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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.
About the author
Fehmida Bibi, M.Sc. in Biochemistry from Gomal University, Biotechnologist diploma from the Centennial College in Toronto. For over 13 years, Bibi has served as a lecturer in chemistry at Pak International College Riyadh, K.S.A. Her research articles have been published in international journals. She currently lives in Toronto with her family.
