The salmonella is small, gram negative, non-spore forming rod. They are widely distributed in nature with humans and animals being their primary reservoirs. Salmonella food poisonings result from indigestion of food containing appropriate strains of this genus in significant numbers. The genus Salmonella are considered ...
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Aetiological agent of brucellosis is bacteria: Brucella abortus, Brucella melitensis and Brucella suis Epidemiology They are Gram-negative, aerobic, non-spore forming, short, oval, non-motile rods that grow optimally at 37°C and pH 6.6-7.4. They are heat labile. Symptoms Incubation period varies and can take several weeks or months. ...
Aetiological agent is Bacillus cereus bacteria toxin. B. cereus can cause two different types of foodborne illnesses: the diarrhoeal type and the emetic type. Diarrhoeal toxin causing toxico-infection due to production of heat-labile toxins either in the gut or in food. The enterotoxins are produced ...
Aetiological agent is Protozoa: Entamoeba histolytica Epidemiology The organisms are amoeboid, aero-tolerant anaerobe that survives in the environment in an encysted form. Cysts remain viable and infective in faeces for several days, in soil for at least 8 days at 24-34°C. They ...
Aetiological agent is Helminth, nematode: Ascaris lumbricoiedes. Epidemiology The agent is a large nematode (roundworm) infecting the small intestine. Adult males measure 15-31cm*2-4mm, females 20-40cm*3-6mm. Eggs undergo embryonation in the soil; after 2-3 weeks they become infective and may remain viable for several ...
Aetiology of the disease is a Helminth, trematode (flatworm): Clonorchis sinensis i.e. the Chinese liver fluke. It is a flattened worm, 10-25 mm long, 3-5mm wide, usually spatula-shaped, yellow-brown in colour (owing to bile staining); has an oral and a ventral sucker and ...
The agent is a protozoon; Cryptosporidium parvum The organism has a complex life cycle that can take in a single animal host. It produces oocysts (diameter 4-6 micrometres) which are very resistant to chlorination but killed by conventional cooking procedures. Symptoms The incubation ...