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explain pyogenic liver abscess in detail and how E coli cuases them when infects the liver.
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- The general public takes for granted the link between an infectious agent and a given infection Discuss the requirements established by Koch, the nineteenth-century German scientist, before ascertaining, for instance, that Helicobacter pylori bacterium is the cause of the gastric ulcer. Why is it so essential to meet these conditions?Using figure (reproduced below) as a guide, explain theprocesses occurring between Salmonella (pink) and the surface of ahost cell (yellow) on both the left and the right side of the photo.Describe the kinds of infections for which E. coli is primarilyresponsible.
- Based on disease syndromes and characteristics, and also on their effect on certain cell cultures and serological groupings, five virulence groups of Escherichia coli are recognized. Briefly distinguish between these virulence groups. [Base your answer on virulence factors, pattern of bacterial attachment to host cells, effects of attachment to host cells, production of toxins, and invasiveness] What will the appearance of Escherichia coli be on MacConkey Agar red and Eosin Methylene Blue (EMB) agar, respectively.All of the following pertain to listeriosis, except 1) intrauterine infection usually results in fetal death. 2) enterotoxin of the organism causes symptoms. 3) it causes a serious septicemia and meningitis in the elderly, immunocompromised, and infants. U 4) it causes symptoms of fever, diarrhea, and sore throat. 5) adequate pasteurization and thorough cooking of food can improve prevention.What is the Gastrointestinal tract infection that cauesd by bacteria? Explain with pictures or drawing or attcach any vedio related to that, please.
- Some patients who take antibiotics for acne develop yeast infections of the mouth or genitourinary tract. ExplainWhat are the virulence factors of Salmonella typhi? Explain each factors in simple terms.Identify the causative agent of staphylococcal food poisoning and explain the method for transmission of the bacteria to food sources. Describe the characteristics of the staphylococcal toxin.