Faster access than browser!Similarities between Meat spoilage and Preservative
Meat spoilage and Preservative have 5 things in common (in Unionpedia): Bacteria, Botulism, Clostridium botulinum, Decomposition, Foodborne illness.
Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
Bacteria and Meat spoilage · Bacteria and Preservative ·
Botulism
Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium Clostridium botulinum.
Botulism and Meat spoilage · Botulism and Preservative ·
Clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum.
Clostridium botulinum and Meat spoilage · Clostridium botulinum and Preservative ·
Decomposition
Decomposition is the process by which organic substances are broken down into simpler organic matter.
Decomposition and Meat spoilage · Decomposition and Preservative ·
Foodborne illness
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
Foodborne illness and Meat spoilage · Foodborne illness and Preservative ·
The list above answers the following questions
- What Meat spoilage and Preservative have in common
- What are the similarities between Meat spoilage and Preservative
Meat spoilage and Preservative Comparison
Meat spoilage has 51 relations, while Preservative has 82. As they have in common 5, the Jaccard index is 3.76% = 5 / (51 + 82).
References
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