Cholera is considered as a gastro-intestinal disease. An acute, secretory diarrhea caused by infection with Vibrio cholerae of the O1 and O139 serogroups. This bacterium is transmitted via contaminated food or water that has come in contact with fecal matter of the infected person. In some severe form, cholera can […]
Selective toxicity is the important characteristic of antimicrobial drugs which means that any drug is selective against a particular microorganism and also selectively act on a particular site. Not all drugs can act on every site. There are many sites at which any drug acts such as cell wall, cell […]
WHAT IS A VIRUS?????A virus is referred as an infectious agent that can only replicate inside the living cells of an organism i.e. a virus is something which can not at all grow or replicate by its own. It always needs a living cell for its replication process. It is […]
There are various types of interactions between microorganisms and other living organisms. These interactions are natural, constant and also play a significant role in maintaining the ecological balance and stability of the biogeochemical cycle of the nature. Mostly, the food products we consume are obtained from plants and animals and […]
Cheese is a most commonly used dairy product which is a product derived from milk. Cheese is available in the market in various textures, forms and flavors. It is basically the product of coagulation of milk protein, casein. Cheese is said to be a concentrated form of two major products […]
Yogurt is a basic fermented milk product that usually contains the basic bacterial starter cultures of Lactobacillus bulgaricus and Streptococcus thermophillus.Although the composition of different types of yogurts changes but there is some fixed composition of fats present in them. It is important to note that all yogurts must contain […]
Food is considered contaminated when unwanted microorganisms are present. Most of the time, the contamination is natural, but sometimes it can be artificial too.NATURAL CONTAMINATION occurs when microorganisms attach themselves to foods while the foods are in growing stages.ARTIFICIAL CONTAMINATION occurs when the food is handled or processed such as […]
When you arrive the laboratory, the first thing is that you must wash your hands with a disinfectant soap for your immediate sanitization. Eating anything in the laboratory area and smoking is strictly prohibited. Do not put anything in your mouth such as pencils, labels, or fingers. Do not store […]
Antibacterial Drugs are classified according to their site of action which are as follows : CELL WALL SYNTHESIS INHIBITORSThere are 3 different mechanisms by which anti-cell wall drugs work and thus they are also classified as following: First classification involves the drugs that directly interact with Penicillin-Binding-Proteins (PBPs) and inhibit […]
Typhoid Fever or Typhoid is a systemic enteric infection caused by bacteria usually through ingestion of contaminated food or water. The disease is also referred by several other names such as Gastric Fever, Enteric Fever, Abdominal Typhus, Infantile Remittent Fever, Slow Fever, Nervous Fever, and Pythogenic Fever. The disease causes […]
The chemical agents are mostly employed in disinfection and antisepsis. The proper use of these agents is essential to laboratory and hospital safety. Many disinfectants are available and each has its own advantages and disadvantages, but ideally the disinfectant must be effective against a wide variety of infectious agents. The […]
Microbiology is the study of microbes i.e. the organisms which we can’t see with the naked eyes. Although many microorganisms are beneficial for the human use, some are pathogenic also which causes diseases. Clinical Microbiological Laboratory is concerned with finding of those infectious, pathogenic microbes. MATERIALS USED IN MICROBIOLOGY LABLaminar […]
