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The Power of Doubling / La puissance de la duplication

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Did you know that many of the microorganisms present in our food and water grow through a process of splitting? One cell becomes two, these two split and become four, and so one. Under favourable conditions, the time between each splitting is short and quick, which is rather worrisome. Another troubling thing is that we cannot see these microorganisms nor detect their presence until the danger level has been exceeded.  If you are interested in reading on the Power of Doubling and the growth rate of microorganisms, please read an interesting feature article on food safety, written by Dr. Don Mercer of the University of Guelph and published by SCC.

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