Necrotizing Fasciitis Necrotizing fasciitis is a bacterial infection that attacks the soft tissue and the fascia. It is commonly known as the “flesh-eating bacteria”. The term flesh- eating bacteria is not really the word for the disease‚ as the bacteria does not actually eat the tissue. It also progresses very quickly‚ greater risk of developing in immunocompromised patients due to conditions such as diabetes and cancer. As the bacterial can be developed in many ways‚ after abdominal surgery
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missiles against Saudi Arabia and Israel. In 1995 Iraq admitted to having possession of brewing thousands of gallons of deadly germs and toxins and loading some of them in bombs‚ missile and rockets. The weapons included anthrax‚ botulinum toxin‚ Clostridium perfringens‚ a flesh-eating bacterium that causes gas gangrene; and aflatoxin‚ a fungal poison that causes liver cancer. In October‚1998‚ Saddam failed to let the United Nations weapons inspectors in to
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the air b. Indoor and outdoor air c. Airborne transmission of environmentally relevant microorganisms i. Bacteria‚ viruses‚ fungi‚ yeasts‚ and protozoans 2. Name one airborne microbial toxin? d. Eg. Toxin from Clostridium botulinum – potential biological warfare agent e. Neurotoxin f. Lethal dose – 0.3 µg by inhalation 3. Is lipopolysaccharide an airborne microbial toxin? What kind of bacteria contains LPS? g. Outer membrane of gram negative
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stepping on a nail or other sharp object is a common cause of puncture wounds. Punctures wounds provided bacteria with an entryway into the deep layers of the skin where they can grow. The risk for tetanus‚ an infection caused by the bacterium Clostridium tentani‚ in simpler words meaning‚ infection from dirty metallic objects may provide health concern. Puncture wounds can be treated through cleansing and making sure you are up to date with your tetanus vaccination. Puncture wounds associated with
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BASIC MEAT PROCESSING PRINCIPLES OF MEAT PRESERVATION Meat preservation is principally concerned with the application of measures to delay meat spoilage‚ which are caused by microbial‚ chemical and physical changes. Of these‚ microbial spoilage is most common. Microbes thrive in moisture and since meat is 70%-75% water‚ it spoils easily through microbial action. Meat‚ being rich source of nutrients‚ also becomes an excellent food for bacteria. Methods of meat preservation‚ however different from
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Sterilization: Killing or removing all forms of microbial life (including endospores) in a material or an object. Heating is the most commonly used method of sterilization. Commercial Sterilization: Heat treatment that kills endospores of Clostridium botulinum 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
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In 1847 Ignaz Semmelweiss discovered that healthcare associated infections (HCAIs) were commonly transmitted by the hands of healthcare workers and hand washing was an important component in breaking the chain of infection (Weston‚ 2008 and World Health Organization (WHO)‚ 2009). Hand washing helps to control infection rates (Weston‚ 2008) and is the simplest and most effective way to break the chain of infection and prevent HCAIs (Pittet & Boye‚ 2001). This assignment will examine the chain of
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Identification and characterization of Pierisin gene in P. napi The strategy was followed to amplify the Pierisin-6 gene was given in the supplementary Fig. 1. The mRNA of pierisin-6 gene was purified from the total RNA of fifth instar larvae of P. napi‚ the conserved region was amplified using gene specific primers (supplementary table-1)‚ cloned into pGEM®-T vector and sequenced. Further‚ 3’ and 5’ untranslated regions of pierisin-6 gene were identified by 3’/5’ RACE-PCR. The amplified cDNA sequence
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CHAPTER TWO Beneficial bacteria in the environment and their uses. In today’s world‚ the environment and its related issues are steadily gaining a lot of importance. Some bacteria are helpful and are used to obtain balance in the environment. It has been seen that helpful bacteria are useful in dissolving organic sludge from water‚ breaking down the growth of algae‚ reducing the various noxious odours such as hydrogen sulfide odours‚ reducing ammonia levels‚ promoting faster growth of fish in the
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1. Using the date of onset for each case from Table 1‚ construct a simple ‘cases against time’ chart of the outbreak. From THIS data suggest when common exposure to infection may have occurred and explain your reasoning. Table 1. Cases against time. Date | Number of cases by area. | Total number of cases | | Town A | Town B | Village Y | Farm K | | 5th July | | | 1 | | 1 | 11th July | 2 | | 2 | | 4 | 12th July | 3 | | 1 | 1 | 5 | 13th July | 5 | | 3 | | 8 | 14th July
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