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Name: Nguyen Thi Ngoc Huyen ID: 19125516 Describe a bacterium, a fungus, a protozoan and a virus Your answer should be sufficient that another person could learn from you * Bacteria: Bacteria are single-celled organisms that can be found almost anywhere: on your hands, in the ocean, and in your stomach The bacteria’s cell type is prokaryotic It don’t have nuclear envelope and membrane- enclosed organelles It has peptidoglycan in cell wall * Fungus: Fungi are eukaryotic organisms Spores are responsible for reproduction Glycogen is the major carbohydrate storage product of fungus Chitin makes up the cell wall * Protozoan: A parasitic single-celled organism that can only divide inside its host They havemany different shapes and sizes They can be found in a range of wet locations, such as fresh water, marine environments, and the soil * Virus: A virus is a small infectious agent (20 to 300 nanometers in diameter), that replicates only within an organism's live cells Viruses belong to a different taxonomic group than plants, animals, or prokaryotic bacteria A virus is made up of a core of genetic information, either DNA or RNA, that is wrapped by a protein-based protective covering called a capsid Provide one example of each microbe listed above and describe how that microbe replicates - Bacteria: Clostridium botulinum reproduces by binary fission, which is a type of asexual reproduction - Fungus: Mucormycosis is a deadly invasive fungal infection that causes significant mortality rates Mucormycosis is caused by solitary cells that multiply through budding - Protozoan: Paramecia reproduce asexually through binary fission and reproduce sexually - Virus: Rotavirus replicates in the host cell's cytoplasm For bacteria, describe the two major groups of bacteria based on their cell envelope structure (Gram positive versus Gram negative) - Gram positive bacteria have a strong peptidoglycan cell wall and a plasma membrane - Gram negative bacteria have peptidoglycan cell walls, plasma membranes, and outer membranes Lipopolysaccharides, as well as phospholipids and other proteins, make up the outer membrane What is a naked virus and how does it compare to an enveloped virus? - Naked virus (non-enveloped virus) is the virus that lack a lipid membrane around the capsid - Compare to an enveloped virus Naked virus lack a lipid membrane around the capsid No have lipid bilayer with protein Resistant to heat or acid More toxic Example: norovirus, Hepatitis A virus, Poliovirus… Enveloped virus Enclosed within a lipid membrane around the capsid Have lipid bilayer with protein Sensitive with heat or acid Less toxic Example: COVID-19, Influenza… Describe a bacterium that is considered a foodborne pathogen and describe the illness it causes Explain how this pathogen might enter the food chain Salmonella - Salmonella is an anaerobic Gram-negative bacillus It has flagella - Sources of infection: Poultry, Raw meat, Raw milk, Vegetables and fruits - Salmonella infection is an intestinal infection caused by bacteria called salmonellosis Bacterial infections can spread from the intestines into the bloodstream and elsewhere in the body - The symptoms of salmonellosis include diarhea, abdominal pain and cramps, nausea and vomiting, and fever Symptoms normally appear 12 to 96 hours after exposure, however they can appear up to two weeks later And usually resolve in 5-7 days - Salmonella might enter the food chain: + Eat and drink: undercooked beef, poutry, or fish, eat raw egg, use raw dairy products, raw vegetables… + Touching the feathers, feces of livestock and poultry without washing hands thoroughly, salmonella bacteria will be transferred to the food + If you put raw and cooked food in the same refrigerator compartment, bacteria will be transferred from raw food to cooked food + handle fresh food on the same cutting board as cooked food and vegetables Describe a virus that is considered a foodborne pathogen and describe the illness it causes Explain how this pathogen might enter the food chain Norovirus: a single-stranded RNA virus; the surface of the virus is made up of only one protein, which could aid in the development of a vaccine; also known as: norwalk-like virus, wintertime vomiting disease - Source of norovirus infections: shellfish, ready-to-eat food (ice, fruit, salads…), any meal containing particles from a norovirus patient's feces or vomit - Symptoms: Nausea, Diarrhea, Heavy vomitin, Stomach cramps Describe three different methods that are used to reduce or eliminate pathogenic microbes contaminating food - Pasteurization: Pasteurization is the process of heating food to a temperature in short time that kills disease-causing germs while drastically reducing rotting organisms - Heat sterilization is a unit procedure that involves heating foods to a sufficiently high temperature and for a sufficiently long period of time to kill microbial - Method of salting: To stop bacteria from growing or dying, use a lot of salt (NaCl) It can inhibit the growth of some pathogenic bacteria with a salt content of 4.4 percent Putrefactive bacilli, Salmonella bacilli, and sporophyte bacillus in meat can be killed by a salt concentration of 10-15% What is the process of using microbes to generate edible food products? Give an example of this microbial process and describe how the microbes are essential (What the microbes to make the food?) Fermentation is a method for producing edible food products that involves the employment of bacteria In yogurt fermentation, lactic acid bacteria will produce the lactose enzyme The galactose sugar is then transformed to glucose Pyruvic acid is formed after glucose is transformed The enzyme tacte dehydrogenase converts pyruvic acid to lactic acid When fermenting yogurt, it also creates a lot of beneficial bacteria for the intestines Describe COVID 19 and provide questions that you think the general public need to have answered The SARS-CoV-2 virus causes Coronavirus Disease (COVID-19), an infectious disease Symptoms can emerge anywhere between and 21 days following exposure COVID-19 symptoms vary, however fever, cough, and lethargy are common in moderate instances Moderate patients may experience breathing difficulties or mild pneumonia Severe cases may result in severe pneumonia, other organ failure, and death A person who is infected with COVID-19 may not show any symptoms and, without realizing it, can spread the virus to others COVID-19 can make anyone sick and cause them to get very ill or die at any age Since 2020, there have been many variants of the SARS-CoV-2 virus, the most recent is the omicron variant - Question: Is there a more dangerous variant? 10.Describe what you expected to learn in this class if the course had happened as usual If the course had happened as usual, I will be learn everything better Identify the distinct characteristics of the primary foodborne pathogens, food spoilage, and food fermentation bacteria directly I will get to use the lab more and know more about how microorganisms work ... bacilli, Salmonella bacilli, and sporophyte bacillus in meat can be killed by a salt concentration of 10 -15 % What is the process of using microbes to generate edible food products? Give an example of... the intestines Describe COVID 19 and provide questions that you think the general public need to have answered The SARS-CoV-2 virus causes Coronavirus Disease (COVID -19 ), an infectious disease... Disease (COVID -19 ), an infectious disease Symptoms can emerge anywhere between and 21 days following exposure COVID -19 symptoms vary, however fever, cough, and lethargy are common in moderate instances