In this article we will discuss about:- 1. Introduction to Vibrio 2. The Organisms of Vibrio and their Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Vibrio The Organisms of Vibrio and their Characteristics Pathogenesis and Clinical Features of Vibrio Isolation and Identification of Vibrio Vibrio’s Association with Foods 1. Introduction [...]
In this article we will discuss about:- 1. Introduction to Staphylococcus Aureus 2. The Organism of Staphylococcus Aureus and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Staphylococcus Aureus The Organism of Staphylococcus Aureus and its Characteristics Pathogenesis and Clinical Features of Staphylococcus Aureus Isolation and Identification of Staphylococcus Aureus [...]
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. [...]