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Staphylococci exist in air, dust, sewage, water, milk and food or on food equipment, environmental surfaces, humans and animals. Humans and animals are the primary reservoirs. Staphylococci are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals. A wide range of foods maybe involved in Staphylococcal food poisoning including ham, turkey, chicken and chicken salad, baked products, especially filled pastries, table ready-meats (sausage etc.), precooked frozen foods and dairy products.
S. aureus cells are relatively more resistant than many gram negative food spoilage organisms. Human intoxication is caused by ingesting enterotoxins produced in food by strains of S. aureus, usually because the food has not been kept hot enough (60ºC, or above) or cold enough (7.2ºC, or below). In frozen foods they may survive even at -10ºC. In general, survival of S. aureus is best in foods that contain high concentration of sugars, eggs and buffering component such as phosphates and protein. Salt concentration less than 9.5%, temperature more than 20ºC and a pH in the range 6-8 are favourable for growth and enterotoxin formation.
Explain E. coli - Microbiological Study of Water? It is always present in human intestine so its presence indicates the faecal pollution and possible presence of other human or
Cobalt deficiency The deficiency of cobalt is more commonly seen in ruminants fed on diets deficient in this essential micronutrient. Cobalt is stored only in limited amounts
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On a given microscope, the numerical aperture of the objective is 1.5. The microscope is provided with a filter that selects a wavelength of 500 nm. What is the limit of resolution
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