1. Introduction The Campylobacter species observed in 1886 from Theodor Escherich in the colonic mucus of infants who had died of “cholera infantum,” but they could not be cultured. (Miliotis & Bier 2003) Mc Fadyean and Stockman in 1909 first isolated Campylobacter fetus from aborted sheep fetuses. (Miliotis & Bier 2003) After that observed that the Campylobacter which called (Vibrio fetusovid), caused septic abortion in cattle. (Miliotis & Bier 2003) This pathogen bacterium starts to create problems
, Shigella , Salmonella , Vibrio and Campylobacter (3) . First of all , Shigella is gram negative , nonmotile , non lactose fermenting and H2S production . There are four important species , S. sonnei , S. flexneri , S. boydii and S. dysenteriae is the most serious . Next is Salmonella which is gram negative as well , non lactose fermenting and production H2S . These species are S. typhi and S. paratyphi found in humans and animals . Finally , Campylobacter is gram negati... ... middle of paper
the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli. These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness
Dysenteriae. The term ‘food poisoning’ is reserved for those diseases produced by bacterial exotoxins, for example this would include Staphylococcus Aureus and Clostridium Perfringens but would exclude Salmonella. – (Garbutt 1997) Campylobacter Jejuni is the most common cause of food poisoning. It is a gram-negative organism with an incubation period commonly of 3-5 days. Contamination Live tissue in animals is essentially sterile with but it is during food preparation that it
bites, infection, tetanus and rabies are concerns here. Listed below are common infections following animal bites. Body Dogs and Cats Dogs and cats are popular household pets but they risk passing the following diseases. • Campylobacter Infection The bacteria, Campylobacter Jejuni is found commonly ... ... middle of paper ... ...ldren are at higher risks of complications including dehydration, meningitis and sepsis. Other Animals Handling and caring for rodents (including hamsters and gerbils)
Guillain- Barre Syndrome (GBS) is a rare, but very fatal auto- immune disease that specifically focuses on attacking the myelin sheath that surrounds the peripheral nerves in the human body. There are many different severities of this disease, but without treatment it can not only affect the entire nervous system but eventually shut down the rest of the body. The myelin sheath is a fatty substance that surrounds the axons of the nerves and provides protection. It allows messages to be sent rapidly
This paper will discuss what Guillain-Barre Syndrome is. It will also discuss what causes Guillain-Barre Syndrome and how to treat it. This paper will go into detail about the pathophysiology of GBS. The information in this paper was gathered from the Williams/Hopper book used for the nursing program and an article titled “Recent developments and future directions in Guillain-Barre syndrome” written by Helmar C Lehmann Richard A.C. Hughes, Bernd C Kieseier, and Hans-Peter Hartung. Also used for
Gastroenteritis, sometimes referred to as infectious diarrhoea is a common disease that affects millions of people annually. It is a disease caused by viruses, bacteria or parasites that enter the human body and spread, which induce symptoms such as vomiting, diarrhoea, abdominal pain and nausea. Although it is a common occurrence in society and is usually not harmful, cases of gastroenteritis in less developed countries may have more fatal repercussions due to their inability to access ample means
The Necessity of Food Irradiation In order to understand why food irradiation is necessary, the definition must first be outlined and understood. “Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects” (“Food irradiation is”, 2016). Eliminating microorganisms and insects is accomplished in a few ways. There are three energy sources for food irradiation
The natural environment encompasses all living and non-living things occurring naturally; that means the air, water, minerals, organisms, and all other external factors surrounding and affecting a given organism at any time P. The term is most often applied to the Earth or some parts of Earth and it is full of natural resources that are necessary for us to live (Johnson et al., 1997). The environment matters because Earth is the only home that humans have, and it provides air, water, foods, and other
inspections that are planned as w... ... middle of paper ... ...e use of strong chemicals there is concern that organic food may carry deadly bacteria. Two deadly bacteria that becomes a concern are E. coli, and Salmonella. Prevalence of Campylobacter Jejuni in organic chicken is also a concern. C.jejuni is a micro organism that frequently contaminates raw chicken. Raw milk is also a source of this infection. This bacteria can be carried by healthy cattle and flies on farms. The benefits of eating
Foodborne illness results from eating food contaminated with bacteria (or their toxins) or other pathogens such as parasites or viruses. The illnesses range from upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Although most foodborne infections are undiagnosed and unreported, the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens in food. Of these
1.1.1 Glycoproteins and biosynthesis 1.1.1.1. N-Linked glycoproteins N-Linked glycoproteins were traditionally considered unique for eukaryotic systems. It was not until more recently that their presences in bacteria and archaea become recognized. N-Glycans in eukaryotes share some common features and have a common core structure. They consist of common monosaccharide units. However, their structures in bacteria and archaea are more diverse and contain both common and rare monosaccharide building
Guillain-Barre Syndrome is a disorder in the body’s immune system attacks a person nerves. The accurate cause of this syndrome is unknown, stomach flu and respiratory function is however caused by GBS that can cause an infectious illness. (Parry & Steinberg, 2007, pg. 24). Guillain-Barre syndrome is a uncommon disorder, it usually starts with a tingling and weakness starting in a persons feet of legs and slowly spreading to the upper body and arms. These symptoms occur after four weeks and
perfringens, Campylobacter spp. and Staphylococcus aureus. Water-borne transmission refers to diseases that are acquired via usually contaminated freshwater. Infection occurs during bathing, swimming, drinking, preparing of food, or in the consumption of food that has been infected with a water-borne pathogen. Most of water-borne pathogens are protozoa, bacteria, viruses, and parasites. Common examples of water-borne pathogens are Cryptosporidium parvum, Giardia lamblia, Campylobacter jejuni, Vibrio
Guillain Barre Syndrome A rare and severe disease, Guillain Barre Syndrome, often occurs after an acute infectious procedure. Guillain Barre Syndrome affects the peripheral nervous system. Normally, it is an acute form of paralysis in the lower body area that moves to the upper limbs and face. Over time, the patient will lose all his reflexes and goes through a complete body paralysis, unless maintained in a prompt manner. Guillain Barre Syndrome is a life threatening disorder and needs timely treatment
1. Introduction: I have chosen Food Irradiation as the non-thermal food technology that shows promise for food applications. Non-thermal methods of food processing have become very interesting to those involved in the food processing industry in the last few years. Thermal methods usually dominated the food processing industry; however, these methods can have an effect on the food flavour, texture and nutritional values. However non-thermal methods are becoming more popular as there is minimal impact
Introduction There have been an increasing number of foodborne illnesses in this country and throughout the world in recent years. This has led to a heightened awareness of food safety. Food irradiation is being looked at as a potential solution to the problem. Food irradiation is the process of exposing food to ionizing radiation. Research shows that food irradiation can reduce or eliminate harmful pathogens and bacteria in our food, thus reducing, or even stopping the spread of foodborne illnesses