The term mutation is derived from the Latin word “mutare” – which means “to change”. Thus, mutation is simply defined as the change in genetic makeup (genotype) of an organism which results in the transformation of the phenotype of the organism. Mutation is an inheritable change in the base sequence of the genome of an […]
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Biotechnology
Microorganisms including bacteria, fungi, algae and viruses are important tools used for a wide variety of pharmaceutical and/or biotechnological processes including but not limited to drug and vaccine production, single cell protein production, production of probiotics and other therapeutic, cosmetic or pharmaceutical products. For effective and sustainable production of useful microbial by-products, microorganisms can be
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Biotechnology
The phrase liposome is derived from two Greek words: Lipos which means “fat” and Soma which means “body”. Liposomes (also known as closed bilayer phospholipid systems) are artificial spherical vesicles that possess several or at least one lipid bilayer for the incorporation of an active agent such as a drug. They are often used as
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Biotechnology
Pathogenic bacteria enter the human body in various ways and through various medium or routes. Some of the portal of entry of infectious agents into our body including bacteria, protozoa, viruses and fungi are as follows: THE SKIN The human skin is usually the first physical barrier that prevents the entry of pathogenic microorganisms into
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Epidemiology
Hazard analysis critical control point (HACCP) is an internationally recognized food safety system that is employed in the production line of food and food products in food processing industries to ensure food safety, food hygiene and good food quality. It is a quality assurance technique or system that is used especially in food processing and
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Pharmaceutical Microbiology, Food Microbiology
Indicator organisms are microorganisms that signify the possible contamination of food or food products as well as other materials or environment. They are organisms whose presence in a material or environment serves to indicate the condition or quality of the material or environment. To meet the local and internationally established microbiological criteria for safe and
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Pharmaceutical Microbiology, Environmental & Soil Microbiology, Food Microbiology
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
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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