Which of the following disease is caused by bacteria in animals?

 6.7.5 Bacterial diseases in plants 

Bacteria cause many diseases in plants Here we will discuss a few of these, eg leaf spots. blights, soft rots, wits, and galls.

Leaf spots:

Symptoms: It is the most destructive plant disease of rice, tomato, potato, mustard, and many other plants. The leaf blades of these plants are infected by bacterial spots, a spreading type of lesion that turns brown and dries out.

Causative agent: 

The causative agent is the bacterium of the genus Xanthomonas in tomato and pepper

Prevention: 

Avoid working in fields when plants are wet. Using disease-free seeds, pathogens can spread mechanically through working hands and fan machinery. Treatment: Spray the crops with copper fungicides at recommended rate

Blights:

Symptoms: It is also known as bacterial blossom blight (pear), apical bod necrosis (mango), bacterial canker (stone fruit) and bacterial brown spot (bean). It is mostly termed as blight in maize, rice, and out, etc. Causative agent: Blights are caused by the bacterium Xanthomonas oryzae to tice, Predoma range, and many other species to pear, apple, mango, etc.

Prevention: 

Use disease foods and avoid very susceptible varieties, remove the infected Plants

Soft Rots:

Symptoms: It is a very common disease in vegetables and fruits that can occur in the field but is more common during their storage and transport In most plants no type of symptoms appear, their necrotized tissue becomes wet and soft hence termed soft rot

Causative agent:

 Erwinia group cause this disease such as Amylarora to potato, Corynebacteria er rot to wheat.

Prevention: 

Discard infected roes and fruit. 

Wilting:

Symptoms: The young leaves may rapidly dry and wilt and decline with severe leat drop. Causative agent: Pedondo and some other bacteria.

Prevention:

 Use disease-free seeds, do not plant in poorly drained sites Ensure proper spacing between the planes.

Galls:

Symptoms: bacteria like Agrobacterium tefaciens and Prendomonas samastan are responsible for producing galls in plants. Also commonly called crown galls, are local small abnormal outgrowth on infected plants, thus called Gills. 

Causative agent:

 Rhizobium leguminosarum causes galls in root nodules in legumes and Agrobacterium tumefaciens in roots, twigs, and branches of many shrubs.

Prevention:

 Remove galls in infected plants, practice crop rotation, or sterilize the soil using chemicals, heat, etc.

6.8 The Bacterial flora of human

Flora: 

It is the plant life occurring in a particular region at a particular time. The normal flora is the population of micro-organisms routinely found growing on the body of healthy persons.

Resident flora:

 live for an extended period in the body of an infected person.

Transient flora: 

Many microorganisms make up normal flora, which fact, there are more bacteria in just one person's mouth than world. large number. 

Benefits of Normal Bacterial Flora to Human

1. Normal flora protects us against potentially harmful microorganisms.
2. The normal flora also plays an important role in the development of immune responses.
3. Produces some nutritional substances. Many intestinal bacteria produce vitamins B and K.

6.9 Control of Harmful Bacteria

Microorganisms can be controlled by physical or chemical methods. Physical methods

Sterilization: This method is useful to kill all life forms, in which physical agents like steam, dry heat, gas filtration, and radiation are used. It is the destruction of all life forms. It is used to sterilize surgical instruments. It is also used to preserve milk and meat on a large scale.

High temperature: 

This method is used in microbiological laboratories in which both dry and moist heat are effective. Moist heat helps in coagulation of proteins and kills the microbes. Dry heat causes oxidation of chemical constituents of microbes and kills them. Radiation: Microbes are killed by electromagnetic radiation below 300 nm. Gamma rays are generally used for this purpose.

Membrane filter: 

Heat-sensitive materials like antibiotics, sera, hormones, growth media, enzymes, and vitamins can be sterilized by using membrane filters. In hospitals some operation theaters and burn wards receive filtered air to lower the number of airborne microbes. 62°C for 32 rations.

Pasteurization: 

This process was developed by Louis Pasteur to kill non-spore-forming bacteria, e.g., milk is pasteurized by heating at 71°C for 15 seconds per minute to destroy Tuberculosis and Typhoid bacteria in milk. change the taste of milk.

Low temperature:

Low temperatures (10-15°C) can present such as milk, egg, meat, cheese, and vegetables.

food for several days,

Freezing:

 Meat and some vegetables can be prevented from microbial destruction by freezing at below 0°C (-10 to -18°C) for several weeks to several months.