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 […]
Clostridium Botulinum: Clinical Features and Identification
Article Shared by 
Microbiological Examination of Foods: 7 Methods
Article Shared by
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 […]
Microbiological Quality Control of Food | Microbiology
Article Shared by
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 […]
This is a question and answer forum for students, teachers and general visitors for exchanging articles, answers and notes. Answer Now and help others.
Answer Now
Answer Now
Here's how it works:
- Anybody can ask a question
- Anybody can answer
- The best answers are voted up and rise to the top
Powered by WordPress. Designed by 