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What is salmonella typhosn
Typhoid is an enteric fever, which relates to acute infection of short duration. It is caused by bacteria called Salmonella typhosn about which you may recall studying ' in the Food Microbiology and Safety Course. The mode of spread of this infection is through the fecal-oral route. The source of infection is the drinking water, milk and food contaminated by intestinal contents (through feces and urine) of the patients or "carriers" or by flies which transmit the disease. It may affect all age groups but is commonly observed in children. The incidence and magnitude of typhoid fever has greatly reduced in the present context due to improved sanitation and vaccines and effective drugs available.
Do you know what the recommendations for fibre are? Well, the crude fibre intake should be 14 g/1000 Kcal. For adult woman 25 g/day and for adult man 38 g/day is desirable.
What is the meaning of Visuoperceptive disorders It relates to the way in which brain damage impairs people's ability to adapt to the visual world and the concepts used to trea
#question.what is the mechanism of circulatory system .
Clothes : The concept of clothes might have started even before weaving, as an extension of the practice of carrying food hd implements about. Attachments with a convenient
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Diploidy and Haploidy :: In the chromosomal complement given species not all the chromosomes are different from each other .In fact these are in pairs ,i.e. every two chrom
general characteristics of sponges
Distinguish between epithelial and connective tissues with respect to their cell arrangement? PROVIDE a specific example( for both tissue types) of how the arrangement of cells hel
Dietary counseling based on the food pyramid concept and the food to target concept will be quite useful in the management of the disease. The optimal age for discontinuing the
Cellular respiration Cellular respiration is more or less a reverse process of photosynthesis. During cellular respiration complex carbon compounds, especially the carbohydrat
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