BSIP ftp BATCH 6 RM 2013
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This photograph depicts the colonial morphology displayed by Gram-positive Bacillus licheniformis bacteria, which was grown on a medium of sheep's blood agar (SBA), for a 24 hour time period, at a temperature of 37oC. B. licheniformis is both an agricultural concern, as well as a possible cause for foodborne gastro-enteritis. Agriculturally, this bacterium, which is a common soil inhabitant, can sometimes contaminate flour with its spores. The undetectably-contaminated flour, when used for baking bread, yields what is known as, "ropy bread". The baking process does not kill the spores, and after baking, bread that is allowed to stand, will develop a foul odor, and a moist, sticky interior, which is "ropy" in consistency. This is due to the long chains of growing B. licheniformis bacteria As an enteric pathogen, B. licheniformis can cause gastric pain, accompanying diarrhea, and vomiting, and at times, can lead to septicemia. Symptoms begin 2 to 14 hours after ingestion, and last approximately 36 hours. The usual food culprits are dairy-based, however, cooked meats, vegetables, and processed baby foods can all be a source of this pathogen.
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BSIP ftp BATCH 6 RM 2013
2013-02-28
East News
BSIP
CDC / BSIP
Bsip_013307_001
1,04MB
19cm x 18cm by 300dpi
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