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ISOLATION OF PATHOGENIC MICROORGANISMS
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- Contributor: mr-chris
- engagements: 50
- Case No: 358709ip
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ABSRACT - [ Total Page(s): 1 ]Food handlers with poor personal hygiene working in a food service establishment could be potential sources of infection due to pathogenic organisms. This study reports the pathogenic microorganisms isolated from the palms of food handlers at the Institute of Management and Technology canteens. Ten samples were analyzed for the presence of pathogenic microorganisms following standard procedure. E.coli were the predominant bacteria (33%) followed by Staphylococcus aureus, Streptococci, salmonellaand shigella that have 23%, 18%, 15% and 11% respectively. The quality index for the hand swabs for
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CHAPTER ONE - [ Total Page(s): 2 ]CHAPTER ONE1.0INTRODUCTIONFood handlers with poor personal hygiene working in food service establishment could be potential sources of infection due to pathogenic organisms. Microbial contaminants such as bacteria, viruses, fungi, protozoa and helminthes constitutes the major cause of food borne disease with varying degree of severity ranging from mild indisposition to chronic or life threatening illness or both in developing countries such as cholera, campylobacterosis,E.coli, gastroenteritis, Salmonellosis, Shigella, typhoid fever, brucellosis, ameobiasis and poliomyelitis (E ... Continue Reading
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ABSRACT - [ Total Page(s): 1 ]Food handlers with poor personal hygiene working in a food service establishment could be potential sources of infection due to pathogenic organisms. This study reports the pathogenic microorganisms isolated from the palms of food handlers at the Institute of Management and Technology canteens. Ten samples were analyzed for the presence of pathogenic microorganisms following standard procedure. E.coli were the predominant bacteria (33%) followed by Staphylococcus aureus, Streptococci, salmonellaand shigella that have 23%, 18%, 15% and 11% respectively. The quality index for the hand swabs for
... Continue Reading
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