price and relatively easy accessibility to urban residents. While this development is positive in many ways‚ it also prevents new public health challenges for the urban population. Safe food hygiene is difficult to practice at street level‚ and outbreaks in diarrheal diseases have been linked to street food. Few vendors only acquired the knowledge of food preparation by formal training.
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Ensuring the Social‚ Political‚ and Technological Protection of Water Quality Protecting Against Bacterial‚ Parasitic‚ and Protozoan Pathogens Nathan Pankowsky Contents Abstract....................................................................................................................................................... 2 Introduction ............................................................................................................................................... 3
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physiochemical and microbiological tests carried out on fish and sixteen water samples taken from Iddo in Apapa Local Government of Lagos State‚ Nigeria revealed pollution. E‚coli‚ Proteus sp.‚ Enterobacter sp.‚ Aeromonas sp.‚ Klebsiella sp.‚ and Salmonella sp. were isolated microorganisms identified in the samples. The quantity of Total Solid (802-2711ppm)‚ Dissolved Solids (550-1990ppm)‚ Biochemical Oxygen Demand (59-140ppm)‚ Level of conductivity (120-500µS)‚ colour (5- 10HU)‚ and Nitrate (23-65ppm)
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essentially unchanged. (1) Raw meat and poultry treated with irradiation could eliminate bacteria common for these foods‚ such as E. coli‚ Salmonella‚ and Campylobacter. Irradiating prepared‚ ready- to eat meats such as hot dogs and deli meats‚ may eliminate the risk of Listeria. Additionally‚ Cyclosporine parasites and bacteria such as Shigella and Salmonella from fresh produce could be removed. There is also potential benefit for dry foods that are stored for long times and transported over great
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CU254 – Causes And Spread Of Infection. Learning Outcome 1: Infection | | Characteristics | Illnesses Caused | | | | | Bacteria | | * Unicellular. * Found in almost all kinds of habitats. | * Impetigo. * Salmonella. *Tuberculosis. | Viruses | | * Tiny organisms. * Composed of DNA and protein. | * Attach themselves to other organisms. * Aids/HIV. * Chicken Pox. * Colds/Flu. | Fungi | | * Plants. * Contains chitis instead of cellulose. * Used for food production. | * In
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of a large K_-uptake capacity and of extracytoplasmic protease activity for protamine resistance of Escherichia coli.Arch Microbiol167:126–136. Vazquez-Torres A‚ Xu Y‚ Jones-Carson J‚ Holden DW‚ Lucia SM‚Dinauer MC‚ Mastroeni P‚ Fang FC. (2000). Salmonella pathogenicity island2-dependent evasion of the phagocyte NADPH oxidase.Science‚ 287:1655-1658. Wiedemann‚ A. et al. (2001).Yersinia enterocoliticainvasin triggers phagocytosis via β1integrins‚CDC42Hs and WASp in macrophages.Cell.Microbiol.3‚ 693–702
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Unknown Lab Report Dr. Nathan Cahoone Microbiology 204 December 9‚ 2010 Introduction There are many reasons for knowing the identity of microorganisms. The study and test was done by applying all of the methods that have been learned so far in the microbiology laboratory class for the identification of an unknown bacterium which I was using unknown #25. Results Unknown #25 had the following morphology on a streak plate: medium sized butyrous cream colored colony. Gram-staining was utilized
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Mark Bittman: Analyzed Mark Bittman‚ a food journalist‚ 30-year author‚ and writer for “The Minimalist”‚ a column in the New York Times‚ explains his views on obesity and other food related issues in his article‚ “Why Take Food Seriously? Because Your Life Depends on It”. In the article‚ Bittman uses specific examples such as personal shout-outs to famous chefs‚ morbid descriptions‚ harsh facts‚ and shocking comparisons between “then and now” in the food world‚ emphasizing people’s ignorance
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Polytechnic University of the Philippines College of Science Department of Food Technology Sta. Mesa‚ Manila Food Quality Assurance HACCP plan for Cup Noodles Beef flavor (Local Trade) Proponents: Difuntorum‚ Nicole Kyra B. Ostaga‚ Kevin V. Santiago‚ Honey Grace M. Sarne‚ Marah Danica C. Tabor‚ Genevieve D. BSFT 3-1D Prof. Ana. Maria Espiritu October 9‚ 2014 Facility HACCP Team Team Member Name Position HACCP Team Role Signature Difuntorum‚ Nicole Kyra B. Quality Assurance Manager Member Ostaga
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carried by the bloodstream from the gastrointestinal tract to the other parts of the body. Foodborne infection • Foodborne viruses and parasites are good examples of microorganism that can cause infection. An example of a bacterial infection is salmonella. 2. Foodborne Intoxication • Ingestion of a harmful toxin produced in food Foodborne Intoxication • Takes when a microorganism takes place when a living microorganism is consumed and the ingested microorganism produces toxin itself causes the
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