'Bacterial growth' presentation slideshows

Biology SOLs Part II

Biology SOLs Part II. 2006 Released Test. A. Treatment of work areas with chemical disinfectants B. Use of gloves when handling raw meat products C. Using antibiotics to treat persons with food poisoning

1.38k views • 77 slides

ANTIMICROBIALS Block 2.4 Digestion & Defense 2019 Prof Asghar Mehdi Ph.D

ANTIMICROBIALS Block 2.4 Digestion & Defense 2019 Prof Asghar Mehdi Ph.D. Learning from practice. A 35 year old male presented with a 5cm carbuncle on the posterior aspect of Neck. The boy is otherwise healthy . (ANTIBIOMA} COLLECTION OF ANTIBIOTIC IN PUSS)

1.14k views • 58 slides

Chapter 33

Chapter 33. Biochemistry 432/832 Protein Synthesis and Degradation December 10 and 12. Announcements. Outline. 33.1 Ribosome Structure and Assembly 33.2 Mechanics of Protein Synthesis 33.3 Protein Synthesis in Eukaryotes 33.4 Inhibitors of Protein Synthesis 33.5 Protein Folding

739 views • 50 slides

Food Preservation for Food Processors Part I

Food Preservation for Food Processors Part I. An interactive module about acidic foods Module designed by Julie Garden-Robinson, Ph.D., L.R.D., Food and Nutrition Specialist, 2014. The following tips will help you navigate through each module.

645 views • 45 slides

Cosmetics Lecture 9

Cosmetics Lecture 9. Antiprespirants and Deodorants. Overview The causes of underarm malodor Antiperspirants Deodorants Comparison between antiperspirants and deodorants Disorders of sweat glands. Overview.

2.13k views • 43 slides

Unit 2 Blood Components

Unit 2 Blood Components. Part 2 Terry Kotrla, MS, MT(ASCP)BB. Platelet Products. Platelets. Used to prevent spontaneous bleeding or stop established bleeding in thrombocytopenic patients. Prepared from a single unit of whole blood.

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Blood Administration

634 views • 35 slides

Carbapenem -Resistant Enterobacteriaceae ( CRE)

Carbapenem -Resistant Enterobacteriaceae ( CRE) . Wendy Bamberg, MD HAI Medical Epidemiologist Colorado Department of Public Health and Environment. Enterobacteriaceae. Normal human gut flora & environmental organisms Human infections Healthcare-associated infections

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Using the Scientific Method

Using the Scientific Method. Scientific Method. What is the scientific method? Scientists use certain methods to seek answers and solutions to problems in nature. Scientific Method: Is a special way in which scientists gather information and test ideas.

486 views • 31 slides

NUTRITION AND GROWTH

NUTRITION AND GROWTH. EVERY LIVING ORGANISM MUST ACQUIRE 2 THINGS FROM ITS ENVIRONMENT IF IT IS TO GROW AND REPRODUCE: STRUCTURAL UNITS ENERGY SOURCE GROUPING ORGANISMS BASED ON NUTRITIONAL REQUIREMENTS: PHOTOHETEROTROPHS PHOTOAUTOTROPHS CHEMOHETEROTROPHS CHEMOAUTOTROPHS.

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Microbiology: Testing for Bacteria

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Nanoscience in Nature

338 views • 22 slides

Bacterial Growth

760 views • 18 slides

Microbial Growth

Microbial Growth. CLS 212: Medical Microbiology. Factors Affecting Microbial Growth. There are some factors that affect and control the growth of microorganisms around us, in hospitals, in the laboratory, and in industrial settings. These factors are: Availability of Nutrients Moisture

935 views • 16 slides

Eucaryotic Protein Synthesis

Eucaryotic Protein Synthesis. Eukaryotic mRNAs. See Figure 30.26 for the structure of the typical mRNA transcript Note the 5'-methyl-GTP cap and the poly A tail Cap is essential for mRNA binding and stabilizes mRNA by preventing degradation

280 views • 16 slides

HACCP: Why We Are Doing What We Are Doing?

HACCP: Why We Are Doing What We Are Doing?. Angela M. Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University. Why HACCP?. Because I said so!. Child Nutrition Reauthorization 2004. Require HACCP Plan based on process HACCP principles. What is HACCP?

562 views • 14 slides

Food Service

Food Service. Chapter 1: Sanitation. Sanitation.

296 views • 14 slides

MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH. Charlene Wolf-Hall and William Nganje. Chapter 2 : Ecological Concepts of Foods and Definitions of Pre- and Post-Harvest. Key Questions. What is ecology, and how are these concepts applied to foods?

249 views • 12 slides

Preservation Power of Honey

Preservation Power of Honey. Discuss with a partner. Why does food spoil ? What conditions make this more likely?. How do we prevent the following foods from spoiling?. Beef jerky Bread Milk Pickles Raw steak Cucumber Cupcakes Croutons Twinkies. What does bacterial growth look like?.

531 views • 10 slides

MULTIBAC 2.0

206 views • 9 slides