Clostridium are anerobic gram positive rod shaped spore forming organisms responsible to cause various life threatening diseases in humans like Gas gangrene, Tetanus, Botulism, etc
All details of B.cereus about their growth factors, standards for their control, diseases caused by cereus, basic introduction to it is presented in this presentation.
Clostridium are anerobic gram positive rod shaped spore forming organisms responsible to cause various life threatening diseases in humans like Gas gangrene, Tetanus, Botulism, etc
All details of B.cereus about their growth factors, standards for their control, diseases caused by cereus, basic introduction to it is presented in this presentation.
Cholera is a acute diarrhoeal disease caused by Vibrio cholerae.
Majority of infection are mild or asymptomatic.
IV B.PHARM, 8-SEMESTER ,SOCIAL AND PREVENTIVE PHARMACY.
CHOLERA DISESASE
DEFINITION, SYMPTOMS, CAUSES, TREATMENT, PREVENTION.
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
This presentation explores a brief idea about the structural and functional attributes of nucleotides, the structure and function of genetic materials along with the impact of UV rays and pH upon them.
The use of Nauplii and metanauplii artemia in aquaculture (brine shrimp).pptxMAGOTI ERNEST
Although Artemia has been known to man for centuries, its use as a food for the culture of larval organisms apparently began only in the 1930s, when several investigators found that it made an excellent food for newly hatched fish larvae (Litvinenko et al., 2023). As aquaculture developed in the 1960s and ‘70s, the use of Artemia also became more widespread, due both to its convenience and to its nutritional value for larval organisms (Arenas-Pardo et al., 2024). The fact that Artemia dormant cysts can be stored for long periods in cans, and then used as an off-the-shelf food requiring only 24 h of incubation makes them the most convenient, least labor-intensive, live food available for aquaculture (Sorgeloos & Roubach, 2021). The nutritional value of Artemia, especially for marine organisms, is not constant, but varies both geographically and temporally. During the last decade, however, both the causes of Artemia nutritional variability and methods to improve poorquality Artemia have been identified (Loufi et al., 2024).
Brine shrimp (Artemia spp.) are used in marine aquaculture worldwide. Annually, more than 2,000 metric tons of dry cysts are used for cultivation of fish, crustacean, and shellfish larva. Brine shrimp are important to aquaculture because newly hatched brine shrimp nauplii (larvae) provide a food source for many fish fry (Mozanzadeh et al., 2021). Culture and harvesting of brine shrimp eggs represents another aspect of the aquaculture industry. Nauplii and metanauplii of Artemia, commonly known as brine shrimp, play a crucial role in aquaculture due to their nutritional value and suitability as live feed for many aquatic species, particularly in larval stages (Sorgeloos & Roubach, 2021).
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
Inspired by David Donoho's vision, this talk aims to revisit the three crucial pillars of frictionless reproducibility (data sharing, code sharing, and competitive challenges) with the perspective of deep software variability.
Our observation is that multiple layers — hardware, operating systems, third-party libraries, software versions, input data, compile-time options, and parameters — are subject to variability that exacerbates frictions but is also essential for achieving robust, generalizable results and fostering innovation. I will first review the literature, providing evidence of how the complex variability interactions across these layers affect qualitative and quantitative software properties, thereby complicating the reproduction and replication of scientific studies in various fields.
I will then present some software engineering and AI techniques that can support the strategic exploration of variability spaces. These include the use of abstractions and models (e.g., feature models), sampling strategies (e.g., uniform, random), cost-effective measurements (e.g., incremental build of software configurations), and dimensionality reduction methods (e.g., transfer learning, feature selection, software debloating).
I will finally argue that deep variability is both the problem and solution of frictionless reproducibility, calling the software science community to develop new methods and tools to manage variability and foster reproducibility in software systems.
Exposé invité Journées Nationales du GDR GPL 2024
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
Slides from talk:
Aleš Zamuda: Remote Sensing and Computational, Evolutionary, Supercomputing, and Intelligent Systems.
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Inter-Society Networking Panel GRSS/MTT-S/CIS Panel Session: Promoting Connection and Cooperation
https://www.etran.rs/2024/en/home-english/
Salas, V. (2024) "John of St. Thomas (Poinsot) on the Science of Sacred Theol...Studia Poinsotiana
I Introduction
II Subalternation and Theology
III Theology and Dogmatic Declarations
IV The Mixed Principles of Theology
V Virtual Revelation: The Unity of Theology
VI Theology as a Natural Science
VII Theology’s Certitude
VIII Conclusion
Notes
Bibliography
All the contents are fully attributable to the author, Doctor Victor Salas. Should you wish to get this text republished, get in touch with the author or the editorial committee of the Studia Poinsotiana. Insofar as possible, we will be happy to broker your contact.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
Toxic effects of heavy metals : Lead and Arsenicsanjana502982
Heavy metals are naturally occuring metallic chemical elements that have relatively high density, and are toxic at even low concentrations. All toxic metals are termed as heavy metals irrespective of their atomic mass and density, eg. arsenic, lead, mercury, cadmium, thallium, chromium, etc.
2. VIBRIO PARAHAEMOLYTICUS
Vibrio parahaemolyticus is a curved, rod shaped, Gram-negative halophilic bacterium.
It is oxidase positive, facultatively anaerobic (capable of both fermentative and respiratory metabolism) and non-spore
forming.
It is motile, with a single polar flagellum.
It is non sucrose fermenting and produces green to blue green colonies on TCBS Agar (Thiosulfate-citrate-bile salts-
sucrose agar).
3. ISOLATION AND IDENTIFICATION
The enrichment media used for vibrios exploit their greater tolerance for alkaline conditions. In alkaline peptone water (pH
8.6-9.0) the incubation period must be limited to 8h to prevent overgrowth of the vibrios by other organisms. Tellurite/ bile sat
broth (pH 9.0-9.2) is a more selective enrichment medium and can be incubated overnight.
The most commonly used selective and differential agar used for vibrios is thiosulfate/citrate/bilesalt/sucrose agar (TCBS).
Vibrio is non sucrose fermenting and produces blue-green colonies.
Clinical strains of V. parahaemolyticus can be serotypes for epidemiological purposes using a scheme based on 11
thermostable O antigens and 65 thermolabile K (capsular) antigens.
4. HABITAT AND OPTIMUM
CONDITIONS FOR GROWTH
Vibrio parahaemolyticus is a marine bacterium widely found throughout the world in warm coastal and estuarine
waters, sediments and plankton. It is primarily associated with coastal inshore waters rather than open sea.
It cannot be isolated in water temperature below 15◦C and cannot survive pressures encountered in deep waters.
The survival of the organism in winter months when the temperature drops below 15◦C is attributed to its persistence in
sediments from where it may be recovered even when water temperatures are below 10◦C.
Optimum NaCl concentration for growth is 2-4% but it can grow at levels between 0.5% and 8% . It dies off in distilled water.
Minimum a w for growth varies between 0.937 and 0.986 depending on the solute used.
Optimum pH values are slightly above neutrality (7.5-8.5) and this ability of vibrios to grow in alkaline conditions up to pH11 is
exploited in procedures for their isolation.
Optimum growth temperature of enteropathogenic vibrios is around 37°C . Usual minimum temperature in natural environment
is 10°C. It is less robust in extremes of temperature than V. cholerae.
D49 for V. parahaemolyticus in clam slurry is 0.7 min. In other studies, 5 mins at 60°C produced only 4-5 log reductions in
peptone/3% NaCl. Pre growth of organism in the presence of salt is known to increase heat resistance.
5. Niche specialization of the Vibrionaceae. Although all
Vibrionaceae are aquatic, they can be found in a wide
range of niches. The four Vibrio species shown can
colonize fish and marine invertebrates and can be
associated with plankton and algae. Vibrio cholerae,
Vibrio parahaemolyticus and Vibrio vulnificus infect
humans. 99% of environmental strains of V.
parahaemolyticus are non-pathogenic.
6. DISEASE AND PATHOGENESIS
DISEASE: Ingestion of bacteria in raw and undercooked seafood is the predominant cause of acute
gastroenteritis caused by V. parahaemolyticus. Infection can occur through fecal-oral route too.
FOODS INVOLVED: Raw fish and raw shellfish are the main cause of V. parahaemolyticus food poisoning.
Occasionally, cooked fish and salted vegetables have been involved when cross contamination with raw fish has
taken place.
INCUBATION PERIOD: Reported incubation period for V. parahaemolyticus food poisoning varies from 2h to 4
days though it is usually 9-25h.
SYMPTOMS: Profuse watery diarrhea free from blood and mucus, abdominal pain, vomiting and fever. It is
more enteroinvasive than V. cholerae and penetrates the intestinal epithelium to reach the lamina propria.
DURATION: Symptoms persist for about 72 hours, but can persist for up to 10 days in immunocompromised
individuals.
MORTALITY: Low. Majority of the deaths occur in elderly debilitated people.
INFECTIVE DOSE: Large numbers are required; 105 - 107 viable cells ingested.
7. PATHOGENESIS
Pathogenicity of V. parahaemolyticus is strains is strongly linked to their ability to produce a 22kDa, thermostable,
extracellular haemolysin (TDH). The major key virulence factor associated with V. parahaemolyticus is TDH (thermostable
direct hemolysin).
When tested on a medium known as Wagatsuma’s agar, the haemolysin can lyse fresh human or rabbit blood cells but not
those of horse blood. A thermostable extracellular substance is responsible for the hemolytic reaction. This hemolysis is known
as the Kanagawa reaction.
The haemolysin has also been shown to have enterotoxic, cytotoxic and cardiotoxic activity.
Most (96.5%) strains from patients with V. parahaemolyticus food poisoning produce hemolysin and are designated
Kanagawa positive (Ka+) while 99% of environmental isolates are Ka- (producing heat labile hemolysin).
Ka- strains producing TRH ( TDH Related Hemolysin) but not TDH have also been found to cause gastroenteritis.
Studies have found that ingestion of 107 - 1010 Ka- cells has no effect, whereas 105 - 107 Ka+ cells produce illness. A
number of other virulence factors have been described but not studied very intensively.
8. TREATMENT AND PREVENTION
TREATMENT :
Not necessary in most cases of V. parahaemolyticus infection.
There is no evidence that antibiotic treatment decreases the severity or the length of the illness.
Patients should drink plenty of liquids to replace fluids lost through diarrhea.
In severe illnesses, antibiotics such as tetracycline, ampicillin or ciprofloxacin can be used based on antibiotic susceptibility.
PREVENTION:
Thermal processing is a common approach to inactivating V. parahaemolyticus residues in seafood.
Low-temperature freezing (at –18°C or –24°C) or high-temperature treatment (>55°C) for 10 min is reported to effectively
inactivate or kill V. parahaemolyticus in oysters
High-pressure processing (HPP) is another method that has also been used to destroy pathogenic microorganisms in
seafood, and has been used extensively to inactivate V. parahaemolyticus in oysters
Irradiation is another important method of eliminating V. parahaemolyticus from oysters.
Chemical reagents have been developed to reduce the bacterial contamination in seafood, including chlorine, electrolyzed
oxidizing water and iodophors.
Canning and vacuum sealing are also done for preservation.
9. Ice or refrigerate fish immediately after harvesting and keep at low temperatures until consumed.
Avoid eating raw fish and raw shellfish.
Cook fish adequately.
Take care to prevent cross contamination from raw fish to cooked fish.
10. EPIDEMIOLOGY
The identity of V. parahaemolyticus as a food borne gastroenteritis agent was made first by
Fujino in 1951. It is the leading cause of food poisoning in Japan, accounting for 24% of bacterial
food poisoning between 1965 and 1974.
This has been linked with the national culinary habit of consuming raw or partially cooked fish,
although illness can also result from cross-contamination of cooked products in the kitchen.
T he 1951 outbreak in Japan was traced to a boiled and semidried young sardines preparation,
with 272 victims and 20 deaths.
The next two outbreaks occurred in Japan in 1956 and I960.
Risk management measures implemented in 2001 included the establishment of a microbiological
limit for V. parahaemolyticus in food, a standard for food processing, and a standard for food
storage. Since then, the number of outbreaks and cases decreased drastically to 14 and 280,
respectively, in 2009.
11. The first outbreak in the United States occurred in 1971. Steamed crabs and crab salad were the vehicle foods, and 425 of
approximately 745 persons at risk became ill.
1998. V. parahaemolyticus was the etiological agent in this outbreak among 23 persons living in Connecticut, New Jersey,
and New York who ate raw oysters and clams harvested from Long Island Sound, NY.
1997. Raw oysters were the source of Vibrio parahaemolyticus in this outbreak in British Columbia, Washington, Oregon,
and California, and there were 209 victims.