discovered by a Japanese researcher‚ Kitasato‚ in 1889(Family health and family guide). This disease effects the nervous system and is caused by bacteria. It is contracted through a cut or wound that becomes infected. This bacteria is called Clostridium tatani (The doctors from medicine net .com). This bacteria is found all over the world in things such as soil‚ dust‚ and manure or the intestines of human beings (National Coalition for Adult Immunization). Tetanus is most common in warm climates
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Virus and Bacteria Virus - A virus is a capsule of protein that contains genetic material. A virus cannot reproduce on its own; it must infect a living cell to grow. Bacteria - Bacteria are one-celled organisms that live on their own. They can multiply and reproduce by subdivision Bacteria and viruses cause many of the diseases we are familiar with and may sound synonymous; they are greatly different from each other. [pic] o They differ greatly in size. The biggest viruses are only as large
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Agricultural Science Research Journals Vol. 2(7)‚ pp. 384-389‚ July 2012 Available online at http://www.resjournals.com/ARJ ISSN-L:2026-6073© 2012 International Research Journals Full Length Research Paper Food safety regulations: reducing the risk of foodborne diseases in rural communities of Abia state‚ Nigeria G.E. Ifenkwe Department of Rural Sociology and Extension‚ Michael Okpara University of Agriculture‚ Umudike‚ Abia State‚ Nigeria. E-mail:godwinifenkwe@yahoo.com Abstract
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Isolation and identification of pathogenic bacteria associated with frozen mackerel fish (Scomber scombrus) in a humid tropical environment Eze‚ E. I. 1 ‚ Echezona‚ B. C. 1 * and Uzodinma‚ E. C. 2 1 Department of Crop Science‚ University of Nigeria‚ Nsukka‚ Nigeria. 2 Department of Science Laboratory Technology‚ University of Nigeria‚ Nsukka‚ Nigeria. Accepted 8 January‚ 2010 Aquaculture products can harbour pathogenic bacteria which are part of the natural micro-flora of the environment. An in-vitro
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used in Guatemala for the treatment of gastrointestinal disorders. 1. Screening of 84 plants against enterobacteria.” J. Ethnopharmacol. 1990; 30(1): 55-73. Garcia‚ S.‚ et al‚ “Inhibition of growth‚ enterotoxin production‚ and spore formation of Clostridium perfringens by extracts of medicinal plants.” J. Food Prot. 2002; 65(10): 1667-9. Tona‚ L.‚ et al. “Antiamoebic and phytochemical screening of some Congolese medicinal plants.” J. Ethnopharmacol. 1998; 61(1): 57-65. Nundkumar‚ N.‚ et al. “Studies
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Module 1 Food Microbiology Sanitation and Safety WHAT IS Food Sanitation? Food sanitation is more than just Cleanliness. It includes protecting food in the ff. • Contamination • Harmful bacteria • Poisons • Foreign bodies The primary tenet of food service sanitation Is absolute cleanliness. Definition of terms commonly used Acidity = measured on a pH scale from 0 to 14.0 Additive = a chemical added to food Bacterium = a single-celled organism Contamination = unintended presence
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Antimicrobials Anti-bacterials * Need a drug selectively toxic to bacterial cells but won’t harm human cells * Many drugs that achieve this still have side effects as every drug is a poison Bacterial Infections * Immunocompromised especially vulnerable * Opportunistic infection – Infection caused by pathogens that usually do not cause disease in a healthy immune system. A compromised immune system however presents ‘opportunity’ for pathogen to infect * Prophylaxis
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Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables Table of Contents 1. What are Minimally Processed Fruits and Vegetables? 2 2. Aspects of Minimally Processed Fruit & Vegetables that Affect Quality 3 2.1. Colour and Texture 3 2.2. Respiration and pH 4 2.3. Microbiology 5 2.4. Nutritional Content 6 3. Modified Atmosphere Packaging – What is it? 6 3.1. Advantages and Disadvantages 7 3.2. Microbial Safety of MAP 7
Free Carbon dioxide Oxygen
CHEMISTRY IN THE KITCHEN Presented by: Jose Martin Jaca Jerizza Nina Vidal Krysha Jade Pepito Mae Karen Apas Jose Romano Jr. Feb Daphne Kay Ornopia Ma. Trisha Tiffany Uy Chemistry in the Kitchen 1. Growing Food 1.1 Chemicals Needed for Life 1.2 Fertilizers and their Problems 1.3 pH of Soil 1.4 Hunger Problems 2. Cooking 2.1 Physical and Chemical Change 2.2 Effects of Cooking 3. What is Cooking?: Methods of Cooking 3.1 Baking: Chocolate Chip Cookies 3.2 Frying: French Fries
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production by an engineered Escherichia coli‚ Metabolic Engineering 2010 Nov;12(6):499-509. • Maria Gonzalez-Pajueloa‚ Isabelle Meynial-Salles‚ Filipa Mendesa‚ Jose Carlos Andradea‚ Isabel Vasconcelosa‚ Philippe Soucaillec‚ Metabolic engineering of Clostridium acetobutylicum for the industrial production of 1‚3-propanediol from glycerol‚ Metabolic Engineering 7(2005)329–336. • R.E. Cripps‚ K.Eley‚ D.J.Leak‚ B.Rudd‚ M.Taylor‚ M.Todd‚ S.Boakes‚ S.Martin‚ T.Atkinson Metabolic engineering of Geobacillus
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