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Food Toxiinfections Produced by Bacteria - Coggle Diagram
Food Toxiinfections Produced by Bacteria
5.1. Definition, Incidence, and Factors Involved in the Occurrence of Foodborne Toxi-infections in the Human Population
History of legislation and discoveries regarding foodborne toxi-infections.
5.2. Foodborne Toxi-infections Caused by Clostridium Botulinum
Description of Clostridium botulinum and its exotoxins.
Implicated foods and preventive measures.
5.3. Foodborne Toxi-infections Caused by Staphylococcus Spp.
Description of Staphylococcus sp and its enterotoxins.
Implicated foods and preventive measures.
5.4. Foodborne Toxi-infections Caused by Bacillus Spp.
Description of Bacillus cereus.
Sources and implicated foods.
5.5. Foodborne Toxi-infections Caused by Clostridium Perfringens
Description of Clostridium perfringens.
Meat contamination and prevention measures.
5.6. Foodborne Toxi-infections Caused by Salmonella Spp.
Salmonellosis disease and its transmission.
Presence in foods and incubation period.
5.7. Foodborne Toxi-infections Caused by Shigella Spp.
Characteristics of Shigella and its relationship with E. coli.
5.8. Foodborne Toxi-infections Caused by Pathogenic Strains of Escherichia Coli
Description of enteropathogenic strains of E. coli.
Infection through foods and implicated foods.
5.9. Foodborne Toxi-infections Caused by Yersinia Spp.
Yersinia genus and its species.
Prevention measures.
5.10. Foodborne Toxi-infections Caused by Campylobacter Spp., Arcobacter Spp., and Helicobacter Spp.
Campylobacter species and their presence in foods.
5.11. Foodborne Toxi-infections Caused by Listeria Spp.
Characteristics of Listeria monocytogenes and its distribution.
Vegetable contamination and prevention measures.
5.12. Foodborne Toxi-infections Caused by Vibrio Spp.
Description of the Vibrionaceae Family.
Presence in marine waters and its relation to aquatic animals.