altered bowel movement following an increased water content‚ volume and/or frequency of stools. Infectious diarrhoea is usually linked to vomiting‚ nausea or abdominal cramps. When foreign bacteria‚ viruses or parasites enter the body‚ they cause infectious diarrhoea. Bacterial infections are caused by consuming bacteria‚ such as‚ Shigella‚ Salmonella‚ Escheria coli (E.coli) and Camylobacter via contaminated food or water. Many viruses such as rotavirus‚ norovirus and viral hepatitis can cause diarrhoea
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Bacteria can grow on food without causing the smell or appearance of food to change. Check for spoilage and expiry carefully before consumption to avoid food poisoning and contamination. Fallacy #3: Covering food in oil allows food to last long in normal
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CHAPTER I INTRODUCTION 1.1 Background Food is one of human sources of calorie‚ protein‚ fats‚ and nutrition. Yet‚ because of the highly nutritious content‚ food is susceptible to growth of microorganisms. By the presence of microorganisms in food‚ the food is more likely to have shorter shelf life. Thus‚ mostly it is resolved by the addition of antimicrobial substances to food‚ such as condiments and preservatives. Condiments and preservatives could inhibit the growth of microorganisms
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harmful‚ disease-causing bacteria.1 However‚ with the discovery of antibiotics has also come the misconception that they can be used repeatedly without harmful side affects.1 This pretense has more recently begun to be torn down by growing evidence of collateral damage to the beneficial bacteria inhabiting one’s
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which is a growth medium used to culture microorganisms or small plants and Sabourand Dextrose Agar plates used to cultivate moulds and yeasts. The objective of it was to demonstrate that microbes are everywhere. We expected to find a variety of bacteria‚ moulds and yeasts. We were introduced to aseptic techniques as they help ensure that only certain microorganisms are present in the plate. These methods also guarantee that microorganisms do not escape from the specific petri dish‚ contaminating
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hospital and up to one month after discharge from the hospital. Nosocomial infections are also known as health care associated infections or hospital acquired infections. These infections are not genetic in nature. They are typically caused by a pathogenic organism that may invade the body and cause that particular type of infection. The Centre for Disease Control and Prevention (CDC) in the US puts firth estimates on infections at about 2 million resulting into 100‚000 deaths annually. In Europe
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move from the past into the present As time goes by‚ some members of the population experienced changes in its genetic material‚ called mutations. The tips of the branch represent recent species of groups of related organisms. Domain of life: Bacteria‚ Archaea‚ Eukarya.
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Bacteria Growth Requirements Microbiology Life as we now it has ended. What is left you ask? Well it is said the only thing that could survive an incident that could end our known way of life is a roach and a pack or Twinkies. In truth the great survivor would be microorganisms. Microorganisms can survive where most cannot due to their size‚ nutritional needs‚ energy requirements‚ and are very good at adapting to different environments (Black 2008). Microorganisms require two things to
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In addition‚ poisonous chemicals‚ or other harmful substances can cause foodborne diseases if they are present in food. More than 250 different foodborne diseases have been described. Most of these diseases are infections‚ caused by a variety of bacteria‚ viruses‚ and parasites that can be foodborne. Other diseases are poisonings‚ caused by harmful toxins or chemicals that have contaminated the food‚ for example poisonous
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mucous membranes. One of the visible factors is that is creates false membranes in the throat that delays breathing and swallowing and can result in fatal heart and nerve damage by a bacterial toxin in blood. • Corynebacterium diphtheriae is the pathogenic bacterium that causes diphtheria. It is also known as the Klebs-Loffler bacillus‚ because it was discovered in 1884 by German bacteriologists‚ Edwin Klebs (1834 – 1912) and Friedrich Loffler (1852-1915). • 206‚000 cases of diphtheria were recorded
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