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The resources and images below will help you to identify microbes. In each example there will be either:
a link to structure of the microbe and the function of any structures identified.
a link to life processes where appropriate.
These look like bacterial cells because the cells are unicellular (made of one cell), Bacillus shaped (rod-shaped) and have flagella and pili on their surface. The flagella provide propulsion to help the bacteria move in fluids (such as blood & stomach juices). The flagella 'beat' or move and this helps to move the bacterial cell in a particular direction. This links to the life process of movement. The pili help the bacterial cell to attach to different surfaces and can help to protect the bacterial cell. Bacteria such as the food poisoning bacteria, Salmonella typhimurium and Salmonella enteritidis are two common bacterial species that cause food poisoning.
These look like fungal cells as they are multicellular (made of more than one cell). You can also see structures such as hyphae (which can be used for growth, nutrition and reproduction) and sporangium (spore heads), which are used for fungal reproduction by spore dispersal. You can see that the hyphae form a network called the mycelium. Fungi grow when the conditions are right (moist, warm, and with plenty of food). They reproduce by the repoductive hyphae putting out sporangiophores which develop the swellings we call sporangia. Sporangia make spores by mitosis, meaning each spore is genetically identical. The sporangia dry out and break open. In the process the spores are ejected/flung out and get blown away by the wind to land land somewhere else. Some of the hyphae are feeding hyphae and used in fungal nutrition. These release enzymes onto the food source (which could be a piece of bread, agar on an agar plate, or even human skin). The enzymes break down the food into smaller soluble molecules. These small soluble molecules are absorbed back into the fungus through the hyphae and used to make energy in the life process of respiration. Fungi feed by extracellular digestion.
These look like viral particles. Viruses are not made of cells. They are just made of genetic material (in the centre of the viral particle) surrounded by a protein capsid. On the outside of these viral particles you can also see spike proteins. The genetic material in the centre can either be DNA or RNA. This is used when the virus replicates or multiplies inside host cells. The spike proteins are used to recognise and gain entry into the host cells by combining with chemicals in the surface of the plasma (cell) membrane of the host cell. Viruses replicate by attaching to and entering the host cells, making new viral genetic information in the host cell, making new protein coats, assembling the new viral particles in the host cells, and then releasing the new viral particles by bursting out of the host cell, destroying it in the process.
These look like bacterial cells growing on an agar plate in a petri dish. Only bacteria and fungi can grown on agar plates, as viruses need to be cultured in living hosts cells. The colonies in this image contain thousands and thousands of bacterial cells looking shiny, slimy or greasy. They look like this as bacterial cells have a slime layer or capsule. This capsule has several functions including protection against white blood cells (in anthrax), protection against stomach acid (in salmonella and other food poisoning organisms), and protection from drying out. The agar on the agar plate has the right conditions for bacterial growth. These conditions are warmth (from the incubator), moisture, and nutrients (for nutrition). The nutrients in the agar are used in the process of extracellular digestion. The bacteria release enzymes onto the food source (which in this case is agar on an agar plate, but it could even be human skin or human tissue in the body). The enzymes break down the food into smaller soluble molecules. These small soluble molecules are absorbed back into the bacterium through the plasma (cell) membrane and used to make energy in the life process of respiration. When the conditions are right - warmth from an incubator, moist (from the agar), and nutrients (from the agar) then the bacteria will reproduce asexually very quickly by binary fission (will be discussed in another example). See the section on bacterial growth for more information on that.
These look like fungal colonies on agar. The colonies are fluffy/furry/fuzzy due to the presence of hyphae. As in microbe 2, nutrition and feeding on the agar is by extracellular digestion. In fungi, the hyphae can be used for feeding (nutrition), growing, or reproduction (see microbe 2 above for more detail). You can also just make out sporangia in the photo of the fungal colonies, which are used for reproduction. The conditions for fungal growth and reproduction are ideal. There are plenty of nutrients on the nutrient agar, there is moisture in the agar, and the agar plates were incubated in the warmth. See the pages on fungal nutrition, fungal growth and fungal reproduction for more details.
This looks like a fungal infection of the skin of the feet, such as Athlete's foot (also known as Tinea pedis), and is often caused by the dermatophyte fungus called Trichophyton rubrum. The fungus lives & spends part of its life cycle on the skin, especially on the skin of the feet in between the toes. There it feeds on the nutrients in the skin, grows and reproduces. If the skin is moist from sweat or not kept clean, it can provide the ideal conditions for the fungus to feed, grow and reproduce. Feet get sore, cracked, itchy and scaly skin on the feet, especially between the toes. This infection can also spread to the nails as well. The fungi have warmth, moisture and nutrients from the skin cells of the feet. Fungal spores from T. rubrum can live on the scales of the skin for 12 months. This makes them likely to be transmitted from an infected person to an uninfected person in places such as public showers and locker rooms. In order to prevent infection you should keep your feet clean and dry, regularly change socks and trainers, prevent feet getting too sweaty etc. Althlete's foot can be treated using special antifungal powders e.g. mycil, or creams and ointments such as miconazole, and sometimes tablets.
This looks like bacteria growing on agar plates which have got five different antibiotic discs on them. Around the five antibiotic discs you can see clear zones of no growth, called zones of inhibition. Bacteria are killed or their growth is inhibited by the different antibiotics. The antibiotics discs with the biggest zone of inhibition are better at preventing bacterial growth. Antibiotics are substances produced by fungi that kill bacteria. Antibiotics are used to treat bacterial infections. The complete course of antibiotics should be taken by patients prescribed them by their doctor. Not completing the course of treatment, the over prescription of antibiotics can all lead to the development of antibiotic resistant strains of bacteria. Antibiotics do not kill viruses, so should not be used to treat viral infections.
This looks like toxins made by the bacteria - Clostridium botulinum. Toxins are made by some bacteria (and fungi). Bacterial toxins damage the host (organism infected with the bacteria) at the site of the bacterial infections or distanced from the site of the infections. Bacterial toxins can be carried in the blood to other parts of the body. Bacterial toxins are either simple or complex proteins. A number of bacteria produce toxins. These include the Clostridium botulinum bacteria that causes botulism, but also other bacterial infections that involve toxins include tetanus, anthrax, food poisoning (Salmonella spp., E. coli), scarlet fever, cholera, Toxic shock syndrome, whooping cough, pneumonia etc.
This image shows a variety of cocci (spherical shaped) and bacillus (rod-shaped) bacterial cells. You can see the unicellular nature of the bacterial cells. You can also see the life process of reproduction in each image. Some of the bacterial cells are reproducing asexually by binary fission. Bacterial cells grow before they reproduce. They absorb water and nutrients and use these to make new DNA and cell structures. Once they have doubled in size, they undergo binary fission. See the subpage on bacterial reproduction for more information on this.
Microbial infections can be transmitted in a variety of ways:
by eating contaminated food. This includes food poisoning organisms in food - E.coli infections, botulism, Campylobacter infections, Salmonella infections, listeriosis and typhoid fever. Most food poisoning is bacterial, but some viruses are transmitted in this way. The organisms initially infect a region of the gut (stomach, and intestines). The stomach and intestines is where these microbes spend much or their life cycle. Food poisoning bacteria, such as Salmonella, would feed on the cells of the digestive system (stomach & intestines) by extracellular digestion. They would grow and reproduce in the digestive system. This is why the symptoms of food poisoning (vomiting and diarrhoea) are associated with the stomach and intestines.
Prevented by safe practice in the kitchen (human action/everyday life)-
1) Washing hands & equipment - this prevents pathogenic microbes that could cause disease being transferred from your hands or from equipment and onto either cooked or uncooked food.
2) Avoiding cross contamination of cooked and uncooked meats - do not store uncooked foods, especially meats, above cooked food. If food has been cooked thoroughly then the high cooking temperatures should have killed any microbes present in the food. Uncooked food may contain pathogenic microbes. If any uncooked food or juices from uncooked foods drip onto cooked foods then some of the microbes will be transferred onto the cooked food.
3) Thoroughly cooking food to kill microbes (especially meats) - pathogenic microbes cannot survive the high temperatures of thorough cooking. Cooking meats thoroughly kills the microbes so there should not be any of these pathogenic microbes in the food you eat if you have cooked them correctly.
4) Covering cooked food prevents any microbes 'landing' on the food and starting to reproduce and grow.
5) Chilling cooked food by keeping it in a fridge. We know that putting cooked food in the fridge slows down the growth and reproduction of microbes. Food stays fresher for longer and doesn't go off so quickly if stored at low temperatures. Microbes grow best in warm conditions, they don't grow well in cold temperatures. If you don't chill your food/keep food in the fridge then the microbes will have a more ideal temperature for fast growth and reproduction.
Watch the videos below about safe food handling and storage:
by drinking contaminated water. This includes cholera, typhoid fever, E. coli infections, and Norovirus infections. The microbes transmitted in this way often infect the gut (stomach and intestines). When unclean water containing the microbes is drunk, they colonise a suitable area of the gut and reproduce. They are passed out with faeces and can find their way back into water, if the water is not treated correctly.
Prevented by drinking clean water. Most household water is safe to drink. Occasionally there is an issue and we are asked to boil water or even use bottled water. Boiling kills microbes that could cause disease. You can also treat water with chemicals such as small amounts of chlorine or sterilising tablets if you are unsure about the quality of drinking water. These chemicals will also kill any potentially harmful microbes in the water. Councils & districts, such as CCC/ECan, regularly test water quality.
by droplet infection - many respiratory diseases e.g. colds, flu, pneumonia, Covid-19, sore throats. Many of these diseases are respiratory diseases - diseases that affect the airways and lungs. The microbe is carried in tiny droplets when an infected person coughs or sneezes. They are then inhaled (breathed in) by other people.
Prevention by staying home when sick, mask wearing, coughing and sneezing into your elbow, regular hand washing. Some infections can also be prevented by vaccination.
by direct contact - e.g. athlete's foot, ringworm, chicken pox, and impetigo. Many skin infections are spread by direct contact with an infected person or contact with a surface carrying the microbe.
Prevention of athlete's foot by:
1) Regular and thorough washing and drying of feet. Washing feet may remove some pathogens that could cause infection. Drying feet thoroughly means that the microbe is less likely to grow. Remember that fungi like moisture and warmth in order to grow quickly. If you remove the moisture by drying your feet carefully then the microbe is less likely to grow.
2) Wearing clean socks and wearing dry trainers - Clean socks that have been washed and dried thoroughly are unlikely to have pathogenic microbes on them. Wearing dry trainers means that you be less likely to have moist, damp feet, which we know are ideal conditions for microbial growth.
3) Avoiding contact with infected people or infected surfaces - wearing jandals in the shower or around the changing room means that microbes are less likely to be transmitted from the shower or changing room floor and onto your feet. By wearing jandals or similar footwear you might prevent the transmission of the microbe in the first place.
by sexual intercourse - e.g. candidiasis (thrush), syphilis, gonorrhea, and HIV. Microbes infecting the sex organs can be passed from one sexual partner to another during sex. Some are transmitted by direct body contact (as in thrush). Others are transmitted in semen or vaginal secretions, such as HIV. Some can also be transmitted in saliva, such as syphilis.
Can be prevented by safe sex practices (condom use etc.)
by blood to blood contact - e.g. Hepatitis B & HIV. Many of the sexually transmitted infections can also be transmitted by blood-to-blood contact. Drug users sharing an infcted needle can transmit these infections.
Medical blood products are thoroughly checked and can't give blood if you have had certain infections or lived in certain places for sometime. Avoid sharing needles and safely dispose of needles in sharps containers.
by animal vectors - e.g. salmonellosis, typhoid fever. Many infections can be spread through the bites of infected insects. Flies can also carry microbes from faeces onto food.
Can be prevented by avoiding getting bitten by insects (long sleeves, insect sprays etc.). To avoid flies contaminating food keep food covered and use a fly deterrent or spray.
This is very generalised by microbial infections can generally be treated by the methods indicated below:
Bacterial infections - antibiotics (specific to a particular bacterial infection) can be used to treat bacterial infections and kill the bacteria. Remember to take the antibiotic as prescribed, and remember to finish the course of antibiotics. If you do not take the antibiotic as prescribed, or don't finish the course of antibiotics then you are more likely to get antibiotic resistant bacteria. This means that the infection might not be treated properly and the bacteria will not be killed completely by the antibiotic.
Watch the videos below on antibiotic resistance.
There are a number of bacterial infections that can be prevented or have their impact reduced by vaccinations (immunisations). If a large percentage of the population is vaccinated, something called herd immunity can be achieved. It is less likely for the microbe to be present in the community if a large proportion of the population are immune. Vaccinated people also often have less severe infections than those who are unvaccinated.
Fungal infections - many fungal infections can be treated by using topical powders, creams and ointments. Some fungal infections are treated by taking antifungal tablets.
Viral infections - many viral infections are just allowed to run their course and the infected person is advised to treat pain, headaches, itchy rashes and fever using general medication, such as panadol or ibuprofen. Some specific antiviral medications (usually tablets and sometimes ointments) have been developed to treat things like Covid, cold sores, flu etc. Many viral infections can be prevented or have their impact on humans reduced by vaccinations (immunisations).