In this article we will discuss about:- 1. Introduction to Escherichia Coli 2. The Organism of Escherichia Coli and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Escherichia Coli The Organism of Escherichia Coli and its Characteristics Pathogenesis and Clinical Features of Escherichia Coli Isolation and Identification of Escherichia Coli [...]
In this article we will discuss about the food poisoning that is caused by bacteria and fungi. Food-Poisoning Caused by Bacteria (Bacterial Food-Intoxications): There are two major food-poisoning or food-intoxications caused by bacteria. These are: Botulism and Staphylococcal-poisoning. 1. Botulism: Botulism is caused by the ingestion of food containing the neurotoxin (toxin that affects the nervous system) produced by Clostridium [...]
In this article we will discuss about the microorganisms that are present in various food products. Microorganisms of Plant Food Products: 1. Fruits and Vegetables: Fruits and vegetables are generally contaminated by bacteria including species of Bacillus, Enterobacter, Lactobacillus, Leuconostoc, Pseudomonas, Sarcina, Staphylococcus, Streptococcus etc. Various moulds and yeasts also inhabit the fruits and vegetables. Fruits and vegetables get rotten [...]