"stahylocous" - 1 õppematerjal

Toiduhügieen/ Mikrobioloogia

.....................................................7 4.1.Salmonelloos (salmonella) ...................................................................................................7-8 4.2.Bacillus cereus..................................................................................................................... .......8 4.3.Clostridium perfringens............................................................................................................8 4.4.Stahylocous aurecus..................................................................................................................9 4.5.Botulism (Clostridium botulinum) ...................................................................................10-11 4.6. Eschrichia coli........................................................................................................................... 11 5. Mikrobioloogilisi mürgitusi põhjustavad hallitused...................................