I chose to do the effects of different disinfectants on bacteria because I have always wondered if disinfectants such as Clorox, Lysol, and hand sanitizer actually kill 99.9 percent of germs. Also, I know that there are harsh chemicals that can be damaging to us over time. Do these harsh chemicals get the job done? Maybe taking a green, organic way could be the solution in the future. My main question is which is the better disinfectant, Clorox Disinfecting Wipes or Lysol Disinfecting Wipes. I want to uncover the truth about each product and show the reality of both. Are they really getting the job done?
Household bacteria have always been a problem. Millions of people each year get some sort of sickness from bacteria in their kitchen, bathroom, living room, etc. What if there were bacteria in your kitchen that could be deadly? This bacterium is called Escherichia coli. According to Oregon health Authority: “By one estimate, 10,000 to 20,000 E coli. Infections occur in the United States each year.” Many of us use disinfectants such as Clorox and Bleach every day but are these disinfe...
Adegoke AA, Tom M, Okoh AI, Jacob S (2010) Studies on multiple antibiotic resistant bacterial isolated from surgical site infection. Scient Res. Essays 5:3876-81.
What do bacteria need to grow? For bacteria to grow the most typical thing that they like ate a warm and moist environment, but that is not all that they like. Bacteria also like and environment with a PH that is normal or close to a human PH and bacteria also like an oxygen rich environment. The places that could be common to find bacteria in a building are a keyboard, a water fountain, and restrooms. A keyboard is a common place for bacteria because it is being touched constantly with hands when people type and hands are warm, so bacteria like them. The water fountain is another place that is common for bacteria to grow because people's warm hands are touching it and also it has water, which causes it to be moist. The last place that bacteria will we commonly found in buildings are restrooms. The bacteria like restrooms because many people are in then and also there is a lot of water in them.
E. Coli and other foodborne illnesses are something that should be of major concern to everybody, becasue nobody is safe from it. It is not something that can be prevented or
To see which name brand of hand sanitizer will work the best in disinfecting bacteria and mold. This experiment will show people which hand sanitizer works best to stay disinfected when there is no access to soap and water when needed.
Over the past few years there has been several cases of food contaminated with Escherichia Coli and Salmonella, mostly from organic food manufacturers. For a better understanding of this issue it is necessary to go back to the basis for organic agriculture. Which is essentially about the nutrients needed for the soil and its direct relation to the quality of the product. The more nutrients are added to the substrate the better the quality of that product. Farmers replace synthetic fertilizers and chemical pesticides for natural alternate methods, using fertilizers based on decomposed organic matter like Humus and Compost. Among the active components found in this products are animal feces which contain harmful parasites that could be transmitted to the plants. Several studies support this statement; an evaluation from the University of Minnesota revealed that “the percentages of E.coli–positive samples in conventional and organic produce (on farms in Minnesota), were 1.6 and 9.7%, respectively” (Mukherjee, Speh, Dyck, Diez-Gonzalez,
E. coli are bacteria that can cause an infection in various parts of your body, including your intestines. E. coli bacteria normally live in the intestines of people and animals. Most types of E. coli do not cause infections, but some produce a poison (toxin) that can cause diarrhea. Depending on the toxin, this can cause mild or severe diarrhea.
Molinari, J., & Hart, J. (2010). How to Choose and Use Environmental Surface Disinfectants. Cottone's Practical Infection Control in Dentistry (Third Edition ed., pp. 185- 193). Philadelphia: Wolters Kumar Lippincott Williams & Wilkins.
11298336 March 19th, 2024 Enhancing Antimicrobial Stewardship: Critical Reflection On Professional Development As a pharmacy student seeking to enhance my professional development and fulfill continuous learning, I participated in the Professional Practice Project (PPP) titled “Antimicrobial Stewardship Tools for Dentists”. The learning objective I set for myself was to be able to identify at least three different aspects of antimicrobial stewardship to reduce improper antibiotic use, which I will be able to translate and adopt as a future pharmacist. I accomplished my learning goal and gained new knowledge that was only possible with this learning opportunity. Three key takeaways I learned regarding antimicrobial stewardship include identifying true antibiotic allergies that are vital to preventing
In these series of experiments, what would like to be known is how bacterial growth is affected by antiseptics and how these antiseptics prevent bacteria on your
coli was first identified in 1975 but it was not until 1982 that the Center of Disease Control and Prevention knew what caused it. There are several different strains of E. coli. The one that I am going to focus on is Escherichia coli 0157:H7. This certain strain of E. coli is found in the intestines of cows. For every ten thousand people ate least three are affected. Which means that one percent of food poisoning cases is caused by E. coli. It is normally transmitted through food made from the animal itself. Things like raw milk or rare ground beef. E. coli symptoms appear slower than those of food-borne bacteria. The reason why is that the toxins of E. coli are produced in the large intestine. So you will start exhibiting symptoms normally in three days. You will have the cramps and diarrhea but after twenty-four hours’ blood may start to appear in your stool. This should last one to eight day. In some cases, E. coli victims can develop hemolytic- uremic syndrome, which will cause your kidneys to fail and then you will have to receive dialysis the rest of your
Infection control is very important in the health care profession. Health care professionals, who do not practice proper infection control, allow themselves to become susceptible to a number of infections. Among the most dreaded of these infections are: hepatitis B (HBV), hepatitis C (HCV), and human immunodeficiency virus (HIV). Another infection which has more recently increased in prevalence is methicillin-resistant Staphylococcus aureus (MRSA). These infections are all treated differently. Each infection has its own symptoms, classifications, and incubation periods. These infections are transmitted in very similar fashions, but they do not all target the same population.
“Researchers in London estimate that if everyone routinely washed their hands, a million deaths a year could be prevented” (“Hygiene Fast Facts”, 2013, p. 1). Hands are the number one mode of transmission of pathogens. Hands are also vital in patient interaction, and therefore should be kept clean to protect the safety of patients and the person caring for the patient. Hand hygiene is imperative to professional nursing practice because it prevents the spread of pathogens, decreases chances of hospital-acquired infections, and promotes patient safety. There is a substantial amount of evidence that shows why hand hygiene is important in healthcare
Bacterial Food Poisoning Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. It is estimated that between 24 and 81 million cases of food borne diarrhea disease occur each year in the United States, costing between $5 billion and $17 billion in medical care and lost productivity. Chemicals, heavy metals, parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common, but fewer than 20 of the many thousands of different bacteria actually are the culprits. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli.
Certain foods will always contain some bacteria. Poor handling of these foods may result in cross contamination; Cross contamination is the passing of bacteria from contaminated food to uncontaminated food. Cross contamination can occur when storing or handling food.
Mouthwash for many people is something that is used everyday, gram-negative bacteria are very strong bacteria and are hard to kill with such structural properties and from investigating this I am able to see what form of mouthwash is better for the human mouth on killing such bacteria.