Medical Mycology pdf download تحميل فطريات طبية

I.GENERAL REGULATIONS    download link  رابط التحميل http://adf.ly/TyZFs  

2.SPECIMEN COLLECTION    download link  رابط التحميل    http://adf.ly/TyZi8

3. RATIONALE             download link     رابط التحميل    http://adf.ly/Tya2X

4 Introduction      download link   رابط التحميل      http://adf.ly/TyaRD         

5.EXAMINATION OF SPECIMENS         download link       http://adf.ly/Tyalv

6.COLLECTION AND TRANSPORT OF SPECIMENS    download link  http://adf.ly/TybXr

 7. CULTURE MEDIA               download link    رابط التحميل     http://adf.ly/TycFX          

8.PROCESSING AND CULTURING     download link رابط التحميل   http://adf.ly/TycZG

9. ISOLATOR BLOOD CULTURES      download link   رابط التحميل    http://adf.ly/Tycso  

10. CULTURE COLLECTION          download link  رابط التحميل   http://adf.ly/Tyd7s         

11. OCULAR MICROMETER         download link رابط التحميل      http://adf.ly/TydUM

12. YEAST IDENTIFICATION        download link  رابط التحميل    http://adf.ly/TydqG

13. MOULD AND ACTINOMYCETES IDENTIFICATION   download link http://adf.ly/TyeNK

14. ANTIFUNGAL SUSCEPTIBILITY      download link    رابط التحميل http://adf.ly/Tyf1J

15. QUALITY CONTROL        download link     رابط التحميل        http://adf.ly/TyfnK

Clinical Dermatology

mycology-

mycology

pathogenic fungi

mycology-candida

Gene therapy

Rapid Detection of Yeasts and Moulds in Food

Introduction

Until about 50 years ago the spoilage of food by micro-fungi was regarded as a quality issue rather than a food safety concern. Since then, the discovery that many common mould species are in fact dangerously toxigenic has led to a radical re-think. Mycotoxin production in foods is now recognised as an important threat to public health and considerable attention is given to its control. Nevertheless, fungal spoilage of food remains a serious problem, one that has been estimated to account for between 5% and 10% of all losses in global food production. Despite this, methods for the detection, and especially the identification, of food spoilage yeasts and moulds have undergone relatively little development in comparison with methods for bacteria. Recently this situation has begun to change and some of the technological advances developed for the detection of pathogenic and spoilage bacteria have been adapted for rapid detection of yeasts and moulds.

Food spoilage by micro-fungi

Mycology-Candida

Candida