egotism, a sin that is common among human beings (Cheney, 2016). The weakness is depicted in Limbo and on the Gate of Hell where, for instance, God sends those who do not worship Him to Hell. This implies that failure to worship Him is a sin.


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God is also depicted as lacking justice in His actions thus removing the godly image. The injustice is portrayed by the manner in which the sodomites and opportunists are treated. The opportunists are subjected to banner chasing in their lives after death followed by being stung by insects and maggots. They are known to having done neither good nor bad during their lifetimes and, therefore, justice could have demanded that they be granted a neutral punishment having lived a neutral life. The sodomites are also punished unfairly by God when Brunetto Lattini is condemned to hell despite being a good leader (Babor, T. F., McGovern, T., & Robaina, K. (2017). While he commited sodomy, God chooses to ignore all the other good deeds that Brunetto did.

Finally, God is also portrayed as being hypocritical in His actions, a sin that further diminishes His godliness and makes Him more human. A case in point is when God condemns the sin of egotism and goes ahead to commit it repeatedly. Proverbs 29:23 states that “arrogance will bring your downfall, but if you are humble, you will be respected.” When Slattery condemns Dante’s human state as being weak, doubtful, and limited, he is proving God’s hypocrisy because He is also human (Verdicchio, 2015). The actions of God in Hell as portrayed by Dante are inconsistent with the Biblical literature. Both Dante and God are prone to making mistakes, something common among human beings thus making God more human.

To wrap it up, Dante portrays God is more human since He commits the same sins that humans commit: egotism, hypocrisy, and injustice. Hell is justified as being a destination for victims of the mistakes committed by God. The Hell is presented as being a totally different place as compared to what is written about it in the Bible. As a result, reading through the text gives an image of God who is prone to the very mistakes common to humans thus ripping Him off His lofty status of divine and, instead, making Him a mere human. Whether or not Dante did it intentionally is subject to debate but one thing is clear in the poem: the misconstrued notion of God is revealed to future generations.

 

References

Babor, T. F., McGovern, T., & Robaina, K. (2017). Dante’s inferno: Seven deadly sins in scientific publishing and how to avoid them. Addiction Science: A Guide for the Perplexed, 267.

Cheney, L. D. G. (2016). Illustrations for Dante’s Inferno: A Comparative Study of Sandro Botticelli, Giovanni Stradano, and Federico Zuccaro. Cultural and Religious Studies, 4(8), 487.

Verdicchio, M. (2015). Irony and Desire in Dante’s” Inferno” 27. Italica, 285-297.

Sample Answer

Sample Answer

Achaar: Exploring Food Safety and Microbial Aspects

Introduction

Achaar, a traditional South Asian condiment, is a type of pickle that is known for its bold flavors and unique taste. However, beyond its culinary appeal, understanding the microbial aspects of Achaar is crucial for ensuring food safety and quality. This paper will delve into the attributes of Achaar that prevent pathogen growth, exploring its microbiology, commercial aspects, packaging considerations, and more.

Microbiology of Achaar

Achaar’s fermentation process involves beneficial microorganisms such as lactic acid bacteria, which play a key role in preventing pathogen growth. These lactic acid bacteria help lower the pH of the Achaar, creating an acidic environment that inhibits the growth of harmful bacteria. Additionally, the production of organic acids during fermentation further contributes to the preservation of Achaar by creating unfavorable conditions for pathogens to thrive.

Research articles such as “Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics” and “Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products” shed light on the specific strains of bacteria found in fermented pickles and their role in promoting food safety.

Commercial Information and Packaging

Commercially produced Achaar often undergoes stringent quality control measures to ensure food safety. Packaging plays a crucial role in maintaining the freshness and quality of Achaar. Air-tight containers and proper sealing techniques help prevent contamination and extend the shelf life of the product. Vacuum-sealed packaging can also help preserve the flavor and texture of Achaar while protecting it from external contaminants.

Studies like “Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle” provide insights into the safety and stability of probiotic strains used in fermented pickles, highlighting the importance of quality control measures in commercial Achaar production.

Conclusion

In conclusion, Achaar’s unique microbial composition, particularly the presence of lactic acid bacteria, plays a crucial role in preventing pathogen growth and ensuring food safety. Commercially produced Achaar undergoes rigorous quality control measures, including proper packaging techniques, to maintain its safety and quality. By understanding the microbiology of Achaar and implementing best practices in production and packaging, we can continue to enjoy this traditional condiment while ensuring its safety and longevity.

 

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