Thepopulation of the world is increasing at an alarming rate, and this calls for sustainable ways of food processing and production in order to contain the current food scarcity in some parts of the world especially in sub-Saharan Africa. The big question is: “how can microorganisms help to feed the worlds teeming population?” Microorganisms have […]
SINGLE CELL PROTEINS Read More »
Biotechnology, Food Microbiology, Industrial Microbiology
Food poisoning/food infection is defined as the microbial infection or disease that is caused by the ingestion of food/food products that contains pathogenic microorganisms. It is an acute or chronic gastroenteritis that is caused by the consumption/ingestion of foods contaminated with pathogenic microorganisms including bacteria, fungi, viruses and even microbial toxins. Food poisoning can also
Food borne diseases are diseases caused by the ingestion of food borne pathogens. They are generally regarded as gastrointestinal infections that occur when microbes are ingested via contaminated foods or food products. In cases of food borne diseases, the ingested food borne pathogen grows within the gastrointestinal tract (GIT) or gut of the affected individual;
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Food Microbiology
Microbial contamination of food is almost inevitable owing to the ubiquity of microorganisms – which are found everywhere and even where life rarely exists. The soil, air, water, animals and animal products, plants and plant products, food handlers, food processing equipment and food storage vessels or platforms are some typical examples of various sources of
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Food Microbiology
Extrinsic factors of food spoilage are the non-substrate factors that affect the spoilage of foods and food products and which are not innately found in the foods. These factors are the environmental factors that are implicated in food spoilage occurrences. They are different from the intrinsic factors that cause food spoilage. The extrinsic factors are
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Food Microbiology
Intrinsic factors of food spoilage are those inherent factors that are associated with the food and which in several ways affect the overall physical and chemical composition of the food. Intrinsic factors are food related factors; and they are generally referred to as the physico-chemical properties of food. The composition of a particular food is
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Food Microbiology
What is food spoilage? Food spoilage is simply defined as the change in the overall appearance, taste and smell of a particular food or food products due to microbial activities. Food as earlier said in our previous posts contains nutrients that also support the growth of microbes especially those that are notorious in causing food
COLLECTION OF SPUTUM Sputum specimens are collected from patient’s suspected to have respiratory disorders example tuberculosis (TB) and pneumonia. A sterile wide – mouthed container is given to the patient to collect the sputum. Sputum passes via the pharynx and the mouth as it is being collected, and there is always a possibility of being
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Laboratory Biosafety, Microbe Lab, Safety tips in Microbiology Lab
The sample collection unit is one of the most important units in the clinical microbiology laboratory because it acts as a middle man between the patients and the microbiologists working in the laboratory. The sample collection unit is largely responsible for the collection of different clinically important specimens from patients (both outgoing and in-patients), registration
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Microbe Lab, Laboratory Biosafety, Safety tips in Microbiology Lab
Good laboratory practice (GLP) is simply defined as a laboratory quality measure or protocol that is concerned with the organizational process and the conditions under which laboratory experimentations (inclusive of other non-clinical studies) are planned, performed, monitored, recorded, archived, retrieved and reported. The main goal of GLP in any medical or non-medical laboratory is to
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Laboratory Biosafety, Microbe Lab, Safety tips in Microbiology Lab