Clostridium botulinum

lesson on the development of this magical drug may be helpful. As early as 1895, the bacteria Clostridium Botulinum, was identified. In the 1920’s Botulinum Toxin Type A was isolated in a purified form. In 1946, the purified Botulinum Toxin Type A was transformed into a crystalline form so that further research of the molecule could be studied. In the 1950’s it was discovered that when the Botulinum Toxin Type A was injected into a hyperactive muscle it blocked the nerve ending causing a…

The title of the lab: Microorganisms and Humans – Infectious Disease Lab Resource The aim of the lab: The aim of the lab was to see if student could detect streptococci causing bacteria in the back of their throats and other objective was to view pathogen causing diseases under the microscope. Activity 1 – Identification of Human Streptococcal Pathogens Materials 1. Glass microscope slides 2. Bunsen burner 3. Inoculating loop 4. Sharpie pen 5. 2 bacitracin discs 6. Sterile saline tubes 7.…

For years, physicians have used Botox as a means to treat facial creases and wrinkles. Botox consists of the bacterium Clostridium botulinum, which is a toxin that is capable of blocking the signals sent from the nerves to the muscles. This ability to block these signals causes the muscles that are responsible for the creation of certain wrinkles and creases to become paralyzed. Once these specific muscles are paralyzed, they are unable to contract. This softens and relaxes the wrinkles that…

and Restylane is just like comparing apples to oranges. Apples and oranges are edible fruits and that's just about where the similarities end. Likewise Restylane and BOTOX Cosmetic are both dermal injectables that can help alleviate wrinkles, but that's all they have in common. How they work and reasons why you would want to use one over the other are completely different. BOTOX Cosmetic immobilizes facial muscles and downsizes wrinkles, while Restylane fills in fine lines and smoothes out…

Centers for Disease Control and Prevention works all around the United States as an agency that promotes public health. Through this agency, we have a bioterrorism website that focuses on biological agents like bacteria, viruses, and toxins that are deliberate released making it a form of terrorism. These biological agents can be spread in three ways air, water, and food. The main disease resulting from bioterrorism is death ranging from humans, animals, and plants. The CDC Bioterrorism website…

The preheating of fruit/vegetables will cook them, reducing their water holding capacity. Preheating would also reduce the amount of active microorganisms and enzymes compared to cold pack methods. 4. There are LACF regulations to prevent clostridium botulinum growth and causing serious foodborne disease. LACF is governed by the FDA. The recipes from lab that are below 4.6 are sweet apple cider butter, applesauce, apples in syrup, tomato pasta sauce, salsa, and spicy carrots. A water bath…

Uses of Nitrates and Nitrites in food Nitrates and Nitrites in the food industry Nitrates and Nitrites or more commonly known as curing salt or pink salt, is usually used in foods such as hot dogs, sausages, ham, meat loaf, bacon and other deli meats. Nitrates and nitrites in the food industry are more commonly found in a charcuterie, which is a store that sells cooked meat in direct translation. We use nitrates and nitrites in our foods because they provide a more vibrant colour to…

microorganisms with a temperature range of 40 -85°C and the optimal temperature is 50°C. And the microorganisms associated with this group of temperature preferences would be those microorganisms present in canned foods e.g. Clostridium botulinum. [19] 2) Relative Humidity (R.H.) This factor refers to the water activity (aw) in the food or to the growth of microorganisms on the surface of the food. As the temperature reaches higher values,…

food at chilled temperatures (Ozogul et al, 2004). The preservation techniques used to reduce the oxygen concentration include Modified atmosphere packaging (MAP) and Vacuum packaging (VP). However in a low oxygen atmosphere, non-proteolytic Clostridium Botulinum type E will grow and produce toxins (Sivertsvik et al, 2003). The growth of this microorganism in MAP will cause a change in the colour, odour and texture (Ozogul et al, 2004). In addition, MAP packaging of fish causes drip loss,…

spoiler. They are particularly effective against lactic acid bacteria that are a common agent of food spoilage, especially in dairy products (Rai, 2011). Also, the nicin is effective against pathogenic microbes such as Listeria monocytogenes and Clostridium botulinum (Dworkin and Falkow, 2006). Additionally, nisin is a stable under higher temperatures that pathogenic and food spoiling microorganisms cannot survive. Nisin is stable at 121˚C, a temperature where food products such as milk can be…