'Clostridium botulinum' diaporamas de présentation

Antibiotics

Antibiotics Step 1: How to Kill a Bacterium. What are the bacterial weak points? Specifically, which commercial antibiotics target each of these points? Target 1: The Bacterial Cell Envelope Structure of the bacterial cell envelope. Gram-positive. Gram-negative.

3.09k views • 128 slides

A Guide for Shipping Infectious Substances

A Guide for Shipping Infectious Substances. Click here to continue. Introduction. Infectious substances are shipped around the world by air, road, rail, sea every day. Some of these infectious substances are very hazardous, and direct exposure to them should be avoided.

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Chapter 12 Food Safety and Food Technology

Chapter 12 Food Safety and Food Technology. Agencies That Monitor The U.S. Food Supply. CDC (Center for Disease Control and Prevention) Dept. Health and Human Services-monitors foodborne illness EPA -regulates pesticides and water quality

1.64k views • 75 slides

Antibiotics

Antibiotics Step 1: How to Kill a Bacterium. What are the bacterial weak points? Specifically, which commercial antibiotics target each of these points? Target 1: The Bacterial Cell Envelope Two types of bacteria Gram-positive: Stained dark blue by Gram-staining procedure

1.51k views • 74 slides

Disease of Skin and Eyes Ch 21

Disease of Skin and Eyes Ch 21. Necrotizing fasciitis. Streptococcus pyogenes Causes extensive tissue damage Treatment is Surgical removal of tissue, Penicillin. Invasive Group A Beta Hemolytic Streptococcal Infections. Streptokinases Hyaluronidase Exotoxin A, superantigen Cellulitis

727 views • 71 slides

Botulism

Botulism. Overview. Organism History Epidemiology Transmission Disease in Humans Disease in Animals Prevention and Control . Organism. Clostridium botulinum Gram positive Obligate anaerobic bacillus Spores Ubiquitous Resistant to heat, light, drying and radiation

1.04k views • 48 slides

Botulism

Botulism. Overview. Organism History Epidemiology Transmission Disease in Humans Disease in Animals Prevention and Control . Organism. Clostridium botulinum Gram positive Obligate anaerobic bacillus Spores Ubiquitous Resistant to heat, light, drying and radiation

923 views • 48 slides

Microbial Mechanisms of Pathogenicity

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Chapter 10

Chapter 10. Food-Related Illnesses and Allergies. Objectives . Identify diseases caused by contaminated food, their signs, and means by which they are spread List signs of food contamination State precautions for protecting food from contamination

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Chapter 3- contd.

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Seafood Safety

Seafood Safety. Joong-Han Shin, Barbara Rasco & Dong-Hyun Kang Department of Food Science and Human Nutrition Washington State University Tyler Greeson, ClearSprings Foods. Current Hot Issues. Mercury in fish (California Proposition 65 case) Environmental contaminants and pollution

891 views • 31 slides

Biological Laboratory Safety

Biological Laboratory Safety. REHS. Rutgers Environmental Health and Safety REHS supports Rutgers University by providing comprehensive and professional health, safety and environmental services to the University community. Protect Rutgers employees, students and visitors.

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Microbial Hazards

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Microbial Hazards

634 views • 25 slides

Kitchen and Food Safety

Kitchen and Food Safety. You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar. Kitchen and Food Safety. Name one group of individuals that are more susceptible to a food borne illness.

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Chapter 4 Nutrition

Chapter 4 Nutrition. PE 254. Nutritional Requirements: Components of a Healthy Diet. 45 essential nutrients Proteins, Fats, Carbohydrates, Vitamins, Minerals and Water. Fuel potential. Kilocalories ( kcalorie ).

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Bacteria:

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Pathogens and Disease

Pathogens and Disease. IB Biology. What is a Pathogen?. Any microbes (organism or virus) that cause disease Including: Viruses Bacteria Fungi Protozoa Flatworms Roundworms. Viruses. Considered Non-Living Two Parts: A Capsid: protein coat A Nucleic Acid: DNA or RNA

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Apply Your Knowledge: Who Am I?

Apply Your Knowledge: Who Am I?. Identify the bacteria: Many farm animals naturally carry me I have been found in produce that has come in contact with animal waste I am often associated with poultry and eggs I can produce diarrhea and vomiting in those who consume me

369 views • 16 slides

Types of things

Types of things. By Bill Feil. Active Index. Fungi Bacteria Virus. The End. This is the end whether you like it or not. Fungi. Basidiomycete Ascomycete Deuteromycete. Fungi 1. Agaricus bisporus Cryptococcus neoformans Ustilago maydis. Fungi 2. Xylaria Urnula craterium

291 views • 13 slides