The following points highlight the three main types of bacterial food poisoning. The types are: 1. Ingestion of Pre-Formed Toxin 2. Non-Invasive Infection 3. Invasive Infection. Type # 1. Ingestion of Pre-Formed Toxin: Toxins may be produced in and ingested with the food as in Staphylococcus aureus food poisoning and the Bacillus cereus emetic syndrome. Botulism is similar in this respect [...]
In this article we will discuss about the incidence of foodborne illness and its risk factors. Incidence of Foodborne Illness: Statistics covering foodborne illnesses are notoriously unreliable. Simply quantifying the problem of those diseases initiated by infection through the gastrointestinal tract is difficult enough, but to determine in what proportion food acted as the vehicle is harder still. Many countries [...]
In this article we will discuss about the fermentation process of cheese. Cheese can be defined as a consolidated curd of milk solids in which milk fat is entrapped by coagulated casein. Unlike fermented milks, the physical characteristics of cheese are far removed from those of milk. This is because protein coagulation proceeds to a greater extent as a result [...]