ability to repair their damaged DNA. Sometimes‚ however‚ their repair is faulty‚ and the new DNA becomes abnormal‚ causing a new strain. Salmonella and Campylobacter are easily removed by irridation‚ but other bacteria are more stubborn. Some‚ like Clostridium botulinum and L. monocytogenes‚ have the ability to survive the drying techniques of irridation by converting themselves into tough‚ little spheres. Food irradiation‚ however‚ exposes an edible product to the equivalent
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Professional and personal values applied to the procedures of hand washing in Infection Control Contents Introduction …………………………………………………………………………………………… Page 2 Identify your new learning‚ giving rationale for your choice of this topic ………….…………… Page 2 How has this learning made a difference to you …………………………………….…………… Page 5 How will this learning influence you clinical practice …………………………………..………… Page 6 Describe how you will continue to develop this learning after this module
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methicillin-resistant strains)‚ some strains of Enterococcus spp.‚ Campylobacter spp.‚ Legionella spp.‚ Mycoplasma spp.‚ Chlamydia spp.‚ Mycobacterium spp. ciprofloxacin is active against bacteria producing beta-lactamases. Ureaplasma urealyticum‚ Clostridium difficile‚ Nocardia asteroides resistant to ciprofloxacin. The effect on Treponema pallidum is studied not enough. Pharmacokinetics Rapidly absorbed from the gastrointestinal tract. Bioavailability after oral administration of 70%. Eating has
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the nature of bacteria‚ a variety of media and tests used to analyze and identify‚ and how to give detailed reports both written and orally. Designed study and lab experiments performed by investigating sources of foodborne illnesses such as Clostridium botulinum. Appropriate sampling techniques such as swabbing were used to obtain bacteria from food sources‚ soil‚ and a variety of other raw materials. The bacteria were grown and cultured on Agar plates and later Gram Stained in order to identify
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CHAPTER 1 PRODUCTION 236250 TONNES PER YEAR OF ACETONE 1.0 INTRODUCTION Acetone is a clear‚ colorless‚ volatile liquid with sweer odor. It is both the simples aliphatic ketone and the most commercially important. It has a distinctive fruity or mint-like odor and a pungent taste. It is also found naturally in plants‚ tress‚ volcanic gases‚ and forest fires and as a by product of the breakdown of body fat. Nearly all world production of acetone is via cumene peroxidation‚ as a coproduct with
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Unit ICO1 The principles of infection prevention and control Understand roles and responsibilities in the prevention and control of infections. All care workers have a responsibility to follow the infection prevention and control guidance of the organisation they work for and to work in such a way that the infection risk to service users‚ themselves and others is minimised. Care workers also have a responsibility to keep up to date and attend infection prevention and control training. The company
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Abstract This experiment was carried out to perform staining methods on microbes‚ explain the mechanisms of staining‚ namely‚ simple staining‚ and learn how to use the microscope. The experiment setting was kept as sterile as possible when conducting the experiment. The microbes under the microscope were drawn out and labelled. In conclusion‚ different staining techniques are used to determine the presence of certain exterior structures of the bacteria like the cell envelope or just to identify
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|[pic] |Course Syllabus | | |College of Natural Sciences | | |SCI/162 Version 5 | |
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1. What is the disease? • Gangrene is a term that describes dead or dying body tissue(s) that occur because the local blood supply to the tissue is either lost or is inadequate to keep the tissue alive. Gangrene refers to dead or dying body tissue(s) that occur because of inadequate blood supply. • There are two major types of gangrene‚ wet gangrene and dry gangrene. http://www.onhealth.com/gangrene/article.htm Gangrene is the destruction of tissue in your body. It develops when the blood supply
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Lactic Acid Bacteria Amanda Perry Many persons are oblivious to the fact that when they consume certain delicious food products like yogurt‚ buttermilk or cheese‚ they are actually eating live bacterial biomass which has acidified the milk content and contains a mixture of bacterial slime layers. Perhaps it is a blessing that most people are unaware because when most hear the word ‘bacteria‚’ their first thought is of a microscopic unicellular organism that causes various types of diseases especially
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