Foodborne Illness – Staphylococcus • What is the infectious agent (pathogen) that causes this infectious disease? Staphylococcus is an unmodifiable bacterium that causes Botulism. Which mean that individuals have no control over catching or not catching this disease. Since botulism is such strong and dangerous bacteria‚ that ingesting the smallest amount can make individuals sick. More important is other living forms or life like bacteria’s are changing‚ and becoming resistant to the
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Hershey and Chase Experiment In 1953‚ Alfred Hershey and Martha Chase confirmed DNA’s preeminent role in genetics by demonstrating that DNA is the genetic material of a virus called phage T2. The phage‚ which infects E. coli‚ consists of a head‚ sheath‚ tail‚ and base plate made of different proteins. DNA is packaged within the head of the virus. When T2 comes in contact with E. coli‚ the phage attaches to the bacterium by its tail. Next‚ the phage injects genetic material into the cell. The genetic
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Bacteria Prac Aim: To observe the growth of bacteria on Agar plates Hypothesis: That the bacteria will grow in colonies throughout the agar plates except for the one with the anti-biotic loop because some will fight off the bacteria. Method: (Method taken from prac sheet) Plate 1: Use the swab to cover your entire agar plate in your bacteria. You only need one swab of bacteria but be careful to cover the entire surface of your agar in a layer of bacteria. Carefully place an Antibiotic Mastring
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and polluted water is diseases like diarrhea‚ typhoid and hepatitis A. Contaminated water can cause diarrhea. There are certain types of bacteria and parasites that cause diarrhea which enters the body through contaminated water for instance‚ Escherichia coli (E. coli) and Salmonella. The major symptoms of diarrhea are: frequent loose‚ watery stools‚ abdominal cramps‚ abdominal pain‚ fever and blood in the stool. Pakistan is a developing country with poor water systems. About 60% children die due
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Introduction When a bacterium integrates a piece of DNA into its genome‚ bacterial transformation has occurred. In this experiment bacterial transformation will be done using calcium chloride/heat shock. This is done by incorporating the plasmids into chemically competent cells that were made permeable by the calcium chloride solution and heat shock. In 1928‚ Frederick Griffith‚ a physician from London‚ was he first person to experiment with bacterial transformation. He permanently transformed a
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Name: Danielle Title: Unknown Lab Report Introduction: There are many reasons for identifying an unknown bacterium. The reasons range from medical purposes‚ such as determining if the unknown could cause ailments in living things or knowing what microorganisms are needed to make antibiotics. The experiment was done by applying methods in order to identify an unknown bacterium. An unknown bacterium was handed out by Dr. Honer. The appropriate tests were prepared and applied. The
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Doyle and Schoeni (1984) reported 37 0C as the optimum temperature for growth of Escherichia coli 0157:H7 in Trypticase Soy Broth. This grew poorly in the temperature range of 44 to 45.5 °C which is generally used for recovery of E. coli from foods. Bettelheim (1998) designed Rainbow Agar O157 for the isolation and identification of EHEC. In this medium E. coli O157 was characterised by black colonies whereas O113 and some other EHEC strains were mauve‚ red or pink and indistinguishable from other
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the growth of bacteria‚ it is called bateriostatic. (Fundaments of Microbiology Lab Manual) The purpose of this experiment was to examine the effect different disinfectants and antiseptics‚ which are used to decrease the number of microbes‚ on Escherichia coli and Staphylococcus aureus. The effectiveness of the chemical agent was determined by the size of the zone of inhibition around the disc incubated on soft nutrient agar seeded with the two bacteria on separate plates. For E. coli‚ a gram
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abdominal pain and/or cramping‚ diarrhea‚ fever and/or chills‚ and dehydration. There are hundreds of different diseases that can cause food poisoning. One of the most common forms of food poisoning is caused by bacteria‚ such as E. coli. E. coli‚ or Escherichia coli‚ are bacteria found in the digestive systems of humans and animals. Certain strains of E. coli‚ when ingested‚ may cause a person to become very seriously ill. Most cases of food poisoning from E. Coli occur after eating raw or undercooked
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billion each year (NICE‚ 2012). Acinetobacter species‚ Anaerobic Gram negative bacillus‚ Candida albicans‚ Clostridium difficile (C.difficile)‚ Coagulase negative staphylococci‚ Comamonas acidovorans‚ Enterobacter species‚ Enterococcus species‚ Escherichia coli (E.coli)‚ Extended Spectrum beta-lactamase producing Gram-negative organisms‚ Glycopeptide resistant enterococci‚ Group A Streptococcus (Streptococcus pyogenes)‚ Group B Streptococcus‚ Group G Streptococcus‚ Glycopeptide resistant enterococci
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