Clostridium botulinum

Meningitis occurs in as much as 50 percent of cases, beginning with the onset of respiratory distress. After gastrointestinal exposure, nausea, vomiting, fever and severe abdominal pain result. Penicillin is used for the treatment of anthrax. (12) Clostridium botulinum is a spore-form anaerobic bacteria found in soil. It is also associated with home-canned food items and is a rare, although naturally occurring, disease. It produces seven different toxins that, depending on the toxin, produce…

INTRODUCTION Microbes are those microscopic organisms that can cause diseases in the human body. These microbes migrate with locomotive organelles called FLAGELLA, a very vigorous nanomotor that is highly conserved across bacterial species. Flagella allow the microbes to move towards favourable environments. Further studies on flagella has revealed that it not only serves the purpose of locomotion but also plays a very crucial role in bacterial pathogenicity(14). A flagella has mainly three…

microscopic organisms can pollute nourishment. The most well-known incorporate the accompanying:. • Campylobacter jejuni. Misusing of crude poultry and utilization of undercooked poultry are the fundamental driver of C. jejuni pollution • Clostridium botulinum Bacteria creating a poison in nourishment in charge of botulism, the lethal incapacitated nerve ailment • Escherichia coli. A main source of nourishment pollution. In view of a 1999 gauge, 73,000 instances of contamination and 61…

Seafood is one of the most nutrient-rich food consumed all over the world, providing a prime source of high quality protein, vitamins, and minerals. However, being water-borne, this makes seafood more likely to be contaminated with pathogens, toxins, and chemical pollutants, which poses a high safety risk with their consumption. According to the 2013 Annual Surveillance Report by the Centers for Disease Control and Prevention (CDC) for Foodborne Disease Outbreaks in the United States, fish and…

Many inmates have an addiction to alcohol when they arrive at prison. Incarceration, however, has suspended the evening cocktail hour—at least officially. Yet the desire doesn’t disappear. It’s a thirst that seeks gratification. If anything, the prison community is creative. It comes up with solutions. For those who simply can’t live without a cocktail, it offers a substitute. It’s called pruno, but it’s not a cocktail for the faint of heart. What is Pruno Pruno is a homemade alcoholic…

This lab experiment was completed to determine the environment in which microbes prefer to live. The pH, moisture, available nutrients, oxygen and light all affect the rate in which bacteria grow. The majority of bacteria flourish when the pH level is near neutral; the growth rate is highly affected if the pH is off by just a little. If too acidic, the amount of time it takes the bacteria to adjust to a new environment (lag time) is increased which slows the growth, the activity of enzymes is…

Abstract Experiment 3-14 of the Microbiology: Laboratory Theory & Application lab manual was conducted to utilize the various morphological characteristics of organisms for the identification of unknown broth culture sample #26. Staining techniques including the gram stain and capsule stain were applied to initially describe the sample as a gram-positive staphylococci bacterium. Upon further examination and comparison with the gram-positive control, the microorganism was correctly described as…

1. EXECUTIVE SUMMARY Every organism needs food to live. Importance of food has increased enormously in case of human. With the rapid growth of the population the demand of food has also increased. Fresh and unprocessed food have very less shelf life. The increasing demand of food also increased the need of extending shelf life of foods. Different natural and chemical substances called food preservatives are being used to increase the shelf life of food which prevents microbial growth and…

A business owner must decide on a suitable location and advertise for staff with the correct training for the position to ensure they will do their job correctly and efficiently. When starting a food business, you should carry out a risk assessment and what to include. They must use Hazard Analysis and Critical Control Point (HACCP) procedures or a HACCP-based Food Safety Management System. Kitchen workspaces should be designed to create workflow and its crucial in preventing…