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Preventing Infection

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Preventing Infection
Preventing Infection
INFECTION
The invasion or colonization of the body by pathogenic microorganisms
The presence of a particular type of microorganism in a part of a body where it is not normally found and may lead to a disease
Microorganism
A small (micro) living plant or animal that cannot be seen without the aid of a microscope
A microbe
Contributions
TYPES of Microorganism
Bacteria
Fungi
Protozoa
Algae
Viruses
Multicellular Animal Parasites
BACTERIA
Very small, simple, unicellular
Prokaryote (no nucleus, no membrane-bound organelles)
Bacterial Cell Yersinia pestis (formerly known as Pasteurella pestis),
DYSENTERY
Causative Agent: Shigella Dysenteriae
Source: Feces of infected people
Salmonellosis
Causative agents: S. typhimurium, S. Montenideo
Salmonella Typhi
(Typhoid fever)
BOTULISM
Causative Agent: Clostridium Botulinum
Exotoxins –
Damages the nerves leading to paralysis Deadly subs- tance TUBERCULOSIS
Causative agents:
Mycobacterium tuberculosis
Mycobacterium bovis
TETANUS or LOCKJAW
Etiologic Agent: Clostridium Tetani
Exotoxins
STAPHYLOCOCCAL
Causative agent: Staphylococcal
Most common cause of food poisoning
Mode of transmission
Common vehicle is
Custard pastries,
Processed ham and milk Eggs
FUNGI
Fungal cell
Tinea Pedis (Athlete’s Foot)
PROTOZOA
Flagellates (e.g., Giardia lamblia)
Giardia lives inside the intestines of infected humans or other animals. Individuals become infected through ingesting or coming into contact with contaminated food, soil, or water.
VIRUS
PARASITES
Flatworms: they have no body cavity, and no specialized circulatory and respiratory organs, which restricts them to flattened shapes that allow oxygen and nutrients to pass through their bodies by diffusion.
Roundworms, aka. Nematodes: roundworms have tubular digestive systems with openings at both ends.
Sources of microorganisms
Requirements of microorganisms
II. Normal Flora
Commensalism
Mutualism
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