Why are Bacillus cereus and Clostridium perfringes problematic in terms of causative agents of foodborne illness?
Bacillus cereus is very well known for food illness because they produce resistant endospores which are very much resistant to high temperature and their spores mainly found on fried foods and now they also known for producing toxins too.
Clostridium perfringes is gram positive and also a spore forming bacteria commonly found on raw meat and poultry these bacteria when reaches intestine produce enough toxins in the intestine which causes an illness.
These both bacteria divide rapidly in intestine also lessen the frequency of probiotic / essential good bacterias.
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Why are Bacillus cereus and Clostridium perfringes problematic in terms of causative agents of foodborne illness?
Can you please explain why SAFRANIN cannot be used a primary stain, when staining Bacillus Cereus and Clostridium tetani?
Discuss the following in your initial post: Have you ever experienced a foodborne illness? Why did you suspect it was foodborne illness? What are steps that you can take to reduce your risk of acquiring a foodborne illness in your home? What advice would you give your family and friends on how to reduce the risk of acquiring a foodborne illness while eating out at a restaurant? Have you made any changes to your personal food choices as a result...