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Looks at good practice in food handling. Investigates the causes, symptoms and treatment of food-borne illnesses, with emphasis on their prevention. Section 1 names the most common and some of the more...
Examines the characteristics of the five major groups of pathogens that cause infectious disease - bacteria, viruses, fungi, protozoa, and worms - and the diseases they cause in humans, as well as symptoms...
Salmonellosis is used as a model to illustrate measures that can be taken on farms, abattoirs and kitchens to control foodborne infections. Most of the images were taken on farms or in slaughterhouses and...
Cinemicrographs of ‘Salmonella’ bacteria showing the evolution of the tail into various helical forms with age and demonstrating that true motility is possessed only while the tail is still straight.
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