You will look at the bacteria through a microscope exposing the bacteria's cell wall to two types of stains: a violet and a red one. A bacterium with thicker cell walls is known as gram positive bacteria because it retains the first stain and does not absorb the second one, while a gram negative bacterium has a thinner cell wall and absorbs both. Gram positive bacteria are violet, while gram negative bacteria are pink. Characteristics to observe are: Bacteria are relatively simple single-celled unicellular organisms. Not enclosed in a special nuclear membrane.
Viruses j. C. Fungi k. D. Bacteria Ans: A and D 6. A bacterial cell is found to be motile and resistant to high temperature and phagocytosis. This cell probably has: l. Endospore, flagella, capsule 7. Nitrogen is a major bioelement that can be found in: m. a. proteins n. b. Nucleic acids o. c. Polysaccharides p. D. Lipids Ans: a and b 8. All of the following are polysaccharides except: q. Glucose 9.
The secondary goal is to practice aseptic technique while producing bioaerosols. Bioaerosols are produced, in this experiment, by suspending vapor of liquid biological agents in the air by pipetting. Bioaerosols, including those from E. coli, were collected on an agar plate. The E. coli used in this experiment were a beneficial species but were treated as a virulent species. Aseptic technique was used in generating bacterial lawns
Bacteria may get into your food in different ways: * Meat or poultry may come into contact with intestinal bacteria when being processed * Water that is used during growing or shipping may contain animal or human waste * Improper food handling or preparation Food poisoning often occurs from eating or drinking: * Any food prepared by someone who did not wash their hands properly * Any food prepared using unclean cooking utensils, cutting boards, or other tools * Dairy products or food containing mayonnaise (such as coleslaw or potato salad) that have been out of the refrigerator too long * Frozen or refrigerated foods that are not stored at the proper temperature or are not reheated properly * Raw fish or oysters * Raw fruits or vegetables that have not been washed well * Raw vegetable or fruit juices and dairy products * Undercooked meats or eggs * Water from a well or stream, or city or town water that has not been
The same diseases that these animals are carrying can be passed on to us by eating the meat. We are contracting these diseases because the animals are not being cared for properly and the preparation of the meat is not always done correctly. Eating too much fast food can cause a person to get all types of diseases, become sick with food poisoning and in a few cases people have even died. (Fast Food Nation) The diseases from these animals are being passed on to us and they are poisoning our bodies. In Eric Schlosser Fast Food Nation chapter 9 “What’s In The Meat” states every day in the United States, roughly 200,000 people are sickened by a foodborne disease, 900 are hospitalized, and fourteen die.
These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of the respiratory muscles, arms, legs, and trunk. In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food, but they can occur as early as 6 hours or as late as 10 days. The respiratory failure and paralysis that occur with severe botulism may require a patient to be on a breathing machine (ventilator) for weeks or months, plus intensive medical and nursing care. The paralysis slowly improves.
Diarrhoea/vomiting, the signs you should look for are diarrhoea, dehydration, stomach pains and vomiting. the child should be sent home and return to school two days after the last episode of diarrhoea or vomiting. Glandular fever, the common signs for this are, a fever, fatigue, swollen glands and a sore throat. the child must be sent home and return
2. What morphological structure is responsible for bacterial motility? Flagella 3. Why is a wet preparation discarded in disinfectant solution or biohazard container? Because of the Preparation of micro- organisms which can interact with the people or environment surrounding them.
Ensure the health and safety of children Written Assignment 1 1. List the cleaning tasks that are carried out daily within the centre. Bathrooms: Wash tap handles, toilet seats, toilet handles and door knobs. Check the bathroom during The day and clean if obviously soiled. Toys and objects put in the mouth.
Nutrients Bacteria, like all living things, need nutrients to survive. Different types of food-poisoning bacteria can live on a range of foods, but most prefer food that is moist and high in protein such as meat, poultry, eggs, shellfish, milk and dairy products, cooked rice, pasta, or any product made from these foods. All these foods are subject to bacterial growth even after they have been cooked and served cold later. This is why such ready-to-eat items are classified as high-risk