Related Experiment Video

Updated: Jul 17, 2026

A High-throughput Platform for the Screening of Salmonella spp./Shigella spp.
06:55

A High-throughput Platform for the Screening of Salmonella spp./Shigella spp.

Published on: November 7, 2018

Screening of some food poisoning bacteria in sausage and hamburger meat

T Abd El Aziz1

  • 1Department of Food Hygiene, Animal Health Research Institute, Dokki, Giza.

The Journal of the Egyptian Public Health Association
|January 1, 1996
PubMed

More Related Videos

Loop-Mediated Isothermal Amplification for Screening Salmonella in Animal Food and Confirming Salmonella from Culture Isolation08:24

Loop-Mediated Isothermal Amplification for Screening Salmonella in Animal Food and Confirming Salmonella from Culture Isolation

Published on: May 20, 2020

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen17:16

Development of an Electrochemical DNA Biosensor to Detect a Foodborne Pathogen

Published on: June 3, 2018

Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbial Spoilage of Food01:23

Microbial Spoilage of Food

Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...