In this article we will discuss about:- 1. Introduction to Salmonella 2. The Organism of Salmonella and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Salmonella The Organism of Salmonella and its Characteristics Pathogenesis and Clinical Features of Salmonella Isolation and Identification of Salmonella Salmonella ‘s Association with Foods 1. [...]
The following points highlight four major diseases caused by foodborne viruses. The diseases are: 1. Polio 2. Hepatitis A and E 3. Gastroenteritis Viruses 4. Enteric Viruses. Disease # 1. Polio: The genus Enterovirus is made up of small (28 nm), single-stranded RNA viruses, and includes poliovirus, which was at one time the only virus known to be foodborne. Polio [...]
The following points highlight five major bacterial agents of foodborne illness. The agents are:- 1. Aeromonas Hydrophila 2. Brucella 3. Plesiomonas Shigelloides 4. Shigella 5. Scombrotoxic Fish Poisoning. Bacterial Agent # 1. Aeromonas Hydrophila: Currently, Aeromonas (principally A. hydrophila, but also A. caviae and A. sobria) has the status of a foodborne pathogen of emerging importance. Like Listeria monocytogenes, Plesiomonas, [...]