skin microorganisms
1Skin flora — Depiction of the human body and bacteria that predominate The skin flora are the microorganisms which reside on the skin. Most research has been upon those that reside upon the 2 square metres of human skin. Many of them are bacteria of which… …
2Skin repair — Protection from mechanical injury, chemical hazards, and bacterial invasion is provided by the skin because the epidermis is relatively thick and covered with keratin. Secretions from sebaceous glands and sweat glands also benefit this protective …
3Skin — For the article about skin in humans, see human skin. For other uses, see Skin (disambiguation). Skin A diagram of human skin …
4Human skin — Skin epidermis (A), dermis (B), and subcutis (C), showing a hair follicle (1), sweat gland (11) sebaceous gland (7) Latin cutis …
5Nosocomial infection — Classification and external resources Contaminated surfaces increase cross transmission ICD 10 Y …
6infectious disease — Introduction in medicine, a process caused by a microorganism that impairs a person s health. An infection, by contrast, is the invasion of and replication in the body by any of various microbial agents including bacteria, viruses (virus),… …
7drug — drug1 /drug/, n., v., drugged, drugging. n. 1. Pharm. a chemical substance used in the treatment, cure, prevention, or diagnosis of disease or used to otherwise enhance physical or mental well being. 2. (in federal law) a. any substance… …
8Drug — /droog/, n. Zoroastrianism. the cosmic principle of disorder and falsehood. Cf. Asha. [ < Avestan drauga] * * * I Any chemical agent that affects the function of living things. Some, including antibiotics, stimulants, tranquilizers,… …
9immune system — Anat. a diffuse, complex network of interacting cells, cell products, and cell forming tissues that protects the body from pathogens and other foreign substances, destroys infected and malignant cells, and removes cellular debris: the system… …
10meat processing — Introduction preparation of meat for human consumption. Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified… …
