------------------------------------------------- Case Report Female‚ Age 66 years‚ Cervical Dystonia / Torticollis This 66-year-old female was involved in an auto accident 15 years prior in which she was side-swiped at approximately 40kph. Two years after the accident‚ she started to notice slight involuntary movements in her neck. Her symptoms gradually worsened and she was diagnosed with cervical dystonia / spasmodic torticollis. She described that her neck would involuntarily pull in
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However‚ Botox is not a common treatment‚ although it has shown much effectiveness. Wrinkles is now just one of many reasons to use botox injections. Botox has numerous uses and is becoming a more common pain treatment. This is because the drug‚ botulinum toxin A‚ actually blocks the pain pathways. That is why it very helpful‚ especially for back‚ neck‚ and shoulder pain. However‚ Botox is not a one time cure. In order for prominent results‚ repeated injections are necessary.
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an employer to provide which one of the following in a food preparation area? a. a staff room b. hand washing facilities c. colour-coded overalls d. clothes lockers 5. Discolouration of food and an unpleasant smell are usually associated with; a. toxins b. pathogenic bacteria c. spores d. spoilage bacteria 6. Which of the following is a result of good hygiene standards? a. Food poisoning outbreaks b. More food preservatives c. Food that is safe to eat d. Tastier and more nutritious food 7. What
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people Salmonellosis Causative agents: S. typhimurium‚ S. Montenideo Salmonella Typhi (Typhoid fever) BOTULISM Causative Agent: Clostridium Botulinum Exotoxins – Damages the nerves leading to paralysis Deadly subs- tance TUBERCULOSIS Causative agents: Mycobacterium tuberculosis Mycobacterium bovis TETANUS or LOCKJAW Etiologic Agent: Clostridium Tetani Exotoxins STAPHYLOCOCCAL Causative agent: Staphylococcal Most common cause of food poisoning Mode of transmission Common
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decided to do some research. Tetanus‚ also more commonly known as Lockjaw‚ is caused by Clostridium tetani. Lockjaw can occur as a bacterial infection mainly introduced via a break in the skin or a puncture wound into the bloodstream by soil‚ saliva and fecal matter (https://en.wikipedia.org/wiki/Tetanus). In rare circumstances‚ tetanus can be contracted through surgeries‚ intramuscular
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ANTIMICROBIAL EFFECT OF BEE’s HONEY IN COMPARISON TO ANTIBIOTICS ON ORGANISMS ISOLATED FROM INFECTED BURNS‚ WOUNDS AND HARMONIZED METHODS OF MELISSOPALYNOLOGY. PROJECT GUIDE: Dr. JAGAN MOHAN REDDY STUDENTS: MANASA.D.A (1AY09BT011) SANJUKTA BANERJEE (1AY09BT019) SANDHYA.S (1AY09BT018) DEPARTMENT OF BIOTECHNOLOGY ACHARYA INSTITUTE OF TECHNOLOGY ACHARYA
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Clostridium Difficile Clostridium difficile also known as C-diff in the medical world or C. difficile in the science world is a bacterium that infects the colon of humans. C-diff belongs to the bacteria Domain. Bacteria are unicellular organisms that contain Peptidoglycan in their cell walls. C-diff is a member of the phylum Firmicutes which means it has a Gram-positive stain and a low guanine and cytosine content. C-diff is also classified as a clostridia meaning it has a lack of aerobic respiration
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practices must be done using special technique and requiring special safety conditions. However‚ Ms. Moir cautions: “Adding oil will not necessarily kill bugs. The opposite is true for many products in oil if anaerobic micro-organisms‚ such as Clostridium botulinum (botulism)‚ are present. Lack of oxygen provides perfect conditions for their growth. “Outbreaks of botulism arising from consumption of vegetables in oil " including garlic‚ olives‚ mushrooms‚ beans and hot peppers " have mostly been attributed
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test result positive for the presence of toxigenic C. difficile or its toxins or colonoscopic or histopathologic findings demonstrating pseudomembranous colitis (3) A history of treatment with antimicrobial or antineoplastic agents within the previous 8 weeks is present for the majority of patients.9 In clinical practice‚ antimicrobial use is often considered part of the operative definition of CDI- Pathogenesis: Clostridium difficile is the causative organism of antibiotic-associated colitis
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BASIC MEAT PROCESSING PRINCIPLES OF MEAT PRESERVATION Meat preservation is principally concerned with the application of measures to delay meat spoilage‚ which are caused by microbial‚ chemical and physical changes. Of these‚ microbial spoilage is most common. Microbes thrive in moisture and since meat is 70%-75% water‚ it spoils easily through microbial action. Meat‚ being rich source of nutrients‚ also becomes an excellent food for bacteria. Methods of meat preservation‚ however different from
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