MMG 301 – Microbiology – Flashcards

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Diphtheria
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Corynebacterium diphtheriae
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Botulism
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Clostridium botulinum
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Tetanus
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Clostridium tetani
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Gas Gangrene/Gastroenteritis
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Clostridium perfringens
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Gastroenteritis/Diarrhea
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Clostridium difficile
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Cholera toxin
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Vibrio cholerae
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Shiga toxin
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Shigella dysenteriate and some E.coli
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Typhoid Fever
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Salmonella typhi
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Typhus
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Various Rickettsia
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Anthrax
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Bacillus anthracis
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Skin Infections
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Staphylococcus aureus
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Tuberculosis
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Mycobacterium tuberculosis
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Group A Strep
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Streptococcus pyogenes
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Group B Strep
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Streptococcus agalactiae
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Pneumonia
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Streptococcus pneumoniae
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Pertussis (Whooping cough)
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Bordetella pertussis
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Leprosy
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Mycobacterium leprae
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Bacterial Meningitis
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Neisseria meningitidus

Haemophilus influenzae

Streptococcus pneumonaie

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Legionnaries Disease
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Legionella pneumophila
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Common Cold
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Rhinovirus


Coronavirus

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Avian Influenza
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Influenza A subtype H5N1
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Measles
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Rubeola Virus
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Mumps
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Mumps Virus
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Rubella
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Burbella Virus
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Chicken Pox and Singles
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Varicella-zoster Virus
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Staphylococcus Infections
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  • Acne, boils
  • Enteriditis
  • Impetigo
  • Blood
  • Meningitis
  • Wound infections
  • Otidis media
  • Endocarditis, others
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Gastric Ulcers
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Helicobacter pylori
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Gonorrhea
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Neisseria gonorrhoeae
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Syphilis
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Treponema pallidum
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Chlamydia
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Chlamydia trachomatis
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Herpes
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Herpesvirus
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Opportunistic Pathogens
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Pneumonia: Pneumoctystis jiroveci


Candidiasis: Candida albicans

 

Toxoplasmosis: Toxoplasma gondii

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Plague
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Yersinia pestis
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Tularemia
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Francisella tularensis
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Rocky Mountain Spotted Fever
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Rickettsia rickettsii
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Q-Fever
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Coxiella burnetii
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Lyme Disease
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Borrelia burgdorferi
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Malaria
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Plasmodium falciparum


P. vivax


P. ovale


P. malariae

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Histoplasmosis
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Histoplasma capsulatum

 

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Athletes foot
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Trichophyton
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Most Common Causes of Food Poisoning
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Staphylococcus aureus


Clostridium perfringens


Clostridium botulinum

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Salmonellosis
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Various species of Salmonella
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Campylobacteriosis
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Campylobacter jejuni
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Listeriosis
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Listeria monocytogenes bacterium
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Giardiasis
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Giardia
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Cryptosporidiosis
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Cryptosporidium
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