In this article we will discuss about:- 1. Introduction to Clostridium Perfringens 2. The Organism of Clostridium Perfringens and its Characteristics 3. Pathogenesis and Clinical Features 4. Isolation and Identification 5. Association with Foods. Contents: Introduction to Clostridium Perfringens The Organism of Clostridium Perfringens and its Characteristics Pathogenesis and Clinical Features of Clostridium Perfringens Isolation […]
Clostridium Perfringens: Clinical Features and Identification
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Escherichia Coli: Clinical Features and Identification
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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 […]
Food Poisoning Caused by Bacteria and Fungi
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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 […]
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