cliniBIOSEGURIDAD La BIOSEGURIDAD, se define como el conjunto de medidas preventivas, destinadas a mantener el control de factores de riesgo laborales procedentes de agentes biológicos, físicos o químicos, logrando la prevención de impactos nocivos, asegurando que el desarrollo o producto final de dichos procedimientos no atenten contra la salud y seguridad de trabajadores de la salud, pacientes, visitantes y el medio ambiente. Las Instituciones del sector salud, por tanto, requieren del establecimiento
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Staphylococcus Kelly Wilson SCI/163 06/23/2014 Julie Valenzuela Staphylococcus, also known as staph for short, is a type of bacteria, and there are over 30 different types. The most common is called Staphylococcus Aureas, which is also the one that causes most staph infections. This bacteria is most often found on the skin or respiratory system. This bacteria can cause a skin infection, septic arthritis, pneumonia, toxic shock syndrome, food poisoning, or blood poisoning. Skin infections
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Fomite Transmission For infections to spread three elements are required. The first being a way to cause infection or source to cause infection. This can be from organisms in your body or by entering through a portal of entry like a cut or break in the skin. Organisms can also enter through your respiratory tract. Next there has to be a susceptible host. Meaning that a person or animal is not able to fight off the organism. The last element required is transmission of the infection to the susceptible
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The normal body flora on the surfaces of the body, reduce the area available for pathogens to attach to, as well as acting as a competitor for suitable nutrients. The body also produces several antimicrobial substances that kill or break down bacteria. A specific example of a physical barrier is when the blood produces a clot to seal the wound to prevent microbes from entering when the skin has been cut. The second line of defence is also non-specific and involves the process of phagocytosis
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defined as, “in the culinary arts the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient.” Due to their evolved mechanisms that inhibit the growth of bacteria, including the creation of defensive phytochemicals (Sherman & Billing 1998), spices have been used for antimicrobial purposes throughout the ages. By limiting the food-borne illnesses that arise as part of the bacterial growth, the spices can be
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ANDROMEDA STRAIN 1. Name and type of microorganism (actual disease mimic) indicate the name and the type of microorganism that caused the pandemic in each movie and what actual disease they mimic Code name: “andromeda”. Andromeda Strain is a deadly extraterrestrial virus. I mutates with each growth cycle, changing its biologic properties. The microbe contains chemical elements required for terrestrial life and appears to have a crystalline structure, but
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break down macromolecules. What is the evidence for endosymbiosis? The similar size and composition shows that mitochondria were initially a bacteria. Mitochondria were engulfed. The aerobic heterotrophic bacteria were kept inside a larger, heterotrophic eukaryotic cell by endosymbiosis. Chloroplasts also arose by endosymbiosis. Photosynthetic bacteria were engulfed y aerobic eukaryotes. Do plant cells have mitochondria? Plant cells have mitochondria. Compare and contrast a typical plant cell
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|3.1 Diversity of |Objectives | |Organisms | | |3.1.4 Fungi |State the structure & life cycle of Rhizopus. | | |Explain
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Joseph’s Story B): Without the oxygen that his cells need the mitochondria cannot produce their chemical reactions. Carbon Dioxide is a waste by-product that in turn will not be able to be removed now. Also glucose in the blood starts the glycolysis process because it is not regulated, things like calcium can’t be moved now so the body will start to calcify and have other problems. C): Basically all the intracellular organelles have membranes except ribosomes, so if the membranes started
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The Chemistry behind a Cheeseburger The first cheeseburger was created between 1924 and 1926 by a 16 year old chef from Pasadena, California named Lionel Sternberger. The anecdote goes that a passing homeless man suggested Sternberger should add a slice of cheese to his hamburger order. Sternberger then added this to his main menu at the Rite Spot and the cheeseburger was born.1 Today the cheeseburger is marketed by not only fast food chains like Steak-N-Shake and McDonald’s but also steakhouses
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