does anybody know what bad bacteria is called?

Question

my daughter went to the doctors about her stomach he said she had to get a blood test done for the bacteria he said the name of it but she wasnt able to say to me she forgot by the time she came out does any body know the name of it

Answer 1

I'll say again - there are thousands of different types of bacteria, it may not be a 'bad' bacteria either, it could very well be any of the bacteria that can be found within her stomach that has perhaps caused problems if you are looking at a bacterial imbalance.

Answer 2

It's true that alcohol can be used to sterilize surfaces and even, in a pinch, an open wound, but I wouldn't count on it for eggnog. First of all, the ingredients in your brew (sugar, raw eggs, cream, etc.) are a veritable breeding ground for all things nasty so, even if the Whiskey worked, and you were able to use enough to sterilize the whole batch, whatever bacteria remained (and some always remains) would set in to starting up their colonies all over again. Alcohol doesn't cook eggs, it only has the potential to kill the bacteria in it. You cannot count on the whiskey to touch and clean the entire drink anyway, considering you use something like a few ounces to an entire pot of eggnog. You could use a lot of the alcohol but, if you go THAT route... well, you may as well just have whiskey with some cream and sugar in it. In between these alternatives is a recipe I saw done on the Food Network. It calls for you to cook the egg mixture, but you do something a little different with it. Link #1 below has the recipe, and I'm including some more details on the directions in case you aren't a Martha Stewart or an Emeril Lagase. If you know all the directions and what they mean then go ahead and skip the rest of this answer. Here's what you'll need. 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites You'll want to beat the egg yolks at least 2 minutes, maybe more. Also, when the recipe says to add the sugar gradually, it means it. Divide your sugar into about three parts, and give it a good 30 seconds before adding the next bit. Watch your cream and other ingredients as they boil. Stir often, because creams can burn easily. Low, slow heat will help keep burn-in from happening. Also, try to use a vessel at least twice the volume of the liquid you're going to be boiling in it, because creams tend to foam up when they boil. If you use a small pan, you're likely to have an overflow, and nothing ruins a holiday party like a house fire. Finally, tempering. This is the critical step. If you let that cream mixture cool, you'll be spending a lot of time in the dreaded 40-140 degree range. This is the temperature range that bacteria grows best in, so this is out. On the other hand, if you take that boiling liquid and pour it in the egg yolks, you're going to have... well, scrambled eggs. The heat will denature the proteins in the egg yolks, and they'll cook. This is probably why your cooked eggnog recipe is not exactly tasty. The solution is to bring the temperature of the egg yolks up gradually, so take a small amount of the cream (no more than 1/4 cup, and a little less would be even better) and put it in the egg yolks. Stir it soft and easy a few times, then add another portion. Do this four times, even five to be safe. Then your egg yolks will be tempered enough that you can pour everything else back into the remaining cream mix. Use a thermometer to gauge when you've reached 160 degrees, and you can substitue the whiskey you were going to use in place of the bourbon in the recipe if you desire... each will taste different so this is a matter of preference. Don't skip chilling this, either, because it'll cook the egg whites otherwise. We can't just temper again because if we do that, we'll lose all the foam we're going to beat up from the egg whites. Most people don't know what soft peaks are, but if you look at the pictures in link #2 and link #3, you should have a good idea. Basically, when you lift the beaters, you want 2 little mounds to form. Then you add the sugar, and continue beating until you have stiff peaks (link #4 and link #5). Finally, whisk this and your chilled mixture together. Sprinkle with nutmeg, if you like, and enjoy! Hope this helps you out.

Answer 3

It depends on what is wrong with your daughter but some stomach bacteria that causes ulcers is helicobactor pylori. Also your daughter may have salmonella in her stomach causing stomach pain. When you go for the blood test ask them.

Answer 4

Steve

Answer 5

Labour

Answer 6

From the sounds of it, it could be H. Pilori... see if that sounds right to her... however, this is just a guess, with not much info. But hope it helps... best of luck and take care.

P.S. To spadesboffin, there ARE thousands, not is, even dimmer.

Answer 7

Probably Salmonella or Shigella.

I was going to add Brucella, but this bug doesn't usually produce GI diseases. At least, it is not the classic presentation.

Answer 8

Yes, they are known as Pathogenic Bacteria (-:

Answer 9

Dear dim, there are thousands of bacteria types that is harmful.

Answer 10

George W?