Antimicrobial effects of olive oil & vinegar against Salmonella Ecoli

Biotechnology is the technological application of the principles of chemistry biochemistry and microbiology used to develop products through living systems and organisms. The project should help meet the requirements for those studying microbiology biotechnology technician and technologist programs. The research topic covered in this book Antimicrobial effects of olive oil and vinegar against Salmonella and Escherichia coli provides a pathway for students interested in exploring the antimicrobial effect of extracts obtained from natural products against food borne pathogens. Likewise it provides a chance for research students to further evaluate the effects of olive oil and vinegar against different food borne pathogens.