Cause and spread of infection 1.1. Identify the differences between bacteria‚ viruses‚ fungi and parasites All 4 are different types of pathogens Bacteria is a single celled organism that multiply by themselves. They lives within and on most living and nonliving things. The majority of bacteria’s are harmless and beneficial to the human body but some can cause infectious diseases. A bacterium usually affects one part of the body and doesn’t spread across or through the body. Bacterial infections
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4.5 DISCUSSION The bioluminescent bacteria grow well and produce good glowing in the SWC agar media compared to the LA agar media. In LA agar media‚ the production of light was very deem. It also took much time to solidify and the agar media was too soft and forms hole‚ therefore good streaking couldn’t be done. There might be error in the composition of the LA agar media ingredients. However‚ when SWC agar media used‚ there was good growth of bacteria and bright production of light. When comparing
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Microbes are diverse– protozoa‚ bacteria‚ fungi and microscopic plants viruses‚ viroids and also prions that are proteinacious infectious agents. Some of the microbes are shown in Figures 10.1 and 10.2. Microbes like bacteria and many fungi can be grown on nutritive media to form colonies (Figure 10.3)‚ that can be seen with the naked eyes. Such cultures are useful in studies on micro-organisms. BIOLOGY (a) (b) (a) (b) (c) (c) Figure10.1 Bacteria: (a) Rod-shaped‚ magnified 1500X
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Microorganisms are capable of causing infection or spoilage. Controlling bacterial growth is important in poultry farm businesses that use equipment to decontaminate processing plant fluids before disposal. During quality control and safety evaluations‚ bacteria growth that needs to be controlled can be found. While controlling bacterial growth‚ clusters of Gram Positive Cocci were found. It was found some ways to control bacterial growth were disinfection‚ sterilization‚ antisepsis‚ sanitization‚ moist
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FST3202 Food Microbiology 2012/2013-1 Lecture 1. Introduction to Food Microbiology Prof. Madya Dr. Yaya Rukayadi Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Wednesday‚ 12-09-2012 BKTM-2 (10.00 – 12.00) FST 3202 – Food Microbiology Semester : 1 (2012/2013) Program : Undergraduate Student (prasiswazah) Credits : 3 (2-1) Class : BKTM 2 – Food 1 Day/Time : Wednesday‚ 10.00 – 12.00 Pensyarah : Prof. Madya
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serve us well.There are a number of reasons why not all microbes are bad for people. Bacteria can help the garbage to decompose‚ they are produced in medicines to help fight harmful infections and they benefit the taste of food. Microbes‚ or “microscopic organisms‚” are tiny forms of life that surround us and are too small to be seen with your eyes. To be able to see microbes we need to use a microscope. Bacteria are classified and identified to distinguish one organism from another and to group similar
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differences between bacteria‚ viruses‚ fungi and parasites. Bacteria – bacteria are extremely small singular organisms which are found almost everywhere. Viruses – it is a coated genetic material that invades cells and use’s the cells apparatus for reproduction. Fungi – it is a multi-celled living organism Parasites – they are types of living plants and animals that derive benefit from the metabolism of other animals and plants. 1.2 Identify common illnesses and infections caused by bacteria‚ viruses‚ fungi
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result of overuse‚ misuse‚ and abuse‚ antibiotics‚ once hailed as the savior of mankind‚ are an increasing threat as bacteria grow ever stronger. (Bunyard) The development of antibiotic-resistant bacteria poses a looming threat to the medical industry and to society. A quick look into modern newspapers or journals would reveal startling reports about antibiotic-resistant bacteria‚ also known as superbugs‚ and how devastating their emergence could potentially be. (Ed. Bonomo and Ed. Tolmasky) Worldwide
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a good idea for them to have a food hygiene certificate. Different ways that food can be kept safe are: To be assured that all foods free from contamination by harmful bacteria. This is done by protecting the bacteria from multiplying‚ so the level of risk is not too high By cooking food you can destroy the harmful bacteria The basic rules of food hygiene: Before you start to cook or prepare foods you should always make sure that your hands are washed and hair is up and in a cap. Also you should
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growth of bacteria and fungi. Aim: our aim was to see weather or not garlic‚ mint and grass contained antimicrobial properties and if they did how effective they were we were trying to see weather the bacteria will grow around the different plants. Control Test: As a control test what we did was‚ we dipped a paper disc into the alcohol solution we used to dissolve the plants; the reason we did this was to test to see weather or not the alcohol would affect the end result. If bacteria grew around
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