Microbiology: An Introduction (13th Edition)
13th Edition
ISBN: 9780134605180
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case, Derek Weber, Warner Bair
Publisher: PEARSON
expand_more
expand_more
format_list_bulleted
Concept explainers
Videos
Textbook Question
Chapter 21, Problem 1R
Discuss the usual mode of entry of bacteria into the skin. Compare bacterial skin infections with infections caused by
Expert Solution & Answer
Summary Introduction
To review:
The mode of entry of bacteria into the skin; compare bacterial, viral, and fungal infections with respect to mode of entry
Introduction:
Bacterial infections often occur through cuts and openings on the skin surface. Fungal infections infect both the skin surface and subcutaneous tissue through skin openings. Viral infections occur both on the skin surface as well through the respiratory tract.
Explanation of Solution
Skin, being a protective layer, generally does not allow microbial colonization and infections due to the presence of natural antimicrobial substances and high salt concentrations. But microbes can enter through hair shafts, pores of sweat glands, or hair follicles to enter the deep mucosal surface. The skin microbiota contains high amounts of staphylococcus and micrococci species which makes it difficult for the pathogens to invade the skin layer. However, species belonging to staphylococci and streptococci cause the most common skin infections. Both genera produce invasive enzymes and skin damaging toxins to establish infections in the skin. Whenever the skin barrier is damaged, either through aberrations or invasive medical devices, it paves an entry for the normal flora to cause infections in the host.
The virus entry in to the cells requires breaching of the mucosal layer to establish viral replications and virus spread. The virus replication does not occur at the site of infection due to limited blood supply and lymphatic vessels. Viruses require vascularized dermis through bites of vectors like mosquitoes, ticks, sand flies, mites, and also through body piercing activities, and sexual contact with body fluids for deeper inoculation below the dermis layer. Warts, small pox, chicken pox, measles, and shingles are some of the common skin infections caused by viruses.
The fungal pathogens cause superficial, subcutaneous, and systemic infections. Dermatophytes are commonly associated with superficial skin infections. Skin trauma is the main cause for fungal entry to establish infections at the keratinized sites. They produce high amounts of keratinases which helps in the solubilisation of skin keratin for easy invasion. Common fungal pathogens in skin infections include Phaeoannellomyces werneckii, M. furfur, Trichosporon beigelii, and Piedraia hortae.
Conclusion
The skin serves as the largest protective organ of the human body. Pathogens, including bacteria, fungi, and viruses, cause superficial to deep sub-mucosal infections; these are based on host factors as well as the factors related to the pathogen’s virulence. Each pathogen has a specific mode of entry and is responsible for pathogenesis.
Want to see more full solutions like this?
Subscribe now to access step-by-step solutions to millions of textbook problems written by subject matter experts!
Students have asked these similar questions
Considering your sodium intake, what specific food selection or food preparation changes, if any, do you feel you should make? Explain.
What is the average amount of calories that you consumed in the form of protein? If your program uses grams be sure to multiply by 4Kcals/gram. If your program uses percentages state the average percentage of calories consumed from protein.
Are you consuming the adequate range of protein according to the AMDR?
List your protein rich food items for all days into two groups;
Animal protein foods (dairy/meat/eggs)
Plant protein (grains/legumes/nuts & seeds)
Should you alter your intake of plant to animal protein?
If you altered your intake of the above protein rich foods what effect would this have on the saturated or total fat content of your diet? Be specific.
What is the average amount of calories that you consumed in the form of protein? If your program uses grams be sure to multiply by 4Kcals/gram. If your program uses percentages state the average percentage of calories consumed from protein.
Are you consuming the adequate range of protein according to the AMDR?
List your protein rich food items for all days into two groups;
Animal protein foods (dairy/meat/eggs)
Plant protein (grains/legumes/nuts & seeds)
Should you alter your intake of plant to animal protein?
If you altered your intake of the above protein rich foods what effect would this have on the saturated or total fat content of your diet? Be specific.
Chapter 21 Solutions
Microbiology: An Introduction (13th Edition)
Ch. 21 - Discuss the usual mode of entry of bacteria into...Ch. 21 - What bacteria are identified by a positive...Ch. 21 - Prob. 3RCh. 21 - Complete the table of epidemiology below.Ch. 21 - Why do some states require a test for antibodies...Ch. 21 - Prob. 6RCh. 21 - Prob. 7RCh. 21 - Prob. 8RCh. 21 - Prob. 9RCh. 21 - Prob. 10R
Ch. 21 - Prob. 1MCQCh. 21 - Prob. 2MCQCh. 21 - Prob. 3MCQCh. 21 - A 12-year-old boy had a fever, rash, headaches,...Ch. 21 - A patient has conjunctivitis. If you isolated...Ch. 21 - You microscopically examine scrapings from a case...Ch. 21 - Prob. 7MCQCh. 21 - Prob. 8MCQCh. 21 - Prob. 9MCQCh. 21 - Prob. 10MCQCh. 21 - A laboratory test used to determine the identity...Ch. 21 - Prob. 2ACh. 21 - Prob. 3ACh. 21 - Prob. 4ACh. 21 - Prob. 1CAECh. 21 - Prob. 2CAECh. 21 - Prob. 3CAE
Additional Science Textbook Solutions
Find more solutions based on key concepts
Why do scientists think that all forms of life on earth have a common origin?
Genetics: From Genes to Genomes
What is the pH range for acidic solutions? For basic solutions?
EBK INTRODUCTION TO CHEMISTRY
Single penny tossed 20 times and counting heads and tails: Probability (prediction): _______/20 heads ________/...
Laboratory Manual For Human Anatomy & Physiology
How does the removal of hydrogen atoms from nutrient molecules result in a loss of energy from the nutrient mol...
SEELEY'S ANATOMY+PHYSIOLOGY
4. 38 Strontium has four naturally occurring isotopes, with mass numbers 84, 86, 87, arid 88.
a. Write the atom...
General, Organic, and Biological Chemistry: Structures of Life (5th Edition)
An obese 55-year-old woman consults her physician about minor chest pains during exercise. Explain the physicia...
Biology: Life on Earth with Physiology (11th Edition)
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- What is the average amount of calories that you consumed in the form of carbohydrates? If your program uses grams be sure to multiply by 4Kcals/gram. If your program uses percentages state the average percentage of calories consumed from carbohydrates. Are you consuming the adequate range of carbohydrates according to the AMDR? (a.) LIST your carbohydrate rich foods (10 grams or more) from each day in your food record. (b.) Which contributes most to your CHO intake, starch or sugar? What is the average number of grams of dietary fiber you ate? What are your two major sources of fiber in your diet? What is the Adequate Intake (AI) for the recommended amount of fiber to be consumed daily (refer to your textbook)? Should you be eating more fiber? If you need to eat more, what specific fiber rich foods could you include in your diet? (List only fiber rich foods that you are willing to eat, have time to prepare, and can afford, or are otherwise available to you). Fat What is the…arrow_forwardecological adaptationarrow_forwardDerive processing rates (-k) using a negative exponential model. Include graphs for species 2 through 10 similar or identical to what I have provided for species 1. Re-recreating the graph species 1 with an identical equation will ensure you are doing this correctly. The process is identical to how you derived leaf retention rates.arrow_forward
- 210 6-Sugar maple 0 5.00 100.0% 211 Acer saccharum ° 5.00 100.0% 212 0 5.00 100.0% 213 0 5.00 100.0% 214 0 5.00 100.0% 215 1 3.98 79.6% 216 1 4.19 83.8% 217 1 4.26 85.2% 218 1 4.04 80.8% 219 1 3.90 78.0% 220 8 3.99 79.8% 221 8 3.76 75.2% 222 8 3.91 78.2% 223 8 3.81 76.2% 224 8 3.92 78.4% 225 21 3.64 72.8% 226 21 4.12 82.4% 227 21 3.66 73.2% 228 21 3.87 77.4% 229 21 3.77 75.4% 230 36 3.87 77.4% 231 36 3.81 76.2% 232 36 3.87 77.4% 233 36 3.42 68.4% 234 36 3.85 77.0% 235 55 3.52 70.4% 236 55 3.52 70.4% 237 55 3.20 64.0% 238 55 3.45 69.0% 239 55 3.47 69.4% 240 107 2.26 45.2% 241 107 1.67 33.4% 242 107 0.84 16.8% 243 107 2.18 43.6% 244 107 2.19 43.8% 245 155 178 35.6% 246 155 199 39.8% 247 155 165 33.0% 248 155 109 21.8% 249 183 0.90 18.0% 250 183 0.96 19.2% 251 183 0.59 11.8% 252 183 0.54 10.8% 253 196 0.01 0.2% 254 196 0.01 0.2% 255 196 0.02 0.4% 256 196 032 6.4% 257 196 0.29 5.8%arrow_forwardB C E 95 3- White ask 3.00 100.0% 96 Fraxinus americana 0 3.00 100.0% 97 0 3.00 100.0% 98 0 3.00 100.0% 99 1 2.42 80.7% 100 1 2.45 81.7% 101 1 2.45 81.7% 102 1 2.36 78.7% 103 1 2.38 79.3% 104 9 2.36 78.7% 105 9 2.23 74.3% 106 9 2.36 78.7% 107 9 2.32 77.3% C 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 ག ག ག གཱ གཱ གཱ སླ མྨཱ ཡྻ བྲཱ བྲཱ ཝཱ ཝཱ ཝཱབྷགྷནཝཱ་ཞངྒངྒེངྒེངྒཡཱཡཱཨསྠཽ སྠཽ སྠཽ སྠཽ སྠཽ ཝཱ 9 2.22 74.0% 19 2.18 72.7% 2.32 77.3% 19 2.03 67.7% 19 2.18 72.7% 19 2.26 75.3% 28 1.91 63.7% 28 2.05 68.3% 28 2.17 72.3% 28 2.02 67.3% 28 2.17 72.3% 43 2.04 68.0% 1.87 62.3% 43 2.00 66.7% 43 1.87 62.3% 43 1.88 62.7% 56 1.84 61.3% 56 1.97 65.7% 56 1.81 60.3% 56 2.01 67.0% 95 1.21 40.3% 95 0.82 27.3% 95 0.64 21.3% 95 1.34 44.7% 148 0.76 25.3% 148 0.92 30.7% 148 0.32 10.7% 148 0.97 32.3% 148 1.04 34.7% 168 0.44 14.7% 168 0.32 10.7% 168 0.24 8.0% 168 0.06 2.0%arrow_forward397 398 10- Black cherry 0 3.00 100.0% 399 Prunus serotina 0 3.00 100.0% 400 0 3.00 100.0% 401 402 403 404 405 406 407 408 409 410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 427 428 429 430 431 432 433 434 435 436 437 438 439 440 441 442 443 444 445 446 447 448 ༠༠༥༥༥༥༥མྨུསཐབབ་་་་་ཌཊྛཊྛཊྛཊྛནྡྷཎྜཎྜཏྟཱཎྜཎྜབྷབྷབྷབྷཱབྷབྷབྷཡྻཡྻཡྻaaaaaཝཏྠཏྠཏྠཏྠཱ 3.00 100.0% 3.00 100.0% 2 2.52 84.0% 2 2.44 81.3% 2 2.40 80.0% 2 2.49 83.0% 2 2.47 82.3% 21 2.21 73.7% 21 2.35 78.3% 21 2.29 76.3% 21 2.13 71.0% 21 2.33 77.7% 44 192 64.0% 44 1.84 61.3% 44 185 61.7% 44 1.64 54.7% 44 1.90 63.3% 71 1.55 51.7% 71 145 48.3% 1.24 41.3% 71 124 41.3% 71 132 44.0% 108 0.88 29.3% 108 0.77 25.7% 108 0.88 29.3% 108 1.04 34.7% 108 103 34.3% 108 0.83 27.7% 142 0.85 28.3% 142 0.39 13.0% 142 0.52 17.3% 142 0.18 6.0% 142 0.59 19.7% 142 0.62 20.7% 142 0.64 21.3% 162 0.07 2.3% 162 0.32 10.7% 162 0.13 4.3% 162 0.47 15.7% 162 0.46 15.3% 162 0.25 8.3% 162 0.26 8.7% 162 0.23 7.7% 162 0.46 15.3% 162 0.41 13.7% 162 0.03…arrow_forward
- 258 259 7-American basswood 0 5.00 100.0% 260 Tilia americana 0 5.00 100.0% 261 0 5.00 100.0% 262 0 5.00 100.0% 263 0 5.00 100.0% 264 1 4.10 82.0% 265 1 4.38 87.6% 266 1 4.16 83.2% 267 1 4.11 82.2% 268 1 4.15 83.0% 269 12 3.71 74.2% 270 12 3.48 69.6% 271 12 3.54 70.8% 272 12 3.64 72.8% 273 12 3.55 71.0% 274 24 3.41 68.2% 275 24 3.65 73.0% 276 24 3.42 68.4% 277 24 3.46 69.2% 278 24 3.57 71.4% 279 35 2.82 56.4% 280 35 3.42 68.4% 281 35 3.23 64.6% 282 35 2.56 51.2% 283 35 3.00 60.0% 284 35 3.26 65.2% 285 35 2.78 55.6% 286 35 2.65 53.0% 287 47 3.04 60.8% 288 47 3.08 61.6% 289 47 2.42 48.4% 290 47 2.24 44.8% 291 47 181 36.2% 292 47 3.06 61.2% 293 80 0.52 10.4% 294 80 0.23 4.6% 295 80 0.13 2.6% 296 80 0.26 5.2% 297 80 0.98 19.6% 298 105 0.53 10.6% 299 105 0.13 2.6% 300 105 0.25 5.0% 301 105 0.43 8.6% 302 105 0.55 11.0% 303arrow_forward347 348 9-Northern red oak 0 5.00 100.0% 349 Quercus rubra 5.00 100.0% 350 0 5.00 100.0% 351 0 5.00 100.0% 352 0 5.00 100.0% 353 2 4.57 91.4% 354 2 4.71 94.2% 355 2 4.60 92.0% 356 2 4.46 89.2% 357 2 4.34 86.8% 358 2 4.45 89.0% 359 28 3.98 79.6% 360 28 4.03 80.6% 361 28 4.08 81.6% 362 28 4.26 85.2% 363 28 4.06 81.2% 364 28 4.25 85.0% 365 56 3.59 71.8% 366 56 3.03 60.6% 367 56 3.44 68.8% 368 56 3.33 66.6% 369 56 3.22 64.4% 370 56 3.34 66.8% 371 108 2.42 48.4% 372 108 3.05 61.0% 373 108 2.39 47.8% 374 108 2.66 53.2% 375 108 2.55 51.0% 376 108 2.16 43.2% 377 126 151 30.2% 378 126 185 37.0% 379 126 1.13 22.6% 380 126 0.56 11.2% 381 126 1.88 37.6% 382 126 132 26.4% 383 155 160 32.0% 384 155 1.64 32.8% 385 155 158 31.6% 386 155 126 25.2% 387 155 197 39.4% 388 174 0.71 14.2% 389 174 0.90 18.0% 390 174 0.81 16.2% 391 174 0.76 15.2% 392 174 0.78 15.6% 393 174 0.96 19.2% 394 192 0.29 5.8% 395 192 0.32 6.4% 396 192 0.62 12.4% 307arrow_forward165 166 5-Yellow-poplar 0 5.00 100.0% 167 Liriodendron tulipifera 0 5.00 100.0% 168 0 5.00 100.0% 169 ° 5.00 100.0% 170 0 5.00 100.0% 171 1 3.82 76.4% 172 173 1 3.53 70.6% 1 3.39 67.8% 174 1 3.43 68.6% 175 1 3.59 71.8% 176 6 3.27 65.4% 177 6 3.64 72.8% 178 6 3.67 73.4% 179 6 3.48 69.6% 180 6 3.11 62.2% 181 17 3.24 64.8% 182 17 3.17 63.4% 183 17 3.01 60.2% 184 17 3.16 63.2% 185 17 2.92 58.4% 186 27 2.50 50.0% 187 27 3.33 66.6% 188 27 3.20 64.0% 189 27 3.34 66.8% 190 27 3.07 61.4% 191 38 1.64 32.8% 192 38 2.13 42.6% 193 38 3.16 63.2% 194 38 2.32 46.4% 195 38 2.16 43.2% 196 38 2.53 50.6% 197 56 2.35 47.0% 198 56 2.65 53.0% 199 56 2.26 45.2% 200 56 2.05 41.0% 201 113 0.02 0.4% 202 113 0.04 0.8% 203 113 0.40 8.0% 204 113 0.46 9.2% 205 113 1.18 23.6% 206 113 1.42 28.4% 207 113 1.45 29.0% 208 113 0.12 2.4% 209arrow_forward
- 141 142 4-Striped maple 0 3.00 100.0% 143 Acer pensylvanicum ° 3.00 100.0% 144 ° 3.00 100.0% 145 ° 3.00 100.0% 146 147 148 149 222 N 2.08 69.3% 2.01 67.0% 2.07 69.0% 2 1.95 65.0% 150 151 152 999 1.72 57.3% 1.99 66.3% 1.34 44.7% 153 18 1.37 45.7% 154 18 1.77 59.0% 155 18 1.11 37.0% 156 18 2.01 67.0% 157 26 0.65 21.7% 158 26 1.30 43.3% 159 26 2.00 66.7% 160 26 1.27 42.3% 161 41 0.11 3.7% 162 41 0.97 32.3% 163 41 1.46 48.7% 164 41 0.92 30.7% 165arrow_forward303 304 8-Black birch 0 3.00 100.0% 305 Betula lenta 0 3.00 100.0% 306 0 3.00 100.0% 307 0 3.00 100.0% 308 2 2.31 77.0% 309 2 2.39 79.7% 310 2 2.33 77.7% 311 2 2.34 78.0% 312 18 2.20 73.3% 313 18 2.26 75.3% 314 18 2.17 72.3% 315 18 2.18 72.7% 316 18 2.17 72.3% 317 37 2.05 68.3% 318 37 2.09 69.7% 319 37 197 65.7% 320 37 2.03 67.7% 321 37 2.02 67.3% 322 72 136 45.3% 323 72 140 46.7% 324 72 165 55.0% 325 72 183 61.0% 326 72 171 57.0% 327 102 1.55 51.7% 328 102 141 47.0% 329 102 158 52.7% 330 102 157 52.3% 331 102 1.53 51.0% 332 145 1.08 36.0% 333 145 106 35.3% 334 145 111 37.0% 335 145 121 40.3% 336 145 102 34.0% 337 162 0.93 31.0% 338 162 0.84 28.0% 339 162 0.71 23.7% 340 162 0.83 27.7% 341 162 0.86 28.7% 342 181 0.60 20.0% 343 181 0.35 11.7% 344 181 0.73 24.3% 345 181 0.60 20.0% 346 181 0.41 13.7% 247arrow_forwardDerive processing rates (-k) using a negative exponential model. Include graphs for species 2 through 10 similar or identical to what I have provided for species 1. Re-recreating the graph species 1 with an identical equation will ensure you are doing this correctly. The process is identical to how you derived leaf retention rates.arrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Human Physiology: From Cells to Systems (MindTap ...BiologyISBN:9781285866932Author:Lauralee SherwoodPublisher:Cengage Learning
Surgical Tech For Surgical Tech Pos CareHealth & NutritionISBN:9781337648868Author:AssociationPublisher:Cengage
Comprehensive Medical Assisting: Administrative a...NursingISBN:9781305964792Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy CorreaPublisher:Cengage Learning
Human Physiology: From Cells to Systems (MindTap ...
Biology
ISBN:9781285866932
Author:Lauralee Sherwood
Publisher:Cengage Learning
Surgical Tech For Surgical Tech Pos Care
Health & Nutrition
ISBN:9781337648868
Author:Association
Publisher:Cengage
Comprehensive Medical Assisting: Administrative a...
Nursing
ISBN:9781305964792
Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy Correa
Publisher:Cengage Learning
12DaysinMarch, Genital Infections for USMLE Step One; Author: Howard Sachs;https://www.youtube.com/watch?v=66zR_FypVFQ;License: Standard youtube license