Infection- This is an invasion by and multiplication of pathogenic, micro-organisms in a bodily part or tissue which could cause harm. Infections can be spread with ease, poor practice is the main reason for spread of infection. Examples of poor practices are not washing your hands regularly, hand washing should be done thoroughly with soap and water for at least 20 seconds, followed by hand-drying with a paper towel. Another example of poor practice is not covering your mouth when you cough or sneeze. You should always get vaccinated and always use safe methods of cooking and preparing food.
Bacteria can get into food in various ways such as having dirty hands, dirty work surfaces, dirty drying up towels, uncooked meat and poultry, dirty sinks and draining pipes, fingers or spoons being licked , flies and so many others to get in contact with bacteria. Bacteria love to thrive in warm and moist places especially in foods that contain proteins, meat, dairy products. FOOD POISONING BACTERIA Salmonella – This bacteria lives in the bowel. They get into foods by human and animal excreta and even polluted water. If the food is thoroughly cooked the bacteria will be killed immediately and will not be able to cause harm to anyone.
There is no guarantee that raw ground beef or sprouts will be free of certain harmful bacteria. These foods provide a favorable environment for bacterial growth, whereas, the production process does not include a step to reduce these bacteria, such as cooking or pasteurization. For these foods, irradiation provides a bacteria-killing step. However, one association disagrees that the issue and claims that irradiation only covers up problems that the meat and poultry industry should solve, increasing the fecal contamination that results from speeded up slaughter and decreased federal inspection. Per Organic Consumers Association, Irradiation is a ‘magic bullet’ that will enable the company to say that the product was ‘clean’ when it left the packing plant.
The roles of normal flora are to produce compounds which kill other bacteria. It also lowers the pH level in our body so that other bacteria can’t grow. It helps to produce vitamins we are otherwise unable to produce like vitamin B12. It aids in boosting our immune system and helps us to digest food. Gut flora is the normal bacteria that is found mainly in our intestines as well as our stomach.
When these factors vary, enzymes may change in shape so it will not be able to bond to the specific substance anymore. What is trypsin? Trypsin is produced in the pancreas as typsinogen originally allowing metabolic control. It is used widely in various biotechnological processes because it is very easy to be purified. Method: Material: • Trypsin • Casein • Water bath (to keep the temperature constant) • Colorimeter (to measure the rate of enzyme activity) • Thermometer • Test Tubes (to contain the casein and the buffer solution) • Stop watch (to control and measure the time) • Distilled water (to mix with trypsin to produce the buffer solution) • Test tube rack (to prevent the tubes rolling and smashing) Protocol: • Put 2.5 cm³ of 5% with reconstituted casein in 6 of the test
The cell is able to do this because it is selectively permeable. This means that some things can pass through the pores in the cell membrane, and that something is water. This potato cell will try to equalize the concentrations by taking in water. As the water is taken in, the concentration slowly dilutes. In this particular solution, both the potato cell and the solution will never be equal because salt cannot be moved through the cell membrane.
Usually because they’ve been inhaled, injected or injested. Once we’ve invited them inside our bodies, we are most generous hosts and we provide them with all the warmth, shelter and food they need to grow and become stronger. Think of the cells in your body as the protective forces that keep your body healthy and regulated. The viruses, the bacteria, the VIllians are there fighting off that protection and becoming stronger themselves. In the worst cases they overcome your protective forces and your immune system, or the fuel for your protection, becomes weak.
Causes and spread of infections 1 Understanding the cause of infection Bacteria can be both beneficial and pathogenic. These single cell micro-organisms are tiny living beings, neither plant or animal, that normally exist together in millions and reproduce only asexually. Some of their common illnesses and infections include ear infections, food poisoning, urinary tract infections, diphtheria, bacterial meningitis, gastritis and sinusitis. Viruses differ from bacteria, being coated genetic material and in that they do not reproduce on food, needing a living host to do so. They replicate by invading targeted cells of their host and taking over genetic material responsible for reproduction.
By eliminating products from the diet that contain gluten, you may find yourself instead consuming more fresh, whole and organic foods. This in itself will be greatly beneficial to your overall health, as it will mean that your chances of consuming processed foods will be virtually eliminated. Another benefit to going gluten-free is that your sugar and fat intake is drastically reduced. One of the best ways to avoid gluten completely is to prepare meals from scratch. Ensure that utensils that are used to prepare them are kept and used entirely separately from those used to prepare foods that contain gluten.
Meat, Fish, Eggs and Beans are a good source of protein which is good for growth and cell renewal and some energy. The contain minerals and Beans and Pulses contain carbohydrates. Food high in Fats, Salt and Sugar but low in protein should be avoided. Some fats, salt and sugar are important to a healthy diet but these are naturally in the other food groups. 2.3 A