Bak-tee-rea

I have just completed a practical exam which deals with bacteria. 
6 benches with I think four types of bacterias provided, but we were told we didn't need to wear gloves and lab goggles. After the test, I wanted to wash my hands, but the sink had no soap, and the invigilator was rushing us  to the quarantine room where we were quarantined for two hours. The thought of bacteria being brought into the quarantine room was not something I looked forward to.

One good thing was for group study I had with a bunch of friends before the exam started. I wouldn't have read and focused much about the bacteria I was tested on, if it wasn't for the discussion. Somehow things like that happens occasionally, where the things you least expect and don't want to happen, will happen anyway.

Well, with the end of the exam, there comes a case presentation.
My case: A 34 year old dude working at an abattoir has profuse discharge from his left eye because he accidentally splashed water from a sink used to wash carcasses. His discharge was Gram stained and is showed a field full of pus cells and gram negative bacilli.

I googled abattoir:

A slaughterhouse, also called an abattoir or freezing works, is a facility where animals are killed and processed into meat foods. The animals most commonly slaughtered for food are cattle (for beef and veal), sheep (for lamb and mutton), pigs (for pork), horses (for horsemeat), goats (for chevon), and fowl, largely chickens, turkeys, and ducks, for poultry meat.

Reading the above definition certainly clarified the type of 'wash carcasses'.

Points to ponder thus far:
Purulent - Generally bacteria
Conjunctivitis - could be severe and infectious
Pseudomonas aeruginosa - gram negative bacilli
- sensitive to gentamicin, tobramycin, timentin, ceftazidime and
ciprofloxacin.1
- topical tobramycin, parenteral aminoglycoside, ticarcillin or piperacillin
 And etc....

Heading to Pavillion tonight again :)