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Tularemia

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Classification Bacteria Profile

Subkingdom: Eubacteria
Genus: Species: Francisella tularensis
Cell Structure and Morphology: Tiny, pleomorphic, poorly staining gram-ve coccobacillus of 0.2 - 0.5 by 0.7 - 1.0 micron in size. Intracellular in clinical specimen

Shape: Coccobacillus
Arrangement: solitary (singles)
Glycocalyx: capsule & biofilm
Cell Wall: Gram negative
Chemical composition: lipopolysaccharide
Outer membrane, if present
Periplasmic space present
Appendages
Flagella: amphitrichous
Pili: present
Fimbriae: None
Other Structures: plasmids, granules
Reproduction: Binary fission

Metabolism
Carbon source: carbon dioxide, organic compounds (Hexoses e.g. glucose, fructose 3-phosphoglycerate acetyl-CoA)
Energy source: organic compounds
Nutritional Type: chemoheterotroph
Physical Requirements
Temperature: mesophile
Oxygen: facultative anaerobe
Osmotic Pressure: halophile
Habitat/Niche
Aquatic, soil, animal, sewage/waste
Ecosystem Role: consumer
Interactions w/ other species: parasitism
Disease Dynamics
Source: exogenous
Virulence Factors: capsule, biofilm, pili, enzymes (keratinase, hyaluronidase, collagenase, streptokinase, coagulase), toxins (leukocidin, hemolysin, endotoxin, exotoxin) Target Tissue: Epithelial
Type of Infection: acute, latent, local, focal, systemic, bacteremia, toxemia
Symptoms or signs: Depending on site of infection, tularemia has the following characteristic clinical signs and symptoms: Ulceroglandular (75% of all forms), Oropharyngeal, Glandular, Pneumonic, Typhoidal, Oculoglandular, Chills, Muscle pains, Conjunctivitis, Fever, Sweating, Weight loss, Headache, Joint stiffness, Red spot on the skin and Shortness of breath.
Prevention: Avoid handling dead or sick animal bodies or use gloves plus eye and face protection if you have to. Ensure all wild meat is cooked

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