The structure of the bacteriology division
The divisions includes the following laboratories:
A. The laboratory for bacteriology and clinical mycology.
B. The laboratory for the hygiene of animal source foods and animal feed.
C. The chemical residue laboratory.
D. The laboratory for the quality of fish and fishing products.
The goals of the bacteriology division
- The ongoing diagnosis of infections caused by bacteria, fungi and toxins.
- Performing studies and reviews in the fields of pharmacodynamics and medication effectiveness.
- Testing and registering disinfectants.
- Testing for residues and inhibitory substances in animal source foods.
- Testing the microbiological quality of food and fish.
- Testing the general quality of fish and their products and of milk and dairy products.
- National centers and reference centers for Brucellosis, Botulism and biological residues in food.
- A stock of reference strains, Brucellosis and udder diseases.
The laboratory for bacteriology and clinical mycology
- A Brucellosis laboratory, including a national center and an international reference laboratory for Brucella which is affiliated to the OIE
- A laboratory for acid fast and anaerobic bacteria, including a national Botulism center.
- A laboratory for abortion inducing factors including leptospirosis.
- A laboratory for udder diseases and a national center for udder health.
- A laboratory for general bacteriological and mycological diagnostics.
The goals of the service
- The isolation and identification of bacterial and mycological pathogens and testing their sensitivity to medication.
- Performing studies and reviews in the fields of bacterial ad mycological infections.
- Advising doctors in fields related to the laboratory’s activities.