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Asked: 6 years agoIn:
Nasim

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classificationsstaphylococcus aureustypes
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    The genus Staphylococcus consists of Gram-positive, non-spore-forming cocci that are often found as normal human microbiota of the skin and nasal cavity. There are five organisms to consider as potential human pathogens in this genus: 1. S. aureus 2. S. epidermidis 3. S. saprophiticus 4. S. haemolytRead more

    The genus Staphylococcus consists of Gram-positive, non-spore-forming cocci that are often found as normal human microbiota of the skin and nasal cavity. There are five organisms to consider as potential human pathogens in this genus:
    1. S. aureus
    2. S. epidermidis
    3. S. saprophiticus
    4. S. haemolyticus, and
    5. S. hominis.

    The major test reaction to use in Staphylococcus identification is the coagulase test reaction, which divides the genus Staphylococcus into 2 groups:
    1. Coagulase-negative species, and
    2. Coagulase-positive species.
    The test media that you will run for identification depends on which category your organism falls in.

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Asked: 6 years agoIn:
Nasim

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morphologystaphylococcus aureus
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    1. Microscopic morphology: S. aureus cells are Gram-positive and appear in a spherical shape. They are often in clusters resembling a bunch of grapes when observed under a light microscope after Gram staining. The name ‘Staphylococcus’ was derived from Greek, meaning a bunch of grapes (staphyle) andRead more

    1. Microscopic morphology:
    S. aureus cells are Gram-positive and appear in a spherical shape. They are often in clusters resembling a bunch of grapes when observed under a light microscope after Gram staining. The name ‘Staphylococcus’ was derived from Greek, meaning a bunch of grapes (staphyle) and berry (kokkos). The scanning electron microscopic observation reveals roughly spherical-shaped cells with smooth surfaces. The diameter of the cells ranges from 0.5 to 1.0 μM. The transmission electron microscopy of cells shows a thick cell wall, distinctive cytoplasmic membrane, and amorphous cytoplasm.

    2. General cultural and biochemical characteristics:
    S. aureus is an aerobic and facultative anaerobic organism that forms fairly large yellow or white colonies on nutrient-rich agar media. The yellow colour of the colonies is imparted by carotenoids produced by the organism. The term ‘aureus’ is derived from Latin, which refers to the colour of gold. The organism is often haemolytic in blood agar due to the production of four types of haemolysins (alpha, beta, gamma, and delta). Nearly all isolates of S. aureus produce coagulase enzyme, a virulence factor that also helps in the identification of the organism. The organism is salt tolerant and is able to grow in a mannitol-salt agar medium containing 7.5% sodium chloride. The organism is catalase-positive and oxidase negative.

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Asked: 6 years agoIn: ,
Nasim

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diagnosislab diagnosisstaphylococcus aureus
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    Medical laboratory diagnosis: The primary objective in laboratory diagnosis is to identify whether the diagnosed S. aureus isolate is methicillin-resistant. Since MRSA emerged as a problematic pathogen, a systematic diagnostic approach is necessary for early diagnosis so that treatment with appropriRead more

    Medical laboratory diagnosis:
    The primary objective in laboratory diagnosis is to identify whether the diagnosed S. aureus isolate is methicillin-resistant. Since MRSA emerged as a problematic pathogen, a systematic diagnostic approach is necessary for early diagnosis so that treatment with appropriate antibiotics can be initiated as early as possible. For species identification, slide and tube coagulase tests, latex agglutination tests, and PCR-based tests are used. For detection of MRSA, determination of minimum inhibitory concentration (MIC) of methicillin or oxacillin or cefoxitin using broth micro-dilution method, cefoxitin disk screen, oxacillin agar screen and latex agglutination test for PBP2a and molecular methods for detection of mecA are employed.

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Asked: 6 years agoIn: , , ,
Nasim

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staphylococcus aureus
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    Staphylococcus bacteria can cause a wide range of infections, from minor skin infections to life-threatening illnesses. Some of the diseases that can be caused by Staphylococcus include: 1. Boils, 2. Impetigo, 3. Food poisoning, 4. Cellulitis, 5. Toxic shock syndrome. 6. Skin infections, 7. PneumoniRead more

    Staphylococcus bacteria can cause a wide range of infections, from minor skin infections to life-threatening illnesses. Some of the diseases that can be caused by Staphylococcus include:
    1. Boils,
    2. Impetigo,
    3. Food poisoning,
    4. Cellulitis,
    5. Toxic shock syndrome.
    6. Skin infections,
    7. Pneumonia,
    8. Endocarditis, and
    9. Osteomyelitis.

    Symptoms of a staph infection vary depending on the location and severity of the infection. For example, a localized staph infection may cause a collection of pus, such as a boil or abscess. The area may be tender or painful and may be reddened and swollen.

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Asked: 6 years agoIn:
Nasim

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staphylococcus aureus
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    Staphylococcus aureus is a bacterium that produces a variety of toxins and enzymes, many of which are virulence factors. Among the more common toxins secreted by S. aureus are hemolysin, leukotoxin, exfoliative toxin, enterotoxin, and toxic-shock syndrome toxin-1 (TSST-1). Aside from toxins, staphylRead more

    Staphylococcus aureus is a bacterium that produces a variety of toxins and enzymes, many of which are virulence factors. Among the more common toxins secreted by S. aureus are hemolysin, leukotoxin, exfoliative toxin, enterotoxin, and toxic-shock syndrome toxin-1 (TSST-1). Aside from toxins, staphylococcal virulence factors also include enzymes and surface proteins.

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Asked: 6 years agoIn: , ,
Nasim

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pasteurization
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Begginer dr.basuriwala

    Pasteurization is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100°C (212°F), to eliminate pathogens and extend shelf life. The two most common methods of pasteurization are batch pasteurizatiRead more

    Pasteurization is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100°C (212°F), to eliminate pathogens and extend shelf life. The two most common methods of pasteurization are batch pasteurization and high-temperature short-time (HTST) pasteurization.

    Batch pasteurization, also known as the vat or holding method, involves heating milk or other liquid in a large container to at least 63°C (145°F) for 30 minutes. The liquid is then rapidly cooled to 4°C (39°F) or below.

    High-temperature short-time (HTST) pasteurization, also known as flash pasteurization, involves heating milk or other liquid to at least 72°C (162°F) for 15 seconds. The liquid is then rapidly cooled to 4°C (39°F) or below.

    There are also non-thermal pasteurization methods such as Pascalization or high-pressure processing (HPP), pulsed electric field (PEF), and microwave volumetric heating (MVH).

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Asked: 6 years agoIn:
Nasim

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pasteurization
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135Read more

    pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135 °F) for a few minutes. Pasteurization of milk, widely practiced in several countries.

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Asked: 6 years agoIn: ,
Nasim

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chemicalsdisinfectant
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    1. Alcohol. 2. Chlorine and chlorine compounds. 3. Formaldehyde. 4. Glutaraldehyde. 5. Hydrogen peroxide. 6. Iodophors. 7. Ortho-phthalaldehyde (OPA). 8. Peracetic acid. 9. Peracetic acid and hydrogen peroxide. 10. Phenolics. 11. Quaternary ammonium compounds.

    1. Alcohol.
    2. Chlorine and chlorine compounds.
    3. Formaldehyde.
    4. Glutaraldehyde.
    5. Hydrogen peroxide.
    6. Iodophors.
    7. Ortho-phthalaldehyde (OPA).
    8. Peracetic acid.
    9. Peracetic acid and hydrogen peroxide.
    10. Phenolics.
    11. Quaternary ammonium compounds.

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Asked: 6 years agoIn:
Nasim

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autoclave
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    An autoclave is a device that uses steam under pressure to sterilize materials. The basic principle of autoclave sterilization is to expose the materials to be sterilized to high temperatures and pressure for a specific period of time. The most common method of autoclave sterilization is the use ofRead more

    An autoclave is a device that uses steam under pressure to sterilize materials. The basic principle of autoclave sterilization is to expose the materials to be sterilized to high temperatures and pressure for a specific period of time. The most common method of autoclave sterilization is the use of saturated steam at a temperature of 121°C (250°F) and a pressure of 15 psi for around 30-60 minutes, depending on the size of the load and the contents.

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Asked: 6 years agoIn:
Nasim

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autoclave
  1. Dr Md shahriar kabir B H M S; MPH
    Dr Md shahriar kabir B H M S; MPH Enlightened dr.basuriwala

    An autoclave is a device that sterilizes materials by generating steam under pressure. The principle of autoclave is moist heat sterilization, which destroys all microorganisms, including heat-resistant endospores, by heating the contents above the boiling point of water. The high temperature and prRead more

    An autoclave is a device that sterilizes materials by generating steam under pressure. The principle of autoclave is moist heat sterilization, which destroys all microorganisms, including heat-resistant endospores, by heating the contents above the boiling point of water. The high temperature and pressure ensure the killing of microorganisms like viruses, fungi, bacteria, and heat-resistant spores. The high temperature and moist heat coagulate and denature microbial proteins and enzymes.

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