Researchers' research on poultry bacteria

At present, researchers at two medical schools in Georgia are trying to find out why the bacteria carried by poultry are the reason why Campylobacter jejuni afflicts 1 million Americans a year at least one year. Raw and uncooked poultry and meat, raw milk and untreated water are all sources of Campylobacter jejuni. This bacterium is the most common cause of diarrhea in the United States. The study of the mechanism of this human disease caused by bacteria that coexist with chickens and turkeys will provide guidance for the prevention and treatment of such infections. Researchers have studied the bacteria to understand the basic mechanisms of any bacterial disease: bacteria regulate their own genes to cause disease. Bacteria depend on their hosts to survive. If bacteria reach human cells and inflame cells and tissues, the cells release all nutrients, so bacteria also have food. In fact, bacteria do not want to kill the host, because then they will lose nutrition providers. This use is linked to the environment. Bacteria can sense their location in the human body and by altering their gene expression and making the right protein for the environment. Researchers understand the regulatory changes in genes by studying this use relationship. Dr. Burns will use chip technology to analyze the gene expression of this bacterium, and Dr. Thompson uses proteomics to find out the protein expression pattern of the gene. Dr. Burns and Dr. Thompson hope that their research will help determine the better targets of this disease and ultimately promote the development of the vaccine. At the same time, they also recommend that consumers should try their best to cook poultry products and pay attention to washing hands and all kinds of kitchen utensils.

Plastic Bucket Yellow Rice Wine

Plastic Bucket Yellow Rice Wine is a type of rice wine that is fermented in a plastic bucket. It is a popular drink in many Asian countries, especially in China and Japan. The wine is made by fermenting glutinous rice with yeast and water, and then adding sugar to the mixture. The wine is then stored in a plastic bucket for several months until it is ready to be consumed. The yellow color of the wine comes from the rice used in the fermentation process. Plastic Bucket Yellow Rice Wine is typically served at room temperature and has a sweet, slightly tangy taste. It is often enjoyed with meals or as a social drink with friends and family.

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