Transmission: contaminated water‚ raw milk‚ and raw or under-cooked meat‚ poultry‚ or shellfish. Symptoms: fever‚ headache‚ and muscle pain followed by diarrhea (sometimes bloody)‚ abdominal pain and nausea that appear 2 to 5 days after eating; may last 7 to 10 days. Clostridium botulinum Found: widely distributed in nature: in soil and water‚ on plants‚ and in intestinal tracts of animals and fish. Grows only in little or no oxygen. Transmission: bacteria produce a toxin that causes illness. Improperly canned foods‚
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Hogs can get many diseases‚ you need to know the causes‚ symptoms and treatment‚ also prevention. There are a large number of diseases that can affect a hog and this will vary from place to place depending on the area you where you live and raise hogs. Remember that so many diseases are entirely preventable as you need to keep the feed lots and houses sanitary‚ unclean and filthy lots and houses will encourage disease. African Swine Fever- This is likened to hog cholera and is the most devastating
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Irritable bowel syndrome (IBS) is a widespread gastrointestinal (GI) illness that is classified as a "functional" GI condition because there are complications with normal gut function; however‚ no distinguishable causes describe its development. An association has been discovered between abnormalities in GI tract motility‚ variations in autonomic regulation‚ sensitivity in abdominal viscera‚ brain-gut communication abnormalities‚ and changes within the GI flora. Abdominal bloating‚ flatulence‚ abdominal
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Canada Spees Lab 2 Prokaryotes Purpose: Performing this lab will help me better understand the characteristics of prokaryotes and compare them with eukaryotes. This lab will also help me visualize and better understand the physical description‚ and the different types of bacteria and how they stain‚ whether it be gram positive or gram negative. Hypothesis: If I read the textbook and use the resource websites‚ then I will be able to better understand prokaryotes and describe the structural characteristics
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Melissa Babajko Microbiology 214BA Dr. May June 6‚ 2012 Staphylococcus aureus- Is a facultative anaerobic‚ Gram-positive‚ salt positive‚ cocci shaped bacterium. Staphylococcus aureus is found as normal part of the skin floral in the nasal passages and on the skin. An estimated twenty percent of people naturally have harmless Staphylococcus aureus on their skin and are long-term carries for Staphylococcus aureus. Staphylococcus aureus is the most common strand of Staphylococcus in humans to date
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School of Nursing Care Plan Student’s Name: Joie Ferreiro________________________________ Date: 9/5/14 Client’s Initials: R.S. Admission Date: 7/30/14 Age: 96 Sex: f___ Race: __w____ Religion: Jewish Allergies: Phenobarbital Diet: NPO Activity: Bed rest Admitting Medical Diagnosis (es): Sacral decubitus ulcer‚ polymicrobic sacral osteomyelitis Past Medical History (including past surgical history): Illnesses include: 1) Renal insufficiency 2) Anemia 3) hyperthyroidism
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Section A (20 marks) Choose the best answer. 1. Which of the following groups is not especially susceptible to foodborne illness? a. The very young b. Young adults c. The elderly d. Pregnant or lactating women 2. The cost of foodborne illness can occur in the form of: a. Medical expenses b. Loss of sales c. Legal fees and fines d. All of the above 3. CDC reports show that in most foodborne illness outbreaks‚ mishandling of the suspect food occurred
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Intro to Microbiology: Gram stain: Gram + Gram - Exotoxin Except Listeria has endotoxin Endotoxin Except Capsules Strep pneumo VERY Dangerous: (Some Strange Killers Have Pretty Nice Capsules) 1. Salmonella 2. Strep 3. Kleibsiella 4. Hemophilus B 5. Pseudomonas 6. Nisseria-(largest capsule- most likely cause of any toxicity) 7. Citroacter Gram (+) Gram (-) N-acetyl muramic acid (Nam) + N-acetyl glucosamine (Nag) = Peptidoglycan wall Contains
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Department of Food Science and Technology College of Agriculture and Food Science Visayas State University Baybay City‚ Leyte Microbiology of Fish and Fish Products Introduction: Fish is a major staple food in most parts of the world and are second only to meat as the major animal protein in most diets. Whilst foods such as ‘meat’ form relatively well -defined groups of raw materials‚ ‘fish’ constitutes a large range of types (some sources recognise over 20‚000 identified species)‚ caught over
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TAQ1 Definition of Pathogen and research into the main features of bacteria‚ protozoa‚ fungi and viruses. Pathogens‚ or infectious agents‚ are microorganisms that cause disease or illness to their host. There are divided into four groups; bacteria‚ protozoa‚ fungi and viruses. The term pathogen most often describes an organism that disrupts the normal physiology of a plant or animal. In identifying a pathogen it is important to determine the properties that ‘contribute to its infectious
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