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Colorized scanning electron micrograph of a human neutrophil ingesting MRSA. Methicillin-resistant Staphylococcus aureus (MRSA) is a group of gram-positive bacteria that are genetically distinct from other strains of Staphylococcus aureus. MRSA is responsible for several difficult-to-treat infections in humans.
Now, methicillin-resistant Staphylococcus aureus (MRSA) is not only a human pathogen causing a variety of infections, such as skin and soft tissue infection (SSTI), pneumonia, and sepsis, but it also can cause disease in animals, known as livestock-associated MRSA (LA-MRSA).
This article focuses on the bacteria that are pathogenic to humans. Most species of bacteria are harmless and many are beneficial but others can cause infectious diseases. The number of these pathogenic species in humans is estimated to be fewer than a hundred. [2]
One particularly deadly infection is MRSA (methicillin resistant staphylococcus aureus). While hospitals generally don't publicize cases of patients acquiring such superbugs, one incident was ...
Toxic shock syndrome (TSS) is a condition caused by bacterial toxins. [1] Symptoms may include fever, rash, skin peeling, and low blood pressure. [1] There may also be symptoms related to the specific underlying infection such as mastitis, osteomyelitis, necrotising fasciitis, or pneumonia.
People most likely to acquire carbapenem-resistant bacteria are those already receiving medical attention. [10] In a study carried out at Sheba medical center, there was a trend toward worse Charleson Comorbidity scores in patients who acquired CRKP during ICU stay. [ 11 ]
In a new paper published in the Nature Communications journal, researchers from the University of California, San Diego concluded that time-restricted eating can significantly decrease one’s ...
This can result in the transfer of resistant bacterial strains into the food that humans eat, causing potentially fatal transfer of disease. While the practice of using antibiotics as growth promoters does result in better yields and meat products, it is a major issue and needs to be decreased in order to prevent antimicrobial resistance. [ 61 ]