In cooperation with the Hygiene Technology Competence Center Bamberg and the Amberg-Weiden University of Applied Sciences

What are bacteria?

Bacteria are the simplest life forms on Earth

Bacteria are very small single-celled organisms,do not have a cell nucleus and their genetic material (DNA) is therefore freely present in the basic substance of the cell (cytoplasm).

There are "good" and "bad" bacteria
Some bacteria can cause serious illnesses, others are beneficial to humans and nature, for example, they purify water or decompose (organic) waste.

Bacteria are responsible for numerous Infectious diseaseswhich can lead to death if inadequate treatment is not provided.The transmission routes are diverse. For example, bacteria can be transmitted directly viafoodrecord, throughDroplet infection through the air, smear infection, or bySkin injuries(such as bites, stings, and other injuries). Generally, our natural immune system is usually able to fight off bacteria; only when the number of pathogens or the infection pressure becomes too high does illness occur. Immunocompromised people are particularly at risk.

However, some types of bacteria are also health-promoting and vital, such as the bacteria in our intestinal flora (Escherichia coli, lactic acid bacteria).
Source: https://www.umweltbundesamt.de/bakterien #health-risks-for-humans

Structure of a bacterium

Where are bacteria located

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What types of bacteria are there?

Classification according to form
Bacteria can have three different basic forms:
  1. Spherical (cocci)
  2. Rod-shaped (bacilli)
  3. Spiral or screw-shaped (spirochetes)

⚠️Why is Bacillus anthracis the most dangerous?It can be used as a biological weapon!
The spores are particularly dangerous when inhaled: they can multiply in the body, with theblooddistribute, excrete toxins and tissueattack (anthrax).
Not rreal-timeIf treated, it is usually fatal.

Harmful bacteria - foodborne illnesses caused by bacteria

Groceriesare not sterile, theyare contaminated with various bacteria. These includebeneficial bacteria, theCharacteristicsandAroma of the productto full extent, e.g., various staphylococci, micrococci and lactic acid producing bacteria in milk, meat and vegetable products such as salami, yoghurt etc. On the other hand,unwanted bacteria, such as spoilage and pathogens, on and in food. Therefore, food requires particular care when handling and preparing it. Inadequate kitchen hygiene can quickly lead to bacterial spoilage in food. Many foods, especially when raw, can be contaminated with bacterial pathogens. Bacteria find ideal living and reproduction conditions on many foods and can multiply rapidly if they are not refrigerated, stored for too long, or stored improperly. These bacteria can then cause gastrointestinal illnesses in humans after the food is consumed. A classic example of this is salmonella, which can be found particularly in dishes containing raw eggs, such as tiramisu or raw minced meat. Other bacteria, such as staphylococci and clostridia, are generally harmless, but under certain conditions can produce toxins in food that can cause serious illnesses (intoxication) in humans after consumption of this contaminated food.

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2️⃣ Symbiosis between humans and microbes

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