1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
classification
-More than 30 staphylococcal species are pathogenic.
-A simple strategy for identification of the more clinically important species is outlined in Fig. 135-2.
-Staphylococci is responsible for both nosocomial and community-based infections
-S. aureus is a part of the normal human flora; 25–50% of healthy persons may be persistently or transiently colonized.
-coagul
Smerian
Using beer soup
Made of snake skin and turtle shell
Babyloian
Using ointment
Made of frog bile and sour milk
Greek
Using herbs to heal ailments
Where is it used for?
1. infections caused by gram-negative bacteria
2. stopping bacteria from making proteins
What is the most commonly-prescribed amino
Antimicrobial resistance: plasmid genes 이 지배
4) Diagnosis, 생화학적 검사 / 20 biochemical tests in one set
Analytical Profile Index 20E처럼 박테리아를 배양해서 대사 결과를 보고 점수를 매겨 무슨 박테리아인지 확인하는 방법이 있다. E.coli 같다고 의심스러울 때 이 검사를 해서 확인할 수 있다.
2. E. coli 1) E. coli가 일
예외), 항생제 선택의 범위가 매우 좁음.
일본이나 홍콩 등과 더불어 우리나라도 MRSA 비율이 전 세계적으로 높은 국가로 분류
최근 국내 주요 종합병원들을 대상으로 시행된 KONSAR(Korean nationwide surveillance of antimicrobial resistance) 보고에 의하면 MRSA는 황색 포도알균의 64%를 차지하고 있음.