University:
Coventry University
Course:
115 BMS | Introduction to Biomedical Analysis
Academic year:

2024
Views:

386

Pages:

2
Author:

Badusha S.

vedin! Bacteixal food Porsoning or Gartinentechs. Etiological aperts Gram tre staph Bacillus cellus cl. presfmiges Cl- botulinum Listecc - claref of food poromp IP 1-6 hes Gram-re, E.coli Slupell. Styphimucun. V.chodes / v. pacchenslyhens Campylobacter jejūné Peefremed toxir Cshould be heat stable) Staph aueens (enterotoxin) & nelle producti mulle & Baulun ceeeus Cenchi toxin) fried rice. JP8-16 hes B-cereus (dkachocil toxin) Post for med tossin's (heat labite) Cl. peefomgers ditoxin certestoer) Cannedry & ydeat. Canned foods cicct the 10 0716 > 16 hes Post formed heat lasile toxin interdorf except el. botulinum (prefrened hent stable) C2 botulinum toxum Canned foods Wint E-coli Slugelle Anterotoxin Slugatories ga & veg Vecocytotoxen EHEC Willk, Mexti Vey Listeria Listendyın refageded ford S-typlumusum No toxun Nelle, meat, veg Choleratoxin Seafood (shellful) Campylobacter jejunu No toxn fevee, and pas, NFV, dvector/diyenty. 4 Culture: food culture Stool" Molecular method: PCR for jeue cody the toxi ELLSALAT to detect taxis Mild: felf limiting Symptomch Ro probistui Seven: Antitrans Antibestes havero much vor