In this article we will discus about:- 1. Introduction to Bacillus Cereus 2. The Organism of Bacillus Cereus and its Characteristics 3. Pathogenesis and Clinical Features of Bacillus Cereus 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Bacillus Cereus The Organism of Bacillus Cereus and its Characteristics Pathogenesis and Clinical Features of […]
Bacillus Cereus: Clinical Features and Identification
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Food Prepared by Mould Fermentation Process
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The following points highlight the three main foods prepared by mould fermentation process produced by soya bean. The food are:- 1. Tempeh 2. Soy Sauce and Rice Wine 3. Mycoprotein. 1. Tempeh: Tempeh is a traditional mould-fermented food in Indonesia, though it has also attracted interest in the Netherlands and United States. The most popular […]
Non-Bacterial Agents of Foodborne Illness
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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 […]
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