The development of an infectious disease from the entrance of the pathogen to the appearance of clinical symptoms.
Maintenance of a food product at a specified temperature for a specific time to encourage the growth of microorganisms that may be present in the sample.
The development of an infection inside the body before the symptoms of the disease appear.
The keeping of an ill or premature baby in a controlled environment in an incubator.
The process of culturing cells or microorganisms under controlled conditions.
The maintenance of a selected temperature suited to the growth of bacteriological cultures. Most modern incubators are anhydric, electrically heated, thermostatically controlled cabinets. Despite their dependability each should be monitored by the daily inspection of a maximum – minimum thermometer. An electrothermal cut-out to operate if the temperature rises more than 3°C above the set rating is advisable, particularly in ‘hot rooms’ or with valuable cultures.
The period between the time at which a person becomes infected and the first appearance of symptoms or signs of the disease. Most acute infectious diseases have fairly definite periods of incubation. A person who has been exposed to infection is, during the incubation period, technically known as a contact. By isolating and watching contact cases, public health doctors can often successfully check a threatened epidemic.
The interval between exposure to infection and the appearance of the first symptom.
The time from when a microorganism enters the body to when it manifests as a disease; the method of growing these organisms in a lab setting.