a bacterial carrier is usually call this because it carries a significant amount of bacteria. bacteria resides on 99% of everything in this world. something such as a fly, or a rat can at times carry concentrated amounts of harmful bacteria... and sometimes reffered to as bacterial carriers. a person who is sick with some type of bacterial infection could also be considered a bacterial carrier. Although most of the time when someone reffers to something as a bacterial carrier they mean something or someone containing significant amounts of harmful bacteria, it is in my opinion that pretty much anything can carry harmful bacterial at some level; therefore pretty much anything can be a bacterial carrier.
It is called a disease carrier, or vector.
A carrier is an individual who harbors an infectious agent but does not show symptoms of the disease themselves. They can unknowingly transmit the agent to others, contributing to the spread of the disease in a population.
A carrier. This individual may not show the undesirable trait, but can pass on the recessive allele to their offspring.
No, if one parent is a carrier of galactosemia and the other parent is not, the child has a 50% chance of being a carrier as well. It only requires one parent to pass on the gene for the child to be a carrier.
You would call such an organism a carrier.
Strep throat causing bacteria can be there in the body of man only. Dog can not be the carrier.
Infectious diseases spread when bacteria or viruses move from the carrier to others.
if her mother was a carrier of the bacteria then she'll also have it.
In rare cases, an individual may fail to clear the bacteria from the intestinal tract; the result is a persistent carrier state.
MRSA colonized resident means that the person is a carrier of the MRSA bacteria.
The peanut butter is acting as a carrier rather than a growth medium. The peanut butter was contaminated, the bacteria survived, and the consumers got sick.
It is called a disease carrier, or vector.
The term used to describe a person carrying food poisoning bacteria without showing any symptoms is "asymptomatic carrier." Asymptomatic carriers can unknowingly spread the bacteria to others through food handling or contamination. It is important to practice proper food safety measures to prevent the spread of foodborne illnesses.
MRSA is also known as the super bug. The meaning of an MRSA carrier is someone who either has the MRSA infection or someone who carries the bacteria but doesn't show any signs of illness yet they can still pass it onto others.
Bacteria are Bacteria. Different kinds of bacteria have different effects and serve different purposes. They way bacteria thrive or hibernate depends on the environment in which they end up. They are hitch hikers. Infectious disease depends on what/whom they are introduced to...you can be delivered bacteria through a carrier yet the carrier is not infected. You can have a bacteria and not have infection. Bio-films, proteins, carbs, sugars, temperatures, fluids and solids all play a significant part in the state of the bacteria. It all depends on what you really want to know. Animals are not effected by many bacteria. Some Humans can also be more immune to bacteria. It's the environment in which the bacteria are deposited in that really determines if you get infected/infection...not the bacteria. So, the best thing to do is keep your body (environment) operating at the best possible performance it can sustain/achieve...through diet, exercise, spiritual enlightenment and love (emotion). Open your mind so the light will shine in and kill the disease...
Most, if not the entire human race carries staph in one form or another and as far as I know, the entire human race is not currently suffering too many ill effects from it. Most also harbour MRSA in their noses, which is why you should always wash your hands in a hospital setting!
The chances of getting salmonella from undercooked chicken are high because chicken is a common carrier of the bacteria. It is important to cook chicken thoroughly to kill any harmful bacteria and reduce the risk of foodborne illness.