Microorganism pathogenic

In general, nonconventional protein foods must be competitive with conventional plant and animal protein sources on the bases of cost delivered to the consumer, nutritional value to humans or animals, functional value in foods, sensory quality, and social and cultural acceptability. Also, requirements of regulatory agencies in different countries for freedom from toxins or toxic residues in single-cell protein products, toxic glycosides in leaf protein products, pathogenic microorganisms, heavy metals and toxins in fish protein concentrates, or inhibitory or toxic peptide components in synthetic peptides must be met before new nonconventional food or feed protein products can be marketed. 

A vaccine is a preparation used to prevent a specific infectious disease by inducing immunity in the host against the pathogenic microorganism. The practice is also called immunization. The first human immunization was performed in 1796 by Edward Jenner in England which led to the discovery of smallpox vaccine. However, classical vaccinology developed 100 years later, after the work by Louis Pasteur demonstrated that microorganisms are causes of diseases. 

Precise and rapid detection the pathogenic microorganisms is one the most important problems of clinical medicine. However, some of the conventional approaches are time-consuming and depend on the different conditions observance. Therefore, the immunoassay is widely used for the identification of the small amounts of the biological active compounds due to its selectivity and sensitivity. 

Urinary tract infection (UTI) is an infection caused by pathogenic microorganisms of one or more structures of the urinary tract. The most common structure affected is the bladder, with the urethra, prostate, and kidney also affected (see Pig. 47-1). Display 47-1 identifies the disorder most frequently associated with each of these structures within the urinary system. Clinical manifestations of a UTI of the bladder (cystitis) include urgency, frequency, burning and pain on urination, and pain caused by spasm in the region of the bladder and the suprapubic area. 

The body possesses a number of non-specific antimicrobial systems which are operative at all times against potentially pathogenic microorganisms. Prior contact with the infectious agent has no intrinsic effect on these systems. 

Sepsis The systemic inflammatory response syndrome and documented infection (culture or Gram stain of blood, sputum, urine, or normally sterile body fluid positive for pathogenic microorganisms Severe sepsis Sepsis associated with organ dysfunction, hypoperfusion, or hypotension (systolic blood pressure less than 90 mm Hg). Hypoperfusion and perfusion abnormalities may include, but are not limited to, lactic acidosis, oliguria, or acute alteration in mental status. 

The contaminants that can be removed by flotation include conventional pollutants such as BOD, COD, total suspended solids (TSS), phosphorus, phenols, oil and grease, as well as toxic pollutants including heavy metals, toxic organics, pathogenic microorganisms, and radioactive radon 22.28,33,54,64,100-102... 

Goodfellow, M. Inter-strain comparison of pathogenic microorganisms by pyrolysis mass spectrometry. Binary Comput. Microbiol. 1995, 7, 54-60. 

Table 19.1 Sources of pathogenic microorganisms on fresh produce and conditions that influence their survival and growth (based on Beuchat, 1996)...

Human infections with Salmonella spp. and E. coli 0157 H7 are a common worldwide phenomenon. Livestock may serve as a source of several relevant human pathogenic microorganisms (Table 19.2). The most prevalent group is the enteric pathogens which include bacteria, viruses and parasites (i.e. protozoa and helminths). Animals may shed pathogens through excreta without... 

Beuchat LR (1996), Pathogenic microorganisms associated with fresh produce , Journal of Food Protection, 59 (2), 204—216. 

HACCP is one of the minimum standards that is often required in a food processing enterprise to ensure that products do not contain harmful levels of biological, physical or chemical hazards such as pathogenic microorganisms or toxins. The overall idea of HACCP is to identify specific CCPs, which are those steps in the production process where the safety of the final product can be controlled most efficiently, and then define systematic procedures for monitoring and corrective action, to ensure that the risk is controlled at each... 

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