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Salmonella Typhi

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Submitted By redskins21
Words 352
Pages 2
Dr. Straube
Biology 107
Monday 3, 2010

Case Study #3 Tony is suffering from a disease caused from the microorganism Salmonella Typhi. Salmonella Typhi is a bacterium that is strictly a human pathogen with currently 107 known strains of the bacteria. Salmonella Typhi is a facultative anaerobic, gram-negative enteric bacillus belonging to the Enterobacteriaceae family. This organism was originally isolated by the late Karl J. Erbeth in 1880. It is a multi-organ pathogen that inhabits the lymphatic tissues of the small intestine, liver spleen, and bloodstream of the infected humans. It is most common in third world developing countries and it is not known to infect animals.
My diagnosis for Tony is that he is suffering from typhoid fever. Tony’s feeling of weakness, severe stomach pain, headache, loss of appetite, ‘pea soup’ diarrhea, and high temperature lead me to that diagnosis. The symptoms of typhoid fever can be either severe or mild and most people show symptoms anywhere from one to three weeks after initial exposure. Although in a small percentage of patients, called carriers, infected with typhoid fever, the organism could be harbored asymptomatically in the gall bladder sloughed in the feces for over a year. Patients develop most of their symptoms when the organism reenters their bloodstream. The bacteria then invades the gallbladder, biliary system, and the lymphatic tissue of the bowel where it can multiply in high numbers. The bacteria then passes into the intestinal tract and can be positively identified for diagnosis in cultures from the patients stool sample.

People become infected with typhoid fever after eating food or drinking beverages that have been handled by a person who is infected or by drinking water that has been contaminated by sewage containing the bacteria. Once the bacteria enters the person’s body they multiply and spread from the intestines, into the bloodstream. Typhoid fever can also be passed from person to person through poor hygiene, such as incomplete or no hand washing after using the toilet. Persons who are carriers of the disease and who handle food can be the source of epidemic spread of typhoid.

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