...Pathogenic Bacterium: Bacillus anthracis Anthrax is an acute bacterial disease usually affecting the skin. On rare occasions, it may infect the oropharynx, lower respiratory tract and intestinal tract. It is caused by a spore forming Bacillus anthracis, a Gram positive, rod–shaped bacterium. Primarily, anthrax infects herbivores. Humans and carnivores are only incidental hosts. The disease occurs worldwide and is an occupational hazard of veterinarians, agriculture and wildlife workers who handle infected animals (Spencer 187-7). Animals mainly herbivores act as reservoirs for the disease causing organism, Bacillus anthracis. Infected animals shed the bacilli in terminal hemorrhages or spilt blood during death. When exposed to air, the vegetative forms of the bacterium sporulate and the resulting spores of B. anthracis, are very resistant to adverse environmental conditions and disinfections. They may remain viable in contaminated soil for many years after the source infection has terminated. Dried or processed skins and hides of infected animals may also harbor the spores for many years and in most cases act as fomites by which the disease is spread worldwide. There are up to three types of anthrax, classified mainly according to the modes of transmissions. Cutaneous anthrax infection occurs through the skin and is caused by direct contact with contaminated soil, tissues and products of animals dying of the disease. Bite of flies that had fed on infected animals may also transmit...
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...S. and that 26 percent of these were co-infected with HIV. The progression of tuberculosis varies greatly among people (1:887). It progresses more rapidly in blacks and Native Americans than in whites. The rate of progression depends mainly on the strength of the person's immune system. Active tuberculosis usually begins in the lungs (pulmonary tuberculosis). Tuberculosis that affects other parts of the body (extrapulmonary tuberculosis) usually comes from pulmonary tuberculosis that has spread throughout the bloodstream. Clinical Presentation: The first symptoms of tuberculosis are usually a cough and a feeling of not being well (1:887). The cough may produce a small amount of green or yellow sputum in the morning, which usually increases as the disease progresses. Eventually the sputum may be streaked with blood. One of the most common symptoms is awakening in the night drenched with a cold sweat caused by the subsiding of a low-grade fever. Shortness of breath may signal the presence of air (pneumothorax) or fluid (pleural effusion) in the pleural space. About 95 percent of pleural effusions in young adults are caused by a recent infection with Mycobacterium tuberculosis and need to be recognized as such so that they do not progress to full-blown tuberculosis (1:888). In a new infection, the bacteria travel from the lesion in the lung to the draining lymph nodes. The infection may spread to a joint, causing tuberculous arthritis. The most commonly affected joints...
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...this project a broth was given that contained an unknown bacterium. The purpose of this project was to use a series of tests, in order to determine what the unknown bacterium was. Using the process of elimination, an interpretation of test results was conducted, in order to rule out certain bacteria. At the end of the elimination process, it was concluded what the unknown bacterium was. Interpretation and Explanation of Results The first step was observation of the broth. At first glance, the broth was a clear/yellow color throughout the test tube, with a smooth appearance. The bottom was completely turbid, with a membranous ring of growth. The cap was screwed on very tight. Next, the broth was incubated on a slant, at...
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...Author Jacqueline Stultz Author Affiliation CIS-71B Health Hazards from Keyboarding Abstract The topic of this paper is on Health Hazards caused by the use of a keyboard, areas of discussion will include types of germs, and sanitation solutions. Introduction The Health Hazards from Keyboarding are many, however, the author has chosen to discuss infectious bacterium for this paper, how germs contaminate and transfer from person to person, and what solutions for sanitation can be effective. Germs Keyboards can be highly contaminated with a variety of different germs, the most popular place to find these germs are on hospital keyboards. In hospitals, "computer keyboards are vectors for disease," states Elizabeth McCaughey, a former lieutenant governor of New York who heads the Committee to Reduce Infection Deaths, a New York-based nonprofit group that advocates for cleaner and safer hospitals. McCaughey states that the bacterium on hospital keyboards can spread the hard to treat staph infection, called Methicillin-resistant Staphylococcus Aureus (MRSA). This bacterium has also been known to cause pneumonia, as well as, infections in the blood stream. Another common place to find these germs are in offices, a recent test was conducted in an office in the United Kingdom by British microbiologist, James Francis, who took a swab to 33 keyboards, a toilet seat, and a toilet door handle. After testing the swabs, he found that four of the keyboards had...
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...antibiotics. This study was done by applying all the methods that have been learned so far in the microbiology laboratory class for the identification of an unknown bacterium. MEDIA LIST Unknown Bacterium #5 Mannitol Salt Agar Plate DNA Agar Plate Blood Agar Plate RESULTS/ DATA The Unknown #5 had the following morphology after Gram staining and observed under a brightfiled microscope: purple color, spherical shape and clustered like grape. After determining that it was a Gram positive staphylococcus, it was inoculated on a MSA plate, Blood Agar, DNA agar and Catalase test was also performed to help figure out the staphylococcus type. The Table below lists all of the biochemical tests, their purpose and results. TEST PURPOSE REAGENTS OBSERVATIONS RESULTS Gram Stain To determine the Gram reaction of the bacterium Crystal violet, Iodine, Alcohol, Safranin Purple grape cluster arrangement cocci Gram Positive coccus Mannitol Salt Agar To determine the if the bacterium can tolerate high saline levels and grow If the bacterium can ferment mannitol None There was a full growth and the mannitol turned to yellow (acidic) Positive Blood Agar To determine if the bacterium can hemolysis blood None Metallic gray, Creamy – golden color ß-hemolysis Positive DNA Agar To determine if bacterium has DNase and can hydrolyze DNA None Clearing around the bacterial growth Positive Catalase Test To determine the presence of the enzyme catalase (converts...
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...Information is included about how a person can encounter this bacterium through ingesting raw seafood and having direct contact with seawater and an open wound which can cause the infection to travel to the bloodstream. Characteristics of this bacterium and how a person will know if they have an infection are also outlined in the article. Data and dates of infections and deaths reported are also included to show people how rare infections and deaths are when a person encounters this bacterium. Information was gathered from the Center for Disease Control which states that the infections caused by V. vulnificus are not always reported (Paddock). The state officials want the public to know the risks and precautions to take so that they can still have a vacation at the beach. They even included some tips on how to clean, cook, and eat raw seafood and how to take precautions when swimming in...
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...swirl the loop in the culture fluid to remove bacteria from the loop 4) Transfer the bacteria suspended in fluid to the culture plate and using a clean inoculating loop, gentle spread the bacteria across the agar growth medium. 5) Using forceps, add the antibiotic disk to the appropriate section of the plate. 6) Cover and incubate at 37 degrees Celsius. D. Results: Attached to back. E. Discussion: Antibiotic resistance in bacteria has increased over time because of genetics and evolution. When a genetic change allows bacteria to tolerate antibiotics, usually from beneficial mutations or transfer of genetic material, the bacteria can withstand different levels of antibiotics. This bacterium is a less susceptible bacterium. When humans take antibiotics these only less susceptible bacterium survive. The antibiotic does not create the resistant; it provides the environment...
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...Tuberculosis What is TB? TB bacterium under the microscope. TB bacterium under the microscope. TB is an infectious disease caused by a bacterium called Mycobacterium tuberculosis. It affects the lungs mostly but can cause symptoms in your skin or other organs. TB is passed on from coughs and sneezes where the bacterium is carried in the air, a third of the population of the world is infected with the tuberculosis bacterium but only one in 10 of these people will go on to develop the disease thanks to your body's immune system, which fights the infection, and usually destroys the germs once it is inhaled. The immune systems that do fight off the bacteria successfully forms a defensive shield around the bacteria and will stay in the body but you won’t suffer from any of the symptoms of tuberculosis this is called latent TB. If your immune system fails to destroy the bacteria Tb will infect the lungs first (pulmonary Tb) and then usually the glands that are part of the immune system. TB can also cause meningitis (inflammation of the membranes surrounding the brain and spinal cord), though this is very rare. Where is tuberculosis most common in? A graph showing the top ten countries suffering from non-HIV TB deaths. Eight of the countries located in Africa and the other two from Asia. A graph showing the top ten countries suffering from non-HIV TB deaths. Eight of the countries located in Africa and the other two from Asia. Most cases of TB occur in developing countries in...
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...Tetanus Tetanus is a potentially fatal disease that is rooted throughout all of human history. It is caused by a bacterium that can be contracted in a number of ways. While the human interaction and symptoms are not caused directly by the bacterium affecting human tissue as with normal bacterial infections. Instead, the symptoms common with the infection are caused by a reaction to a neurotoxin called Tetanospasmin (Wells). The symptoms of this toxin on the body are a result of the toxin binding to inhibitory neurons, preventing the release of neurotransmitters: glycine and gamma-aminobutyric acid (Wells). Due to the nature of this type of infection, not directly from a bacterium than can be killed by the body’s immune system, but from a neurotoxin there is very little host immune suppression. When the immune system does manage to rid the body of the bacterium there is no immunity to the bacterium created by the body and can result in reinfection with ease (Wells). However, a development of a vaccine for the bacterium has been developed and distributed in most countries. The bacterium Clostridium tetani is a rod-shaped anaerobic bacterium (“Clostridium tetani”). It enters the body through puncture wounds caused by an object that houses the bacterium. Once it enters the body it releases the neurotoxin which travels through the blood stream finding its way to the spinal column. Once it reaches the spinal column it begins to block neurotransmitter activity among...
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...Name: Phoenix Bradley Course: COM/155 Tutor: Kimberly Parry Date: 9/22/13 Characterizing Zygomycosis and Whooping Cough Two Pathogens That Cause Infectious Diseases Infectious diseases are illnesses are highly transmissible and are caused by pathogens. The pathogens live and multiply in the body of the host and they cause damage to the cells and lead to various complications depending on their target organs. The most common types of pathogens include bacteria, protozoa, fungi and Viruses. The modes of action when the pathogens get into the host organism are similar. They first multiply then start destroying different tissues and cells in the host organism. They may release toxins that make the host environment conducive for their survival. The toxins harm the cells of the host organism, thus leading to different illnesses. The illnesses caused are normally very infectious, and they may lead to epidemics. This paper will compare and contrast the pathogens causing whooping cough and zygomycosis. Causal pathogens Whooping cough and Zygomycosis are some of the infectious diseases caused by different pathogens. In whooping cough, the pathogen infects the respiratory system, causing severe coughing in the victims. It is caused by the bacteria Bordetella pertussis. Zygomycosis is a broad range of fungal infectious diseases that affect the face; particularly the nasal cavity, and the eyes as well as the skin. It is caused by fungi...
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...domain-prokaryotes; kingdom- bacteria; phylum-Firmicutes; Class-Bacilli; Order- Lactobacillales; Family- Streptococcaceae; Genus- Streptococcus; Species- Streptococcus pyogenes. This species has no nuclear membrane-genetic material is floating freely in the cytoplasm- and no membrane bound organelles besides ribosomes which reside in the cytoplasm. They are only a few micrometers long and widely differentiate in shape, yet they grow in long chains. This species of bacteria is a gram-positive lactic acid bacterium. The good thing about gram-positive cells, which we have learned in class, is that that are easily treated with antibiotics. This species release large amounts of hemoglobin....
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...an unknown organism. In this experiment, researchers classified some unidentified bacteria based on their physical structure, colony morphology, optimal conditions and metabolic properties. A Gram stain using crystal violet, iodine, and safranin and a simple stain using methylene blue characterized the organism’s cell walls. Cultural behaviors were classified by inoculating the organisms onto nutrient agar and incubating them at 30° and 37° C for 48 hours, and observing their behaviors, as well as using Mannitol and phenol red media for fermentation and acid production. Optimal growth temperatures were determined by incubating nutrient agar plates of the organisms at 30° C and 37° C. The metabolic profile was created by inoculating the bacterium into broths containing lactose, mannitol, and citrate and incubating the tubes at 30° and 37° C for 48 hours, then observing them for color change. The stains revealed that the bacteria were both Gram-negative and Gram-positive bacilli. Organism “A” was shown to not grow on MacConkey agar and to have limited growth on EMB agar. It was also a non-lactose, non mannitol fermenting and grew best at a temperature of 30° C, making it a mesophilic non-coliform. The oxidation and fermentation tests showed that the organism is a facultative aerobe that does not ferment sugars, produces acid below a pH of 4.4 and is able to metabolize citrate. Organism “B” was shown to be a lactose fermenter that...
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...nitrogen fertilizer at the root zones of certain crops. Other several pathogens that can cause serious harm, even immediate death due to the diseases or disease causing products they produce. Overall, microorganisms play an important role in life. The purpose of this study was to identify the unknown bacterium using biochemical tests and various methods that had been learned from previous the microbiology laboratory class. Identifying the unknown bacterium was determined by separating and differentiating possible bacteria based on specific biochemical characteristics. The differential tests used to identify the unknown cultures were Gram staining, oxidase, indole test, urea test, and casein test. MATERIALS AND METHODS: The unknown bacteria were given out by the lab instructor. Each student chose their own unknown bacteria according to the number. All methods have been practiced to ensure proper procedure identifying bacteria have been applied to this unknown. Procedures were followed as stated in the course laboratory manual provided by the instructor, unless otherwise noted. Each test performed identified was used to determine the specifics and identify the unknown bacterium. All of the following tests were performed on this unknown on February 09, 2008. Some of the tests required a follow-up right after the next lab. The first procedure that needed to be accomplished was to streak the unknown out on a Trypticase Soy Agar plate, using the T streak method described in the...
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...and metabolic properties. In a laboratory setting, it often becomes necessary to identify an unknown organism. In this experiment, researchers classified an unidentified bacterium based on its physical structure, colony morphology, optimal conditions and metabolic properties. A Gram stain using crystal violet, iodine, and safranin and a simple stain using methylene blue characterized the organism’s cell wall. Cultural behavior was classified by inoculating the organism onto nutrient agar and incubating it at 37° C for 48 hours, and observing its behavior, as well as using SIM medium to test for motility. Optimal growth temperature was determined by incubating nutrient broths of the organism at 25° C and 37° C, and optimal pH was tested by inoculating broths with pHs of 3, 7, and 10. Fluid thioglycollate medium determined the organism’s oxygen requirements. The metabolic profile was created by inoculating the bacterium into broths containing glucose, lactose, mannitol, and citrate and incubating the tubes at 25° C for 48 hours, then observing it for color change. Oxidative metabolic tests for oxidase and catalase were also performed using an oxidative reagent and hydrogen peroxide, respectively. The Enterotube II System was used to further classify its metabolic profile. The stains revealed that the bacterium was a Gram-negative bacillus. The organism was shown to be non-motile and grows best at a pH of 10 and a temperature of 25° C, making it an alkaliphilic mesophile. The oxidation...
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...Bacillus cereus- This bacterium is found in foods like cereals, soil and dust. When you are suffering from food poisoning from this bacterium the common symptoms are pain, diarrhoea and vomiting but subside within about 24 hours. These can be stopped by avoiding having to reheat cooked rice. How can the risk of infection with Bacillus cereus be minimised? Keep prepared foods under refrigeration (5°C) until you are ready to serve. Keep hot foods at a temperature greater than 60°C.Try to avoid preparing foods too far in advance. For heated products that are going to be eaten at a later time ensure that the product is correctly cooled after cooking. The Food Standard Code requires food businesses to cool the food: From 60°C to 21°C within two hours, and From 21°C to 5°C within a further four hours. Cooling cooked food in shallow containers, with good airflow around each container, will help achieve this. Wash hands with hot soapy water and dry thoroughly before preparing food. Keep utensils and kitchen clean. Campylobacter- This is found in raw poultry and meat, milk and animals including pets. Symptoms include diarrhoea which is often bloody. When you suffer from food poisoning due to this bacterium the symptoms are diarrhoea, cramps, a fever and vomiting this could last from 2 to 10 days. This can be stopped by always cooking meat especially poultry, to safe minimum temperatures. Keep raw meat, especially poultry, separate from other food and don’t drink raw or unpasteurized...
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