Antibiotics can usually kill them. An example of bacteria is meningitis and pneumonia. Fungi: A fungus is a spore producing organism that has no chlorophyll and can live as single celled yeast or as a larger multi-cellular mould. It will reproduce by spores. It will live by absorbing certain nutrients from any organic matter.
2.2 Identify Common Illnesses and Infections Caused by Bacteria, Viruses, Fungi and Parasites * Bacteria – Salmonella, E-coli, tetanus, typhoid fever, cholera * Virus – Aids, common cold, cold sores, influenza * Fungi – Athletes Foot, candidoses, ringworm * Parasites – Ticks, fleas, lungworm 2.3 Describe what is Meant by ‘Infection’ and ‘Colonisation’ Infection is the invasion of a living host’s bodily tissue by disease causing organisms that multiply in the body and cause illness. Colonization occurs when one organism or more populate an area. Bacteria colonize on an area of the body surface and do not cause
For example, penicillin. Certain types of Fungi can cause illness such as Candida which is a yeast that can cause infections such as thrush. Parasities A parasite is a tiny organism that lives in or on a host for example a body which they use in order to feed. Parasites can cause severe illnesses; there are 3 main types of parasites: protozoa, helminths, and ectoparasites. 1.2 identify common illnesses and infections caused by bacteria, viruses, fungi and parasities bacteria • food poisoning • bronchitis • ear infections • throat infections e.g.
However there can be indirect contact by touching objects such as towels, sheets, wound dressings, clothes, sports equipment and workout areas contaminated by the infected skin of a person with MRSA (Gilboy, 2011). The symptoms of an MRSA infection will depend on which part of the body is infected. Many people carry the MRSA bacteria inside their nose but will never have the symptoms associated with the infection. Skin and soft tissue MRSA infections symptoms consist of cellulitis, boils and abscesses. The infection on the skin usually first develops a painful bump or mark in the skin like an insect bite (Davis, 2012).
Outcome 1 Understand the causes of infection 1. Identify the differences between bacteria, viruses, fungi and parasites Bacteria are one-cell microorganisms with a single cellular organization, bacteria can reproduce from the life cycle and can be killed by antibiotics. Viruses are pieces of nucleic acid (DNA or RNA) wrapped in a thin coat of protein that replicate only within the cells of living hosts, viruses are smaller than bacteria and can’t be killed by antibiotics. Fungi are a member of a large group of eukaryotic organisms that includes microorganisms (eg. Moulds, yeasts), as well as more familiar mushrooms.
Causes and spread of infection 1. Understand the causes of infection 1.1 Identify the differences between bacteria, viruses, fungi and parasites Bacteria This is a single cell micro-organism that gets its nutrition from its surroundings and can only be seen under a microscope. Viruses These are disease producing agents far smaller than bacteria. They are enclosed in a protein coating which makes them more difficult to destroy Fungi Fungi are popular for beneficial effects including foods for protection, penicillin and decomposition. Some fungi mass together to create toadstools.
The name is derived from the spongy holes that are only visible under a microscope that develop in the affected brain tissue. The risk of getting Creutzfeldt-Jakob disease is very low and usually affects people over the age of 60. It cannot be transmitted through coughing, sneezing, touching, or sexual contact. There are three ways that you can get Creutzfeldt-Jakob disease. You can get it spontaneously, and most
It’s a single celled yeast or a larger multi-cellarer mould, It can cause disease in immune suppresses people. Example of this is ring worms/back itch Parasites- 1.2 Bacteria- Salmonellioses, MRSA, food poisoning, bronchitis, ear infection, strep throat, tonsillitis, pneumonia. Gonorrhoea and clymedia Virus- Influenza, common cold, stomach fly, pneumonia, ear infection, hiv/aids, herpes and warts Fungi- Valley fever, athlete’s foot and yeast infection Parasites- worms, schistosomiasis, malaria and sickness 1.3 Infection- the process of infecting or being infected, invasion by and Multiplication of pathogenic microorganism in body part/tissues, can cause tissue injury and progress to disease through variety of cellular/ toxic mechanism Colonization- act or process of etsash a colony/colonies spread of a species to a new habitat 1.4 Systemic infection- affects number of organs and tissues, it can effect the whole body Localised infection- restricted infection and limited to a specific body/region 1.5 Inadequate hand washing, not wearing PPE, not being cautious wear food is involved, poor environmental hygiene and using equipment without sterilising 2.1 The conditions needs for growth of microorganisms is warmth, moisture and
aureus infections can spread through contact with an infected person or surface by skin-to-skin contact or contact with soiled objects such as linens, food, clothing, or athletic equipment that were used by an infected person. S. aureus infections can be severe if they are deep enough. Patients who receive implanted prosthetic joints, for instance, are highly susceptible to deeply penetrating staph bacteria, and may develop septic arthritis, endocarditis, or pneumonia (Aziz, 2013). Common sources of nosocomial staphylococcus infections are staff nails, jewelry, stethoscopes, pagers, beds, instruments, workstations, and linens. Outside of the healthcare setting (community acquired) sources have been identified as razors, towels, soap bars, and whirlpools.
Immune tolerant phase means that your immune system is ignoring the virus; immune clearance refers to the attempt your immune system makes in order to eliminate the virus; and quiescent phase means that the virus is less active. HAV can cause a rather quickly progression causing these cases to be fatal – although it is rare. The Hepatitis A virus is one of the most causes of foodborne infections. The contamination of HAV usually happens at any point during cultivation, harvest, processing, distribution, or preparation of food or water. One HAV-contaminated person that handles food in public places such as a restaurant can contaminate anywhere from a dozen to a hundreds of people.