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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milk contains huge amount of nutrient such as carbohydrate (lactose)‚ protein (casein) and lipid (butterfat) which will support the growth of microbes. Thus‚ dairy milk is heated- treat to kill disease causing pathogen through a process of pasteurization. Pasteurization kills most pathogen‚ increases the product’s shelf life and preserve a natural taste of milk. After pasteurization‚ nonpathogenic bacteria such as Bacillus which is gram positive‚ rod shaped bacteria still present in milks and will
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Biol 228 Virulence factors of Legionella pneumophila The Gram-negative bacterium Legionella pneumophila contains a singular monopolar flagellum which is composed of a major subunit‚ the FlaA protein. Motility is associated with the infectious phase of L. pneumophila. In the initial phase‚ the replicative phase‚ the bacteria are immotile and have nonexistent or low toxicity. The growth of flagella leads to the infectious phase‚ where the new motile form of L. pneumophila is highly toxic and
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information is recognized in the form of deoxyribonucleic acid (DNA) composed of nucleotides. The sequences of the nucleotides within the DNA control different characteristics of humans from internal organ functions to the human phenotype. Diseases and pathogens often occur through different mutations or genetic variations in the human genome over time (Pavelic et al‚ 2016‚ p. 8). Personalized medicine aims to create and modify drugs so that they directly counteract these genetic variations for each specific
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the causative agent of botulism‚ in canned food. Does not kill endospores of thermophiles‚ which are not pathogens and may grow at temperatures above 45oC. Control of Microbial Growth: definitions Disinfection: Reducing the number of pathogenic microorganisms to the point where they no longer cause diseases. Usually involves the removal of vegetative or non-endospore forming pathogens. May use physical or chemical methods. * Disinfectant: Applied to inanimate objects. * Antiseptic:
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especially pathogenic microorganisms; a disinfectant. Explain the realm of microbiology and the type of organism‚ which one would expect to study. The realm of microbiology is the domain- Three domains‚ Bacteria Archaea‚ & Eukarya. What is a pathogen specifically? An agent that causes disease‚ especially a living microorganism such as a bacterium or fungus. b. Be able to describe the theories of biogenesis and abiogenesis. Biogenesis- The principle that living organisms develop only from other
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protein carriers to be big enough. Chemical complexity: generally‚ increase complexity increases immunogenicity. Dinitrophenol combined w -something - --> combines Degradability: b cells recognise antigens found on surface of any pathogen(proteins and non-proteins) T cells only able to recognise proteins and only able to recognise Antigen presenting cells. Enzymatic degradation of antigen is done by APC. Epitopes: MHC CLASS 1 MOLECULES COMBINE WITH EPITOPES to the t-cells.
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Supply/Treatment March 14‚ 2013 Disinfection The main objective for the disinfection process raw water undergoes in our treatment facilities‚ rather the only purpose for disinfection is to kill any and all remaining viruses and harmful pathogens that would otherwise threaten the safety of those to consume it. Even after the turbidity has been reduced down to very nearly an ntu level of zero and the water is aesthetically sound in appearance‚ taste and a lack of any foul odor‚ invisible
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are many different issues regarding STI/HIV that is causing premature deaths and a reduction in quality of life. Specifically‚ there are many diseases that are contracted through intravenous drug use‚ many of which can be prevented. Blood borne pathogens can be transmitted through intravenous drug use. Intravenous drug use‚ or IDU‚ is performed with a needle and syringe through injection‚ which directly puts drugs into the bloodstream. Drug users often share or use dirty needles‚ syringes‚ and other
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to get sick by transferring the pathogens to the food they are handling. Food handlers come in contact with food at almost every step in the flow of food making process. Having good personal hygiene is the single most critical in fighting against transferring foodborne illnesses. Any food handlers have a chance of contaminating food when they have any foodborne illness‚ sneezing‚ coughing‚ (Symptoms of diarrhea‚ vomiting‚ or coughing)‚ any wounds that have pathogens‚ are in contact with any sick
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