The following points highlight the top four traditional approaches for control of microbiological quality at source. The approaches are:- 1. Training 2. Facilities and Operations 3. Equipment 4. Cleaning and Disinfection. Traditional Approach # 1. Training: Food handlers should be trained in the basic concepts and requirements of food and personal hygiene as well as those aspects particular to the [...]
The following points highlight top seven methods for the microbiological examination of foods. The methods are:- 1. Indicator Organisms 2. Direct Examination 3. Cultural Techniques 4. Enumeration Methods 5. Alternative Methods 6. Rapid Methods for the Detection of Specific Organisms and Toxins 7. Laboratory Accreditation. Method # 1. Indicator Organisms: It may be necessary to carry out a microbiological examination [...]
In this article we will discuss about:- 1. Introduction to Listeria Monocytogenes 2. The Organism of Listeria Monocytogenes and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Listeria Monocytogenes The Organism of Listeria Monocytogenes and its Characteristics Pathogenesis and Clinical Features of Listeria Monocytogenes Isolation and Identification of Listeria Monocytogenes [...]