Chapter 22: Oral and Gastrointestinal Diseases Question Type: Multiple Choice 1) Feces are composed about 50% by weight and volume of bacteria. Most of these are species of ________. a) Salmonella b) Escherichia c) Bacteroides d) Streptococcus Answer: c Difficulty: Medium Learning Objective 1: LO 22.1 Review the anatomy of the digestive tract as it pertains to microbial defenses. Section Reference 1: Section 22.1 Components of the Digestive system 2) Streptococcus form ________ ‚ polysaccharides
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Exam 2 Study Guide w/ Chapters 15‚ 16‚ 17 1) Innate Immunity (p.446): A defenses against pathogens that is present at birth. Two major lines of defense; 1. Physical : Skin (epidermis + dermis) and mucous membranes 2. Internal: Cell and chemicals that inactivate or kill invaders Adaptive immunity (p.446): The body’s ability to recognize and defend itself against distinct invaders and their products. 2) Five attributes of adaptive immunity (p.471) 1. Specificity: When the immune response acts
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According to the U.S. Food and Drug Administration’s 2005 Food Code‚ ensuring safe food is an important public health priority for our nation. An estimated 76 million illnesses‚ 325‚000 hospitalizations‚ and 5‚000 deaths are attributable to Foodborne illness in the United States each year. 1. Maintain Proper Temperature for food items: Cooling and cold holding for refrigerated food should be held at or below 41º F. Hot holding for cooked foods must be a minimum temperature of 135º F. Reheating leftovers
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recognize pathogens: * Has unique receptor proteins all over the surface of its cell membrane * These receptor proteins recognize and bind to antigens that match their three-dimensional shape * All of the receptors on an individual lymphocyte are the same shape or type and thus bind to the same type of antigens. * Body makes a lot of different lymphocytes‚ with different receptors. * Antigen: any substance that the immune system can recognize and react with. -pathogens or -parts
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References: Centers for Disease Control and Prevention‚ http://www.cdc.gov/ncidod/dvrd/revb/gastro.norovirus.htm Morbidity and Mortality Weekly Report (MMWR) August 13‚2010/ 50(31);973-979 Surveillance for Foodborne Disease Outbreaks--- United State‚ 2007 Retrieved from http://www.cdc.gov/mmwr/preview/mmrwhtml/mm5931a1.htm Robert Price (2010) WCBD TV News 2 Charleston‚ SC DHEC confirms Norovirus outbreak at nursing home. Retrieved from http://www2.counton2.
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white blood cells. Phagocytes are found in the blood and ingest pathogens. One is called Macrophage. They change their cellular shape to surround an invader and take it through the process of phagocytosis. It recognizes if the cell is ‘self’ or ‘not self’‚ by the protein make-up of the cell. The ‘not self’ cells are engulfed and then the enzymes within the phagocytes called lysosomes then digest the pathogens. Phagocytes can ingest pathogens in the blood but also within body tissue as they can pass through
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Immune System Animals are constantly bombarded by an immensely varied array of disease causing pathogens including bacteria‚ fungi‚ viruses and other parasites. The number of microbes living in the human body outnumber the actual human cells by a factor of 10‚ and for every single species of animal and plant on Earth‚ there are viruses that infect them. With the unrelenting threat of disease-causing pathogens all around us‚ and even within us‚ how can the constantly vulnerable organisms defend themselves
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1. Describe the function of the immune system. Function: protect body from pathogens + foreign objects‚ destroy infected or malignant cells‚ and remove cellular debris. System includes: thymus‚ spleen‚ lymph nodes and tissues‚ stem cells‚ white blood cells‚ antibodies. 2. Compare innate and acquired immunity‚ and how they differ in terms of how quickly they attack a pathogen‚ and how they recognize a pathogen. Innate immunity- immediate defense upon infection and foundation for adaptive
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FOOD QUALITY Quality * Relates to excellent product or services that fulfills or exceeds our expectations Food Quality * Includes all attributes that influence product’s value to the consumers. This includes‚ Negative attributes (e.g.spoilage‚ contamination with filth‚ discoloration‚ off odors & flavors; Positive attributes (e.g. origin‚ color‚ flavor‚ texture and processing method used -Food Quality is a term which may refer to several things: ♣ the extent to which food contains
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the white blood cells including T cells and B cells bind to the antigen. Antigens are chemicals released from invading pathogens or toxins. The binding of antigen to the antigen receptors of T cells or B cells help activate and secrete antibodies to bind to the antigen receptor protein on the membrane of a pathogen. The binding of antibodies to a specific receptor of pathogen activates the resistance. When a B cell recognizes an antigen‚ the B cell has antigen receptors with 2 heavy chains and
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