Tag Archives | Food Microbiology

Campylobacter: Clinical Features and Identification

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 [...]

By |2016-10-17T07:18:35+00:00October 17, 2016|Bacterial Agent|Comments Off on Campylobacter: Clinical Features and Identification
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Clostridium Botulinum: Clinical Features and Identification

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 [...]

By |2016-10-17T07:18:35+00:00October 17, 2016|Bacterial Agent|Comments Off on Clostridium Botulinum: Clinical Features and Identification
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Microbiological Examination of Foods: 7 Methods

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 [...]

By |2016-10-17T07:18:35+00:00October 17, 2016|Food Microbiology|Comments Off on Microbiological Examination of Foods: 7 Methods
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