INTRODUCTION Cholera is an acute bacterial infection of the intestine caused by ingestion of food or water containing Vibrio cholerae, serogroups O139, it is a disease characterized by profuse diarrhea accompanied with a severe dehydration and loss of electrolyte (Colwell and Huq, 1994), caused by toxigenic Vibrio cholerae, a serologically diverse, environmental, and gram-negative rod bacterium (Li et al.,2002). In the absence of appropriate treatment, there is a high mortality rate. Cho...
INTRODUCTION In the production of food, it is crucial to take proper measures to ensure its safety and stability during the shelf-life. At present, many food industries are faced with different microbiological problems such as emergence of new pathogens and pathogens not previously associated withfood consumption, as well as the ability of microorganism to adapt and its resultant mutation that has given rise to altered food safety (Galvez et al., 2007). The empirical use of microorganism...
1.0 INTRODUCTION Back in 1928, Alexander Fleming began the microbial drug era when he discovered in a Petri dish seeded with Staphylococcus aureus that a compound produced by a mold killed the bacteria. The mold, identified as Penicillium notatum, produced an active agent that was named penicillin. Later, penicillin was isolated as a yellow powder and used as a potent antibacterial compound during World War II. By using Fleming’s method, other naturally occurring substances, such as chl...
