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MICB 202 Study Guide - Surface 2, Cholera, Bioterrorism

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School
UBC
Department
Microbiology
Course
MICB 202
Professor
Erin Gaynor

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Document Summary

Nomenclature of bacterial names: genus + species with genus capitalized and entire name italicized. eg. streptococcus pyogenes. Pathogenicity- ability of an organism to cause disease. Pathogen - capable of causing harm to a normal host. Virulence - measure of the pathogenicity of a microorganism. Can be expressed as the cell number that will elicit a pathogenic response in the host within a given time period. May be virulent, avirulent; virulence of microorganism is attributable to the possession of virulence factors. Secondary infection- a second infection caused by an opportunistic pathogen after primary infection has weakened the host. Local infection- restricted to a small area of the body. Systemic/generalized infection - one that has spread throughout the body (often caused by invasive organisms) Focal infection- begins in a restricted area and spreads throughout the body. Normal flora- the same bacterial species that colonize the same anatomical sites in all people.

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Related Questions

Fungi from the genus Penicillium produce the antibiotic penicillin which targets bacterial cell wall synthesis. Candida albicans is an opportunistic pathogen that causes candidasis in humans. This microorganism does have a cell wall but we cannot use penicillin to treat this infection. Explain why

List 5 protozoan of different infectious diseases:

1. Causative agent: give the scientific name.

2. Description of pathogen: what type of microorganism, is it abacterium, its gram reaction and shape.

3. Reservoir/ where the pathogen is found:

4. Name of the disease:

5. Major symptoms: give the 3-5 main symptoms.

6. Treatment:

7. Reservoir and how the pathogen is transmitted:

V. A patient came into the office sufferingfrom flu like symptoms, accompanied by Fever, Abdominal pain, Backpain, Chills, Excessive sweating, Fatigue with joints pain. Thefever has been an up and down fever. The patient said he hadvisited a farm a week ago and had drunk milk. He did not know ifthe milk or the yoghurt he had caused this.

1. What infection does he have? Name the causativeagent.

2. How did he become infected with this microbe? Explainthe pathogenesis of this disease.

3. Name another agent that also causesinfection in pasteurized dairy products? What are the virulencefactors for this pathogen? How would you treat it based onthat?

4. What are the virulence factors for the pathogen? Howwould you treat it based on that? Why is it considered as a foodborne illness yet there are no symptoms that indicating itis?

5. The patient does not have diarrhea,however how would the type of diarrhea assist in the identificationof the disease a patient may have. Give at least 3 examples statingthe agent its disease, type of diarrhea, virulence factors andtreatment.