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Reading Guide for Week 2 – Bio260 Colleen Sheridan Stage 01 – Disease Transmission In this unit we are trying to figure out how diseases like whooping cough (caused by a bacterium), influenza (caused by a virus), and HAIs (caused by bacteria, viruses, and many other types of microbes) are transmitted and how their transmission through the environment can be reduced. In this week’s reading you will learn about: 1. the ecology of bacteria and the human body, 2. the protective role of the normal microbiota (most bugs are good!), 3. what a virus is made out of, and 3. environmental microbial control methods used to reduce disease transmission Chapter 16: Host-Microbe Interactions (16.1-16.2) From this reading you find out that not all bacteria are bad. As a matter of fact most of the bacteria that grow on our body help to protect us from disease-causing (pathogenic) microbes! 1. Be able to talk about Leeuwenhoek’s and Koch’s contribution to understanding the cause of infectious disease. 2. What is a pathogen? 3. What does it mean to be immunocompromised? 4. Be able to describe the 3 types of symbiotic associations: mutualism, commensalism, parasitism. 5. What is the normal microbiota? Be able to name 3 common genera found on or in the body. 6. Be able to describe the protective role of the normal microbiota. Chapter 13: Viruses, Viroids, and Prions (intro and 13.1 only) From this reading you find out about the structure of viruses and how they are different from bacteria. Understanding their structure helps to understand how the microbial control methods you will learn about in Chapter 5 below help to reduce their transmission. What is a virus? 1. Are viruses considered living? 2. What is a bacteriophage? 3. What is a virion? Describe the chemical composition of a typical virus. (capsid coat, nucleic acid etc) 4. What is the difference between a naked virus and an enveloped virus? 5. Read through Table 13.1 so you are familiar with the various virus families for your HAI paper. Chapter 5: Microbial Control (5.1-5.9) So far in our story, we have found out that microbes are present everywhere in our environment and on our bodies, that they can be transmitted from one host to the next through various mechanisms, and that they have cellular structures that are made out protein, DNA, lipids, carbohydrates (or various combinations) that give them certain cellular functions. Here we will learn about the various physical and chemical methods that can be used to control microbial presence and growth so that we can reduce the transmission of disease. Particular emphasis will be given to microbial control in the healthcare setting. 1. 2. 3. 4. 5. What is the difference between bactericidal and bacteriostatic? What is the difference between sterilization and disinfection? How are disinfectants different from antiseptics? How did Joseph Lister and Ignatz Semmelweis contribute to the understanding of microbial control? What parts of an organism are the most sensitive to some type of control? 6. In choosing some type of microbial control, what factors are important to consider? Are all organisms equally sensitive? 7. List all of the methods that kill endospores. 8. Understand how each of the following physical methods control bacteria: Heat (dry heat, boiling, autoclaving, pasteurization), filtration, freezing, dessication, radiation (ionizing radiation, non-ionizing radiation, and microwaves). 9. Understand how the following types of chemicals control bacteria: Phenol/phenolics, halogens (iodine and chlorine), alcohols, metal compounds (silver, mercury), soaps, quaternary ammonium compounds, and biguanides. 10. OK, so what, if these methods denature proteins? What happens to a cell if its proteins are denatured? Be able to explain what would happen to cellular function if the proteins in these cellular structures were denatured: 1) fimbriae 2) cytoplasmic membrane 3) ribosomes 11. What technique would you use to control the growth of organisms in the following situations: -plastic petri plates -drinking water -nutrient agar media -surface of lab benches -cleaning hands -skin before injection -sterilize a heat sensitive solution