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