Microorganisms

Microorganism: tiny living thing that can usually only be seen with a microscope

• Viruses
• Bacteria
• Microscopic fungi

Viruses

• Viruses are dependent on a host cell => parasites
• Cannot grow or reproduce outside another cell
• Cells are damaged when the virus uses the cell’s DNA and other cell contents for it’s own purposes
• Not effected by anti-biotics

Human diseases causes by viruses

• Colds
• Flu => influenza
• Chicken pox
• Mumps + measles + rubella #Hepatitis
• Aids
• Ebola

Vaccination

• Vaccination: when a harmless version of a disease is introduces into a person to stimulate the production of antibodies and while blood cells against the disease

Useful viruses

• Some viruses kill bacteria that are harmful to humans
• Viruses are used in genetic engineering

Bacteria

Pathogens: microorganisms that cause disease

• Responsable for food spoilage

Diseases caused by bacteria

• Cholera
• Tetanus
• Tuberculosis
• Tooth decay
• Strep throat
• Food poisoning

Benefits of bacteria

• Decomposers => break down organic dead matter
• Help recycle nitrogen and carbon dioxide
• Used in antibiotics
• Used in genetic engineering
• Helps human guts

Bacteria in the gut

Mutualism: when two organisms live in close association and bioth of them benefit from the arrangement

• Mainly found in the large intestine
• Mutualistic bacteria
• Help digest food
• Produce vitamin B and K
• Kill harmful bacteria
• Boost immune system

Probiotics

Probiotic: living organisms that improve human health

• Food supplements
• Lactobacillus acidophilus

Fungi

• Decompsoers
• Important to human heath
• Important in medicines
• Penicillin
  • Biotechnology

Bad fungi

• Athlete’s foot
• Ringworm
  • they are treatable

Food spoilage

• Prepare food on clean surfaces
• Wash hand before preparing food

Preservation methods

• Refrigeration: temperature is too low for microorganisms to grow
• Freezing: no water available to microorganisms so they cant’t work
• Pickling: acidity of vinegar destroys microorganisms
• Salting/syrup: salt/sugar draws out water out of the microorganisms and they die
• Drying: no water available to microorganisms so they cant’t work
• Pasteurisation: the food is heated at high temperature to kill microorganisms