Pathogenic Microorganisms in Foods
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Abstract
Gastrointestinal disorders are a very common disease in the general population. Although the symptoms may not be severe, they are problems in everyday life. They occur for a variety of reasons but are mostly caused by eating and drinking. Microbial pollution causes the disease. When gastrointestinal cause inflammation or irritation to the intestinal gland, and if the toxins are released by the disease, they become more severe. Generally, patients have symptoms such as fever, abdominal pain, constipation, and may have nasal bleeding with stools. The pathogenic agents that spread include Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Shigella spp., Salmonella typhimurium, Salmonella typhi, Campylobacter jejuni, Lytosteria monocytogenes, Campylobacter coli and Escherichia coli, which should be used as a genetic agent to protect people from bacterial infections.
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Articles published are copyright of the Journal of Home Economics Technology and Innovation. Rajamangala University of Technology Thanyaburi The statements contained in each article in this academic journal are the personal opinions of each author and are not related to Rajamangala University of Technology Thanyaburi and other faculty members at the university in any way Responsibility for all elements of each article belongs to each author. If there is any mistake Each author is solely responsible for his or her own articles.
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