...Invasive non-typhoid salmonella is the leading cause of bacteremia in many parts of Sub-Saharan Africa and contributes significantly to the high regional malaria mortality rate. So far the common assumption has been that hemolysis-induced macrophage dysfunction is responsible for the increased systemic bacterial (salmonella) load following salmonella and malaria co-infection, however no direct evidence has documented macrophages acting as the primary refuge of NTS in the context of hemolysis. (SLIDE) The hemolytic effects of Malarial infection results in the liberation of heme into the bloodstream, inducing neutrophil migration and activating the neutrophil oxidative burst by catalyzing the production of ROS.|||| Concurrently, free heme leads to the expression of HO-1 (an enzyme responsible for degrading heme to biliverdin, CO and Fe), limiting the formation of ROS and sparing the body of their cytotoxic effects. (SLIDE) Thus the production of HO-1 presents an interesting dichotomy, while ROS are critical in resistance to certain pathogens (such as Salmonella) their inherent cytotoxicity means they are targeted by cytoprotective enzymes. This raises the possibility that tolerance to one pathogen may sometimes come at the price of loss of resistance to another. (SLIDE) We hypothesized that liberation of heme by intravascular hemolysis may lead to HO-1 induction and impairment of resistance to NTS with increased bacterial replication (SLIDE) (1) In order to determine...
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...responsible for gastroenteritis include viruses, parasites and bacterial pathogens (Boer et al. 2010). Four significant bacterial pathogens implicated in gastrointestinal infections include Salmonella, Campylobacter, Shigella (Boer et al. 2010), and Vibrio (Mazel et al. 1998). Salmonella is commonly found to infect poultry flocks and may become a causative agent in gastroenteritis...
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...Data from a number of geographic locations were collected in order to determine whether consistent trends exist and whether predictions can be made regarding the susceptibility of various enteric pathogens worldwide. One of the major limitations to successful antimicrobial therapy of enteric bacterial pathogens has been the progressive emergence of resistance to these drugs, particularly in the developing countries. [1] With a marked increase in antibiotic resistance among enteric bacterial pathogens, it has become imperative to find alternative effective antimicrobial agents. Among the oral antimicrobial agents, the fluoroquinolones and the broad-spectrum cephalosporins are the only groups whose efficacy against enteric pathogens of the family Enterobacteriaceae has not yet been compromised by acquired resistance. However, the fluoroquinolones are not yet recommended for use in paediatric patients because of articular damage caused by these drugs and the broad-spectrum cephalosporins because they are quite expensive and likely to induce TEM-like β lactamases, which can hydrolyze the broad-spectrum cephalosporins.[2] Erythromycin is an old antibiotic that has been used to prevent infections caused by gram -ve enteric pathogens....
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...Dangers of Salmonella Jennifer Castro Sci/163 10/17/2013 Mrs. Toohig Title of Paper Salmonella infection, or salmonellosis, is a bacterial disease of the intestinal tract. Salmonella is a group of bacteria that cause typhoid fever, food poisoning, gastroenteritis, enteric fever and other illnesses. People become infected mostly through contaminated water or foods, especially meat, poultry and eggs. Salmonella is a gram-negative, rod-shaped bacilli that can cause diarrheal illness in humans. Put simply, Salmonella is a bacterium shaped like a rod with a cell wall composed of peptidoglycan. There are many different kinds of these bacteria. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common types in the United States. You can get salmonellosis by eating food contaminated with salmonella. Food may become contaminated by the unwashed hands of an infected food handler. A frequent cause is a food handler who does not wash his or her hands with soap after using the bathroom. Salmonella may also be found in the feces of some pets, especially those with diarrhea. You can become infected if you do not wash your hands after contact with these feces. Salmonella bacteria are also found in raw foods such as eggs, milk, chicken, turkey, and meat. If these foods are not processed or cooked well, the bacteria stay alive in the food and can infect someone who eats it. Salmonella infections typically affect the intestines...
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...assessment and also in giving me the ongoing encouragement and assistance. Once again I say thank you. WATER BOURNE DISEASES HOOKWORM Hookworm is an intestinal parasite of humans. The larvae and adult worms live in the small intestine can cause intestinal disease. The two main species of hookworm infecting humans are Anclostoma duodenale and Necator americanus. Hookworm eggs are passed in the faeces of an infected person. If an infected person defecates outside (near bushes, in a garden, or field) or if the faeces from an infected person are used as fertilizer, eggs are deposited on soil. They can then mature and hatch, releasing larvae (immature worms). The larvae mature into a form that can penetrate the skin of humans. Hookworm infection is transmitted primarily by walking barefoot on contaminated soil. One kind of hookworm (Anclostoma duodenale) can also be transmitted through the ingestion of larvae. Itching and a localized rash are often...
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...Salmonellosis is caused by many things, but one would have never thought it could be caused by just eating food. A common way this disease is caused is by consuming uncooked food and unpasteurized drinks. In other words, “Salmonella food poisoning is a bacterial food poisoning caused by the Salmonella bacterium. It results in the swelling of the lining of the stomach and intestines (gastroenteritis)” (Carson-De Witt 1). Some of the foods that often contain this bacteria include rare chicken, raw eggs, and unpasteurized milk. Eggs can become infected by the bacteria by sitting on a surface contaminated with Salmonella (Carson-De Witt 2). Salmonella can also be spread by making contact with people or animals infected with this illness. It can...
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...Salmonella Salmonella is a bacterial disease that affects the intestinal tract system. Salmonella are found in animals as well as human intestines, it comes through the feces. Increase exposure are International travel where developing countries with poor sanitation. Owning a pet bird or reptile is also a risk factor if they are infected with salmonella bacteria. Stomach has a natural defense against salmonella. Some disorders are antacids, inflammatory bowel disease and recent use of antibiotics can shorten the natural defense. Most people are infected with salmonella by eating foods that are contaminated by feces. The most infected foods are raw meat, poultry, and seafood. When the meat is raw it becomes contaminated in the process of distribution. Seafood is contaminated when the water they are harvest is contaminated. Eggs can be contaminated from infected chicken making the eggs bad before it is form. Fruits and vegetables, mostly imported ones can become contaminated by washing in contaminated water. This mainly occurs when juices from raw meat comes in contact with uncooked foods like salads. The 2008 United States salmonellosis outbreak began in the spring of 2008 when hundreds of people throughout the United States fell ill after consuming contaminated food. The U.S. Food and Drug Administration currently believes that the contaminated food products responsible are fresh jalapeño and serrano peppers from Mexico, and perhaps raw tomatoes. Fresh cilantro is also under...
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...Food Born Illness: Salmonella Timothy Thomas SCI/163 Salmonellosis is an infection that is caused by a Salmonella bacteria strain. Salmonella gains its name from being named after the American scientist who discovered the bacteria Daniel E. Salmon. ("CDC - General Information on Salmonella," n.d.) There are several different types of bacterial strains with the serotypes Salmonella Typhimurium and Salmonella Enteritidis being the two most common in the United States. Reported cases of a Salmonella infection tend to be more commen in the summer months with children under five years having the highest infection rate amoung age groups. While it is not the most dangerous of infections it can be fatal if the infection reaches the infected persons blood stream and causes an estimated 400 deaths per year due to acute salmonellosis. ("CDC - General Information on Salmonella," n.d.) Food products are the most common transmission sources for salmonella with eggs and chicken being the two major causes of a salmonella infection. ("Transmission of Salmonella Bacteria | About Salmonella," n.d.) Eggs can carry the bacteria on the shell since they come out of the same passages that hens use to pass feces. For this reason eggs are required to be washed at processing, although that might not be enough to prevent the infection. Eggs can also become contaminated due to the bacteria going through the pores of the shells after they are laid, contamination can also occur if the bacteria is in...
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...Salmonella The infectious pathogens in salmonella can cause a lot of discomforts. Salmonella is a bacterial infection that causes inflammation of the lining of the stomach and intestines and causes food poisoning. You can get this disease by not cooking your food properly or placing it on the surface that has been contaminated. Chickens are a major carrier of salmonella bacteria. Although salmonella food poisoning is common worldwide, It has occurred most In North America and Europe. It typically occurs in many different places they can be small or large, but mainly it is localized outbreaks like hospitals, restaurants, or institution for children or the elderly. Salmonella symptoms usually appear about one to two days after infection. The symptoms are fever, nausea, vomiting, diarrhea, abdominal cramps and pain. The diarrhea can usually last up to 4 to 5 days, it can be very liquid and rarely contains mucus or blood. The illness usually ends in about five to seven days. You can prevent salmonella by taking the proper preventive steps. It involves the proper handling and cooking of food that are likely to carry the bacteria. Recipes that require uncooked eggs should be modified to eliminate the raw eggs. Poultry should be cooked thoroughly. You have properly to clean all surfaces and utensils used on raw chicken to prevent contaminating other foods. Also, you must wash your hands before, during, and after all food preparation eggs and poultry. Hand washing is also important...
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...gastroenteritis occurred at a bank staff party in Nottingham, it was confirmed via a cohort study that Salmonella was the infectious pathogen. A lack of significant association between specific food sources and illness suggests an attack rate distributed through multiple foods, including salad and chicken, which were considered to be contaminated through a food handler. Introduction A conventional outbreak investigation is when two or more people share identical or related diseases/symptoms or excrete the same pathogens. This is common when cases are shared between individuals that have circumstantial association. In this particular case, the number of confirmed symptoms exceeded that expected and illuminated the potential cause; a foodborne disease. Moreover, on the 11th of October 2015, the first incidence of 14 human cases of symptoms related to food poisoning occurred between bank staff colleagues in Nottingham; United Kingdom. Symptoms of diarrhoea and fever manifested themselves and were reported within a week of a party of which 36 of 42 staff members attended. Symptoms subsided by the 15th of October. The occurrence and proximity of these infections suggest a link which can be explained by the consumption of identically prepared food and drinkable products at the party described previously. As a response to this, a cohort study was launched to identify the source of infection using data derived from bank/party staff faecal samples, and the party food sources. Possible contaminations...
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...Salmonella What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Salmonellosis is an infection with bacteria called Salmonella. The Salmonella consist of a range of very closely related bacteria, many of which cause disease in humans and animals. There are many different kinds of these bacteria. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common types in the United States. Salmonella infection is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through feces. Humans become infected more frequently through contaminated water or food. How is this infectious agent transmitted through food or water? Salmonella is transmitted through food or water during food/water processing or food/water handling. Not separating cooked foods from ready-to-eat foods. Using utensils on cooked foods that were previously used on raw foods and placing cooked foods on plates where raw foods once were while haven’t been cleaned thoroughly. Eating high-risk foods like raw or lightly cooked eggs, undercooked ground beef or poultry, and unpasteurized milk makes it easy to transmit salmonella. Not keeping food properly refrigerated before cooking. The number one cause is a food handler who does not wash his or her hands with soap after using the bathroom. What is an example of a real...
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...Ciprofloxacin (Fluoroquinolone) ------------------------------------------------- CNS INFECTIONS Meningitis New born cause: Group B streptococcus, Gram-negative enterics, Listeria monocytogenes 2-24 months’ cause: Streptococcus pneumoniae, Neisseria Meningitidis, Haemophilus Influenzae 2-50 years causes: Streptococcus pneumoniae, Neisseria meningitidis 50+ causes: Streptococcus pneumoniae, Neisseria meningitidis, Listeria monocytogenes, Gram-negative enterics Meningococcal Meningitis Cause: Neisseria meningitidis – gram-negative Treatment: * Penicillin/Ampicillin (beta-lactam) * (Chloramphenicol can be substituted in history of penicillin hypersensitivity) * Close contacts – Rifampicin 2 days * Vaccines for prophylaxis – not for serogroup B, sialic acid is identical to the human form Pneumococcal Meningitis Cause: Streptococcus pneumoniae – gram-positive Treatment: * Cefotaxime (3rd generation cephalosporin/beta lactam) – 10-14 days * (If resistance to Cefotaxime – Vancomycin (tricyclic glycopeptide) and Rifampicin) * Adjunctive treatment with Dexamethasone Haemophilus Influenzae Meningitis Cause: Haemophilus influenzae – gram-negative Treatment: * H. influenzae vaccine is available * Cefotaxime (3rd gen cephalosporin/beta lactam) * Adjunctive treatment with Dexamethasone Meningitis Pathogenesis – Bacteria * Infection begins with nasopharyngeal or oropharyngeal colonisation * IgA proteases are secreted...
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...Salmonella Kristal Martinez SCI163 September 26, 2012 Sally Fierro Salmonella Salmonella is the name for over 2,500 types of bacteria found in unwashed fruits and vegetables, uncooked or undercooked meats and eggs and contaminated water. Salmonella bacteria are capsule shaped that are known to cause diseases in humans, animals, and birds, especially poultry. Many of these bacteria can cause illness in humans, and they can pass from the feces of people or animals to through the foods processing or harvesting. Humans usually contract salmonella from contaminated food; it is most common among poultry but can taint almost any food type. Some outbreaks have included the bacteria found in raw eggs, raw meat (ground beef and other poorly cooked meats), egg products, fresh vegetables, nuts, and contaminated water. Salmonella can enter water in a bowel movement of an infected human or animal through sewage overflows, sewage systems that are not working properly, or wells after severe flooding. Infected milk is another possibility of infection, but pasteurization usually destroys the germ. A recent major outbreak in July of 2012 by Cargill meat solutions Corporation was found in over 29,000 pounds of fresh ground beef products. A total of 46 people in 9 states were reported to have contracted the virus, thankfully no deaths were reported. Although the recall is over Cargill encourages consumers who purchased these products with sell by dates of May 29 to June 16th of this...
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...Salmonella is a type of bacterial found in the intestinal track of humans and other animals. Humans can contract salmonellosis when they eat food contaminated with animal feces, normally though as food poisoning. The meat, poultry, milk and cheese are common sources, but you can get salmonellosis with any food, including vegetables. Transmission can occur if you are infected and do not wash your hands after going to the bathroom then the bacteria can be passed through the food you are preparing, also if you use the same knife to cut raw chicken then cut tomatoes or other vegetables and do not wash it between using it again, therefore it will contaminate the other dishes with the bacteria. The bacteria is killed in the cooking of food, but if a carrier of the infection does not wash their hands after using the bathroom, any food that he or she touches is contaminated. Symptoms of salmonellosis are diarrhea, fever and abdominal pain are common between 12 and 72 hours after the individual was infected and recovers from 4 to 7 days without treatment, but sometimes salmonella spreads from the intestines into the blood stream and other body regions. If salmonella spreads through the body, a person could even die unless they receive antibiotics. People with weakened immune systems, elderly, and infants are more susceptible to get severely ill. People with diarrhea usually recover completely, but your bowel movements may not return to normal for several months. In a small number...
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...1. The sudden unexpected occurrence of a disease in a given population: a. Outbreak b. Zoonotic c. Endemic d. Sporadic 2. A causative agent of peptic ulcer a. Escherichia coli b. Bordetella pertusis c. Shigella dysenteriae d. Helicobacter pylori 3. The “four o’clock habit” promoted by the Department of health is designed to prevent the spread of: a. Dengue fever b. Tuberculosis c. Malnutrition d.malaria 4. The first drug available for HIV: a. ZDU b. RMP c. TMP d. CMC 5. An immediate hypersensitivity reaction following exposure of a sensitized individual to the appropriate antigen: a. Hay fever b. Anaphylaxis c. Asthma d. Desensitation 6. A thin proteinaceous appendage necessary for bacterial conjugation: a. Cilium b. Trichome c. Flagellum d. Pilus 7. The use of nitrite as preservative for food is discouraged because: a. It can discolour the meat b. It can react with amines to form carcinogenic nitrosamines c. It decomposed to nitric acid which can react with heme pigments d. It is not readily available 8. The disinfectant of choice for municipal water supply: a. Lysol b. Chlorine c. Ozone d. Reverse osmosis 9. An object that is able to harbour and transmit microorganisms: a. Mite b. Fomite c. Arthropod d. Vector 10. Administration of a toxoid cenfers: a. Naturally acquired active immunity b. Naturally acquired passive immunity c. Artificially acquired active immunity d. Artificially...
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