The World Health Organization (WHO) notes that bacteria are rapidly killed at temperatures above 149°F (65°C). This temperature is below that of boiling water or even a simmer. Why does reheating food not kill bacteria? Some types of bacteria also produce heat-resistant spores or toxins that can cause food poisoning.Read More →
The spirochete Borrelia burgdorferi is a tick-borne obligate parasite whose normal reservoir is a variety of small mammals . Do antibiotics kill spirochetes? Current antibiotics are efficient in killing the growing replicative form of spirochetes, but they have rather insufficient activity against non-growing persistent forms. Do spirochetes cause disease? OfRead More →
Signs/Symptoms of Drinking Contaminated Water Gastrointestinal Problems. Diarrhea. Nausea. Intestinal or Stomach Cramping. Intestinal or Stomach Aches and Pains. Dehydration. Death. How long will you be sick after drinking contaminated water? Anyone who has been drinking from a contaminated source can experience vomiting, diarrhea, stomach pains and mild fever. SomeRead More →
Influenza is caused by influenza viruses. Two types of influenza, A and B, cause outbreaks in people. Both types can cause mild to severe illness in all age groups. While influenza A viruses infect humans and other ani- mals, influenza B viruses affects only humans. Is influenza always a virus?Read More →
What is Acanthamoeba? Acanthamoeba is a microscopic, free-living ameba (single-celled living organism) commonly found in the environment that can cause rare, but severe, illness. Is Acanthamoeba a fungus? 1,2 The condition is caused by infection of the protozoa Acanthamoeba and is commonly misidentified as one of the more common fungalRead More →
Bacteria have mechanisms to resist desiccation. However, more the surface area more difficult will it be to resist desiccation. … Bacteria with the fastest growth rates should be rod shaped and not cocci, since greater rate of nutrient uptake will allow faster growth. b. Are bacteria always rod shaped? BacteriaRead More →
Thermophilic and thermoduric sporeforming bacteria can survive milk pasteurization and resist the chemicals used in general cleaning and sanitation protocols. Is Staphylococcus a thermoduric? Thermoduric strains commonly associ- ated with dairy products and dairy processing lines include species of streptococci, staphylococci, enterococci and spores of Bacillaceae (De Garnica et al.Read More →
nitrifying bacterium, plural Nitrifying Bacteria, any of a small group of aerobic bacteria (family Nitrobacteraceae) that use inorganic chemicals as an energy source. They are microorganisms that are important in the nitrogen cycle as converters of soil ammonia to nitrates, compounds usable by plants. What is the importance of bacteriaRead More →
The bacteria digest the milk sugar (lactose), producing lactic acid as a result. Lactic acid causes the casein to curdle, or separate into lumps, and gives the milk a sour smell. … Then an enzyme called rennet is added to curdle the milk. Which anaerobic bacteria help in curdling ofRead More →
The following is a comprehensive list of 25 of the most common bacteria and viruses causing HAIs: Escherichia coli. … Klebsiella pneumoniae. … Morganella morganii. … Mycobacterium abscessus. … Psuedomonas aeruginosa. … Staphylococcus aureus. … Stenotrophomonas maltophilia. … Mycobacterium tuberculosis. Where are most bacteria found in the body? The majorityRead More →