It is important to know the identity of a microorganism for knowing how bacteria works and how it is structured, and knowing how it can affect humans. By knowing which agents are causing a disease, one can determine the correct treatment if necessary. It is also important in knowing and understanding which microbes are good for a person, and important to the human body. The purpose of this study/paper was to identify the unknown ID by applying different tests that have been learned so far in the course of microbiology. An unknown bacteria labeled with a number were given out. To determine what the unknown ID, we applied different tests used earlier in the course. The first step was to streak the unknown ID on an agar plate by using the streak plate method. After streaking of the plate and labeling it, we placed it aside for incubation and growth. After streaking the agar plate with our unknown bacteria, we heated fixed three slides to be used for the gram, spore, and acid-fast staining. The Gram Stain is used to determine the chemical makeup of the cell wall. After staining and letting the gram stain dry, I evaluated the bacteria through a microscope. I didn’t notice anything on the first gram stain. I looked through the microscope, and fixed it multiple times and still saw no cells. Therefore, I scraped the first gram stain I did, and made a new one that was better and gave an outcome. The result of the Gram Stain turned out to be Gram-positive. Therefore, the color of the organisms were stained blue to a deep purple color. The shape of the cells were rods instead of cocci. From there, with a positive Gram Stain with rod shaped cells, I continued to the next procedure, which was the Endospore Stain. I viewed the spore stain through the microscope, and the organisms stained green, with very little to no pink or red. I feel in my gut that my endospore stain may have been too green and might have caused my result to be different than what I think it was. After a series of differential tests, the identity of the unknown bacteria must be Bacillus cereus. The Gram Stain resulted in a Gram-positive rod shaped bacteria, and the Endospore Stain resulted in a positive endospore stain. I got Bacillus cereus as my answer because of the Unknown ID Assessment separation Scheme. The chart gave instructions on which test to do first and next depending on our results. For example, I had to start with the gram stain, and whether the results were positive or negative, I would follow what the chart told me to do. My results for the gram were positive with rod shapes, for that reason, I would have to do the Endospore Stain next. With a positive spore test, I was then done with all the testing I had to do to determine what my unknown bacteria was. If my spore test result were negative, I would of had to do the Acid-Fast Stain. Bacillus cereus is a Gram-positive, spore-forming, rod-shaped bacterium that is scattered across the world . It was discovered as a cause of food poisoning through cross-contamination. Cross-contamination can occur when raw contaminated food comes in contact with other foods, especially cooked foods like pasta, through either direct or indirect contact. The two illnesses related to Bacillus cereus food poisoning include diarrheal illness with incubation time of 10-16 hours, and vomiting illness with incubation time of one to six hours. In order to be diagnose or have symptoms develop from B. cereus is that large numbers of B. cereus cells must be consumed for any illness to have happen. Bacillus cereus food poisoning is common. Nurses and other medical workers should be familiar with it. Symptoms usually occur a couple hours after ingestion of contaminated food. Pathogenicity of B. cereus is usually associated with tissue-destructive reacting exoenzyme production. Patients experience diarrhea and lower stomach pain (the diarrhea is usually watery), and cramps and/or nausea, and vomiting.Bacterium protects itself from harmful effects of the antibiotics by forming small colony variants. Bacillus cereus is usually treated with those antibiotics which induce the small colony variants state. Bacillus cereus produces Beta-lactamase and therefore, it is resistant to penicillin, ampicillin, and others antibiotics. For most people who contract Bacillus cereus, rest and keeping hydrated is enough to allow the body to get rid of the infection on its own. Recovery is usually fast for both syndromes, typically within 24 hours (a day). Antibiotics such as vancomycin are given for serious cases only. The majority of patients only require or need oral hydration. The infection cannot be transmitted from person-to-person either. On the other hand, keeping hot foods above 140 degrees Fahrenheit and cold foods lower than 40 degrees, is vital for decreasing the risks of contracting Bacillus cereus. Reheating or freezing foods that have been left out for over two hours may not prevent illness also. The spores made by B. cereus grow best at room temperature. The spores can also easily survive the cooking process. Reheating foods to temperatures above 165 degrees Fahrenheit will kill the cells, but if the toxins have already been formed, then those toxins will not be killed during the reheating of 165 degrees. Overall, if any food is suspected of being contaminated, it should be thrown out out right away for safety.B. cereus bacteria are well-known human pathogens, which can cause two different types of illnesses. The source of these infections remains usually unclear, partially due to the lack of awareness of the role of B. cereus, and partially due to the limited information currently available on of B. cereus pathogenicity. Even though the number of reported illnesses caused by by B. cereus is increasing, the true occurence of B. cereus food poisoning is still unknown for a for reasons such as misdiagnosis of the illness and more. However, consumer protection is expected that in the future, the focus will move toward risk-oriented differential diagnosis by including methods for detection of toxins and more. Due to pathogenicity, proper identification of B. cereus in contaminated foods is important to prevent illness. By performing these tests and observing the results, B. cereus can be correctly identified in a timely manner.
Table of Contents