bacteria

1️⃣ Microbiologee

In cooperation with the Hygiene Technology Competence Center Bamberg and the Amberg-Weiden University of Applied Sciences

What are bacteria?

Bacteria are the simplest life forms on earth

Bacteria are very small single-celled organisms,do not have a cell nucleus and their genetic material (DNA) is therefore exposed in the basic substance of the cell (cytoplasm).

There are "good" and "bad" bacteria

Some bacteria can cause serious diseases, others are useful for humans and nature, for example they clean water or decompose (organic) waste.

Bacteria are responsible for numerous Infectious diseases, which can lead to death if not treated properly.There are many ways of transmitting bacteria. For example, bacteria can be transmitted directlyfoodrecord throughDroplet infection through the air, Smear infection, or bySkin injuries(such as bites, stings, other injuries). In general, our natural immune system is usually able to fight off bacteria, but only when the number of pathogens or the infection pressure becomes too high does illness occur. People with weakened immune systems are particularly at risk.

However, some types of bacteria are also health-promoting and vital , such as the bacteria in our intestinal flora (Escherichia Coli, lactic acid bacteria).

Source: https://www.umweltbundesamt.de/bacterialen #health-risks-for-humans

Structure of a bacterium

Where are bacteria

👉🏻 Everything clear? Time a quiz about solve...

What types of bacteria are there?

Classification according to form

Bacteria can have three different basic forms:

Spherical (cocci)
Rod-shaped (bacilli)
Spiral or screw-shaped (spirochetes)

⚠️Why is Bacillus anthracis the most dangerous?It can be used as a bioweapon!
The spores are particularly dangerous when inhaled: they can multiply in the body,blooddistribute, excrete toxins and tissueattack (anthrax).
Not rreal-timeIf left untreated, it is usually fatal.

Harmful bacteria - foodborne illnesses caused by bacteria

Groceriesare not sterile, theyare infected with various bacteria. These includebeneficial bacteria, theCharacteristicsandAroma of the productto full extent, e.g. various staphylococci, micrococci and lactic acid producing bacteria in milk, meat and vegetable products such as salami, yoghurt etc. On the other hand,unwanted bacteria, such as spoilage and pathogens, on and in foods. Food therefore requires particular care when handling and preparing it. Inadequate kitchen hygiene can quickly lead to bacterial spoilage in food. Many foods, particularly when raw, can be contaminated with bacterial pathogens. Bacteria find ideal living and reproduction conditions on many foods and can multiply rapidly if not refrigerated, or stored for too long or improperly. These bacteria can then cause gastrointestinal illnesses in humans after the food has been consumed. A classic example of this is salmonella, which can be found particularly in dishes containing raw eggs, such as tiramisu or raw minced meat. Other bacteria, such as staphylococci and clostridia, are generally harmless in themselves, but under certain conditions can form poisons (toxins) in food that can cause serious illnesses (intoxication) in humans after the food contaminated is consumed.