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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.
How nutritional status influences the age? The nutritional status influences the age-related rate of functional decline in many organ systems in the body. Nutrition is also an
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Threatened Species - Wildlife Many plant and animal species are threatened by the possibility of extinction. However, the seriousness of the threat varies. For example, a spec
H e morrhagic enteritis in Turkeys The viral etiology in turkey poults showing sudden death was first described in1930 and thereafter reported in most turkey-producing areas.
Assume that the blood volume of a rabbit is 0.5 liters. If the effective dose of the anesthetic urethane is 10 µgrams/ml of blood, calculate the volume of a 25% urethane solution t
Explain Rickets Rickets:- A condition in children due to vitamin D deficiency.
Vitamin B 2 (Riboflavin) Riboflavin is a yellow to orange-yellow, crystalline powder of faint odour and intensely bitter taste. Its solubility in water is very slight and depe
Structure of Phloem In this we will explain the structural and functional relationship of phloem and compare it with xylem. The location of phloem with respect to other tissue
Formation of female gametes: Ovule develops from a cushion like part of the ovary called the PLACENTA. Ovule is connected to the placenta by a stalk known as FUNICLE. The
The oldest fossils look as though they were formed by organisms that resemble modern?
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