The purpose of this lab report is to employ a myriad of skills, tools and, methods learned throughout this semester to perform the appropriate tests for the identification of the assigned unknown bacteria. Add more background information here!!! The most important tools and techniques used during this identification include aseptic technique, microscopic examination and, the use of selective and differential media. Aseptic technique is an important tool for microbiologists. It is imperative that aseptic technique is maintained throughout the length of any test to avoid any cross-contamination that may lead to inaccurate results.
Section 1: Identification of the unknown pathogen Patient is Terrance V. Haller, a 13-year-old male who enjoys outdoor activities such as skateboarding. No previous medical history and there are no known allergies. Terrance had a skateboarding accident where there were multiple lacerations and contusions. The wound on his forearm extending to his elbow was slow healing and therefore became pus producing. The patient has since returned to his primary care physician to find out what is going on.
Winnable Battle- Safe Food Objectives: Approximately 1 of 6 people in America get sick from eating contaminated food. Some people recover and few others may suffer from complication such as kidney failure, miscarriage or brain and nerve damage (10 Colorado winnable battles). In Colorado, there is at least 41% of foodborne outbreaks report and investigation each year. This is an enormous number that underscores the need for vigilance and highlights the importance of the food safety programs to identify foodborne illnesses (10 Colorado winnable battles).
The infectious disease can remain in the air, on the surface, and objects for several hours after an affected person leave the room. Haelle mention Mark Schleiss, he is a director of Division of Pediatric Infectious Diseases at the University of Minnesota Medical School,
It is also stated some Exclusions and hygiene practice Some common types of food poisoning are succeeding Salmonella, Campylobacter, Cryptosporidium, Ecoli O157, Listeria Monocytogenes, Shigella - Bacillary Dysentery, Small Round Structured Virus. In Campylobacter, Symptoms include an overall feeling of disease, diarrhea, severe abdominal pain, high fever and sometimes vomiting. First symptoms can take up to 4 days from the eating of polluted food, but is more usually 12 - 48 hours. This infection normally continues 3 weeks but can last longer. This contagion is caused by large numbers of bacteria living on food.
Children under the age of five, the elderly, and people with impaired immune system are the most likely to suffer from illnesses caused by E. coli 0157:H7. The pathogen is now the leading cause of kidney failure among the children in the United States.” The use of logos in Schlosser’s book makes his declaration better because he is using reasonable facts and statistics. Logos makes Schlosser’s claim persuasive and serious. Nowadays, Escherichia coli (E. coli) bacteria is becoming a well-known threat that can be caught by consuming contaminated food (raw vegetables and certain raw meats) or water.
INTRODUCTION: In this experiment I was testing for antimicrobial sensitivity of Staphylococcus epidermidis by using the Kirby-Bauer Diffusion test. The three antibiotics utilized in this lab were: gentamicin, novobiocin, and penicillin. I determined the effectiveness of the antibiotic by observing and measuring the zone of inhibition for each antibiotic.
Escherichia Coli 0157: H7 This paper will specialize on a specific type of bacterial foodborne illness caused by the bacteria Escherichia Coli. E. coli was discovered by Theodore von Escherich in 1885. E.coli is a natural found bacteria that lies throughout the intestinal tract of warm blooded animals and comes in many forms only one of which is deadly. This form is E. coli 0157:H7 which can be caused by direct exposure to fecal matter to kill this rouge
Whether it is due to improper procedures or the soil it grows in, there have been numerous cases of Listeria outbreaks recently. The diagram to the left from the Center of Disease control expresses that 109 people were contaminated with Listeria from cantalopes. This was one of many deadly outbreaks in the past few years. Other large outbreaks include Blue Bell ice cream, Sabra hummus, and Dole lettuce varieties. This wide range in food items proves that although it is not very common to become infected with Listeria, it can be a dangerous pathogen in a plethora of ways.
After experiment on microscope under oil immersion, I learned that my Unknown is gram positive. Under the lens, the bacteria appears in purple color. Its morphology is cocci arranged in cluster. However, during decolorizing process, I put too much alcohol to the crystal violet-iodine complex making the color overly removed. That led to the result of my gram positive has slightly redish
The complete taxonomic hierarchy of Listeria monocytogenes is: Bacteria (Domain), Eubacteria (Kingdom), Firmicutes (Phylum), Bacilli (Class), Bacillales (Order), Listeriaceae (Family), Listeria (Genus), and Listeria monocytogenes (Species). L. monocytogenes is a gram-positive, rod-shaped bacteria. The rods of L. monocytogenes are often arranged into short chains, and in direct smears can appear coccoid and be mistaken for steptococci. Longer cells of L. monocytogenes can ressemble corynebacteria. L. monocytogene's ressemblance to other bacteria sometimes cause it to be disregarded as harmless, even though it is a deadly foodborne pathogen.
Staphylococcal enterotoxins are thermostable and maintain heating to such a temperature at which staphylococci themselves are killed. The incidence is quite high. In fact, it is higher in the summer than at other times of the year. The reason most often is related to meat dishes and cakes with custard, perhaps because staphylococci, being resistant to high concentrations of protein, salt and sugar, thrive in these products without being competitive. Outbreaks are usually associated with the consumption of food with long shelf life at room temperature.
Brain imaging technologies allow neuroscientists and neurologists the ability to see inside the brain through the use of different technology and techniques such as CAT, MRI, fMRI & EEG scans (Nigel Holt et al., 2012). With the information obtained neurologists/scientists to locate and determine areas of the brain and their relationship with the functions in the human body. Brain imaging technology also allows neurologists to locate possible areas in the brain that may be affected by neurological/psychiatric disorders. Without a doubt, it has been scientifically proven that there is a relationship between biological factors and human behaviour.