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Chapter 13 Microbiological Criteria - Food Standards Agency
www.food.gov.ukcertain pathogenic micro-organisms. It is generally recognised that the most significant food-borne hazards from fresh meat are bacteria which can cause disease in humans (pathogenic bacteria), such as Salmonella, Campylobacter and human pathogenic E.coli such as E.coli O157. Some of
Incidence of multiple potentially pathogenic bacteria in ...
www.ifrj.upm.edu.my132 Md. Shahidul et al./IFRJ 21(1): 131-134 0.1 ml sample was spread over nutrient agar. Plates were incubated at 37oC for 18-24 hours and the total number of colonies was enumerated to determine the presence of total heterotrophic bacteria per ml.