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Food Illness
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Topics
Micro Organisms
Bacteria Morphology
Cell Cultures and Characteristics
Enzymes Regulation
Microbial Metabolism
Microbial Genetics
DNA Replication
Translation and Regulation
Microbial Recombination and Gene Transfer
Immune System
Antigen Antibody Reaction
Bacteria
Streptococcus
Clostridium
Actinomycetes and Non Sporing Anaerobes
Brucella
Vibrio, Aeromonas and Plesiomonas
Protozon
Viruses
Viruses in Eukaryotes
Poxviridae and Picronaviridae
Hepatitis Viruses
Physical and Chemical Agents
Microbiology of Soils
Microbiology of Waste Water
Microbiology of Foods
Sauerkraut and Pickles
Fish and Sea Foods
Wine and Beer
Miscellaneous Foods
Microorganisms and Disease
Identification of Bacteria
Cell Cultivations
Growth and Nutrition of Bacteria
Enzyme Reaction
Energy Release and Conservation
Nucleic Acid Structure
Transcription
DNA Sequencing, Mutation and Repair
Polymerase Chain Reaction
Antibody
Immune Response
Staplylococcus
Bacillus
Mycobacterium
Spirochacter and Enterobacteriaceac
Pseudomonas and Burkholderia
Fungi - Molds and Yeasts
Algae
Bacteriophages
Viruses From Animal and Plants
Rhabdoviridae, Caliciviridae and Astroviridae
Retroviridae
Antimicrobial Chemotherapeutic Agents
Microbes in Aquatic Environment
Industrially Useful Microbial Processes
Fruits and Vegetables
Milk and Milk Products
Poultry, Egg and Meat
Heated Canned Foods
Food Illness
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CBSE Class 12