The following points highlight the six major non-bacterial agents of foodborne illness. The agents are:- 1. Helminths and Nematodes 2. Protozoa 3. Toxigenic Algae 4. Toxigenic Fungi 5. Foodborne Viruses 6. Spongiform Encephalopathies. Non-Bacterial Agent # 1. Helminths and Nematodes: The flatworms and roundworms are not normally studied by microbiologists but amongst these groups there are a number of animal [...]
In this article we will discuss about:- 1. Introduction to Campylobacter 2. The Organism of Campylobacter and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Campylobacter The Organism of Campylobacter and its Characteristics Pathogenesis and Clinical Features of Campylobacter Isolation and Identification of Campylobacter Campylobacter’s Association with Foods 1. Introduction [...]
In this article we will discuss about:- 1. Introduction to Clostridium Botulinum 2. The Organism of Clostridium Botulinum and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Clostridium Botulinum The Organism of Clostridium Botulinum and its Characteristics Pathogenesis and Clinical Features of Clostridium Botulinum Isolation and Identification of Clostridium Botulinum [...]