Francisellaceae Details: NCBI 34064, gram-negative or unknown [family]

| Francisella group| Francisellaceae| Francisellaceae Sjostedt 2005 emend Boscaro et al. 2012| Francisellaceae Sjostedt 2005 emend Larson et al. 2016

1. Skin Irritation: Handling frogs or coming into contact with their skin secretions may cause skin irritation or allergic reactions in some individuals. This can manifest as redness, itching, or rash. It's essential to wash hands thoroughly after handling frogs or their habitats.

2. Pathogen Transmission: Amphibians, including Alytidae frogs, can harbor various pathogens, including bacteria (e.g., Salmonella), fungi (e.g., Batrachochytrium dendrobatidis), and parasites (e.g., nematodes). While transmission to humans is relatively rare, it's essential to practice good hygiene when handling amphibians to minimize the risk of infection.

3. Salmonella: Like many amphibians, Alytidae frogs can carry Salmonella bacteria. Salmonella infection (salmonellosis) in humans can cause symptoms such as diarrhea, abdominal cramps, fever, nausea, and vomiting. These symptoms can range from mild to severe, particularly in young children, the elderly, or individuals with weakened immune systems.

4. Precautions: To minimize the risk of health issues associated with handling Alytidae frogs or other amphibians:

   • Wash hands thoroughly with soap and water after handling frogs or their habitats.
   • Avoid touching your face, mouth, or eyes while handling amphibians.
   • Do not eat, drink, or smoke near amphibian habitats or while handling frogs.
   • Supervise children closely to ensure they do not put frogs or their hands in their mouths.
   • Clean and disinfect any surfaces or equipment that come into contact with amphibians.

Visuals of Interactions with other bacteria of the same rank

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

More Information

Statistics

NCBI

Data Punk

End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Francisellaceae

• Frequency - how often do samples show this bacteria
• UD - An alternative statistical algorithm (which factors in the frequency)
• Kaltoft-Moldrup Heuristic Using uploaded data
• Lab Low and High are calculated using the formula that most labs use: Mean - 2 Standard Deviation to Mean + 2 Standard Deviation

These are values that are computed from lab specific samples (Patent Pending)

Lab	Frequency	UD-Low	UD-High	KM Low	KM High	Lab Low	Lab High	Mean	Median	Standard Deviation	Box Plot Low	Box Plot High	KM Percentile Low	KM Percentile High
Other Labs	0.49			2	400	0	422	122.9	30	152.7	2	400	7.7 %ile	84.6 %ile
biomesight	3.98	0	0	10	50	3	32	17.6	20	7.5	0	20	0 %ile	100 %ile
thorne	100			2	186	0	105	25.5	10	40.7	2	28	0 %ile	100 %ile
thryve	6.14	0	0	1	27984	0	10502	1446.6	24	4620.3	10	48	0 %ile	100 %ile
ubiome	0.25			79062	83827	74841	88048	81444.5	81444	3369.4	79062	83827	25 %ile	50 %ile

External Reference Ranges for Francisellaceae

Francisellaceae (NCBI 34064) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
PrecisionBiome	1.0866297088796273E-05	6.248469435377046E-05	0	0
Thorne (20/80%ile)	3.22	13.46	0.0003	0.0013

Statistic by Lab Source for Francisellaceae

These desired values are reported from the lab reports

Lab	Frequency Seen	Average	Standard Deviation	Sample Count	Lab Samples
BiomeSight	4.341 %	0.002 %	0.001 %	202.0	4653
bugspeak	100 %	0.005 %	%	1.0	1
CerbaLab	66.667 %	0.001 %	0 %	2.0	3
custom	5.263 %	0.001 %	0.001 %	4.0	76
es-xenogene	15.625 %	0.025 %	0.015 %	5.0	32
Medivere	12.5 %	0.001 %	%	1.0	8
Thorne	87.889 %	0.001 %	0.002 %	254.0	289
Thryve	6.222 %	0.103 %	0.393 %	96.0	1543
uBiome	0.249 %	8.144 %	0.337 %	2.0	802

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Common and OTC Supplements	Sodium Bicarbonate {Baking Soda}	1 Studies recorded. The consensus is Increases👶, Click for details.
Diet Style	Amylum {Starch}	1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style	dietary fiber	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Fiber, total dietary	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	High-fibre diet {Whole food diet}	1 Studies recorded. The consensus is Increases📓, Click for details.
Diet Style	Slow digestible carbohydrates. {Low Glycemic}	1 Studies recorded. The consensus is Increases👪, Click for details.
Diet Style	whole-grain diet	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	Avena sativa {Oats}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	Avena sativa x Hordeum vulgare {barley,oat}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	blueberry	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fruit	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	fruit/legume fibre	1 Studies recorded. The consensus is Increases📓, Click for details.
Food (excluding seasonings)	Phaseolus vulgaris {Boston bean}	1 Studies recorded. The consensus is Increases👪, Click for details.
Food (excluding seasonings)	Pulses, Beans	1 Studies recorded. The consensus is Increases👪, Click for details.
Food Preservatives	Disodium fumarate {Fumaric acid disodium salt}	1 Studies recorded. The consensus is Increases👪, Click for details.
Herb or Spice	Ginkgo biloba {Ginkgo}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	gynostemma pentaphyllum {Jiaogulan}	1 Studies recorded. The consensus is Increases👪, Click for details.
Herb or Spice	Nigella sativa {black cumin}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	rosmarinus officinalis {rosemary}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Prebiotics and similar	resistant starch	1 Studies recorded. The consensus is Increases👪, Click for details.
Prebiotics and similar	ß-glucan {Beta-Glucan}	1 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics	bacillus,lactobacillus,streptococcus,saccharomyces probiotic	2 Studies recorded. The consensus is Increases👪, Click for details.
Probiotics	Saccharomyces cerevisiae var boulardii {S. boulardii}	2 Studies recorded. The consensus is Increases👪, Click for details.