Saran's Learn Microbiology

  DAY CHAPTER NUMBER TOPICS Day – 1 25.01.26 1 Cell – Prokaryotes and Eukaryotes 2 An Introduction to Bacteria 3 Ultrastructure of Bacteria Day – 2 26.01.26 4 Shape and Arrangement of Bacteria 5 Difference between Gram positive and Gram negative bacteria 6 Bacterial Cell wall Day – 3 27.01.26 7 Bacterial Plasma membrane 8 Cell inclusions in Bacteria 9 Bacterial Ribosomes Day – 4 28.01.26 10 Bacterial Endospores 11 Bacterial Nucleoid 12 Gas vesicles in Bacteria Day – 5 29.01.26 13 Bacterial Flagella 14 Pili and Fimbriae 15 Bacterial Glycocalyx (Capsule and Sl...

  FOOD-BORNE ILLNESS AND INTOXICATION KEY DIFFERENCES: INFECTION VS INTOXICATION VS TOXICOINFECTION Feature Infection Intoxication Toxicoinfection Live organism consumed? Yes No (toxin already in food) Yes Toxin formed in intestine? Sometimes No Yes Incubation Longer (hours–days) Very short (1–6 hrs in Staphylococcus aureus ) Moderate (8–24 hrs) Example Salmonella , Shigella Staphylococcus aureus , Clostridium botulinum Clostridium perfringens BACTERIAL FOOD-BORNE ILLNESSES A) Food-Borne Infection - Caused when viable (live) pathogenic bacteria are ingested and multiply in the intestine. Pathogen Source Symptoms Key Features Salmonella spp. Eggs, poultry, milk, meat Diarrhea, fever, cramps...