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Legionella is a genus of gram-negative bacteria that can be seen using a silver stain or grown in a special media that contains cysteine, an amino acid.It is known to cause legionellosis [3] (all illnesses caused by Legionella) including a pneumonia-type illness called Legionnaires' disease and a mild flu-like illness called Pontiac fever. [3]
L. pneumophila (red chains) multiplying inside Tetrahymena pyriformis. L. pneumophila is able to live in a diverse range of environmental conditions, tolerating temperatures from 0°C-63 °C, a pH range of 5.0-8.5, and in dissolved oxygen concentrations of 0.2-15.0 mg/liter. However, it multiplies within a narrower temperature range of 25 °C ...
Legionella spp. enter the lungs either by aspiration of contaminated water or inhalation of aerosolized contaminated water or soil. In the lung, the bacteria are consumed by macrophages , a type of white blood cell , inside of which the Legionella bacteria multiply, causing the death of the macrophage.
Temperature affects the survival of Legionella as follows: [93] 70 to 80 °C (158 to 176 °F): Disinfection range; At 66 °C (151 °F): Legionellae die within 2 minutes; At 60 °C (140 °F): They die within 32 minutes; At 55 °C (131 °F): They die within 5 to 6 hours; Above 50 °C (122 °F): They can survive but do not multiply
Legionella anisa is a Gram-negative bacterium, one of more than 40 species in the family Legionellaceae. After Legionella pneumophila , this species has been isolated most frequently from water samples.
Legionella is considered to be pathogenic in humans and is one of the leading outbreaks found in constructed water systems. Because the biofilms are the source, countless outbreaks that originated from water systems and the ability of a species to form biofilms both can contribute to L. clemonensis’s pathogenicity. [7]
[12] [13] An outbreak caused by Legionella micdadei in early 1988 in the UK became known as Lochgoilhead fever. [14] Since that time, other species of Legionella that cause Pontiac fever have been identified, most notably in New Zealand, in 2007 where Legionella longbeachae was discovered. The New Zealand outbreak also marked the first time ...
Food chain energetics – where the substance's concentration increases progressively as it moves up a food chain. Low or non-existent rate of internal degradation or excretion of the substance – mainly due to water-insolubility. Biomagnification is the buildup of concentration of a substance (x) in a food chain.