In this article we will discus about:- 1. Introduction to Bacillus Cereus 2. The Organism of Bacillus Cereus and its Characteristics 3. Pathogenesis and Clinical Features of Bacillus Cereus 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Bacillus Cereus The Organism of Bacillus Cereus and its Characteristics Pathogenesis and Clinical Features of Bacillus Cereus Isolation and Identification [...]
The following points highlight relation of various genera of fungi with mycotoxins. The genera are: 1. Mycotoxins of Aspergillus 2. Mycotoxins of Penicillium 3. Mycotoxins of Fusarium. Genera # 1. Mycotoxins of Aspergillus: The Aflatoxins. In 1959 a very singular event occurred which initiated the international interest which now exists in mycotoxins. This was the deaths of several thousand turkey [...]
The following points highlight top four main types of sampling schemes that are applied in microbiological testing of food. The types are:- 1. Two-Class Attributes Plans 2. Three-Class Attributes Plans 3. Choosing a Plan Stringency 4. Variables Acceptance Sampling. Type # 1. Two-Class Attributes Plans: In an attributes sampling scheme analytical results are assigned into classes; in the simplest type, [...]