Meat Hygiene: lab 10 Tuberculosis | Quizlet

Tuberculosis is caused by

gram-positive bacterium called mycobacterium tuberculosis

How to kill mycobacteria

-UV

-Temp/pasteurisation

methods of pasteurisation most widely used

1. HTST (high temp short time): 72-75°C 15secs

2. VHT (Very High Temp): 80-90 °C 2-25secs

most common form of tuberculosis

Pulmonary

MDR in M. tuberculosis

resistance to at least isoniazid and rifampicin

XDR in M. tuberculosis

MDR resistance & one drug from fluoroquinolone group & one from the group of basic drugs

Shortest antituberculosis treatment

6 months

Most important drugs for tuberculosis treatment

Isoniazid, prazinamide, ryphampicin

Bovine tuberculosis routes of transmission

1. Aerogenic (most common) => pulmonary most common form

2. alimentary route

3. calves if mothers have udder tuberculosis

4. Uterus/parturition- less frequent

5. food born (milk) => pasteurization

Primary tuberculosis

-primary infection= asymptomatic, positive tuberculin test after 4-8weeks

-In individuals who have never come into contact w it

-Flu like symptoms- fever, dry cough

Postprimary tuberculosis

-Consequence of past infection

-Affects lungs

-Highest risk w/in one year of infection

Miliary tuberculosis

-most severe form

-spread mycobacterium through the bloodstream during primary infection & reactivation of infection

-Milet-shaped lumps in all organs

-Symptoms= fever, shortness of breath, respiratory failure

Officially tuberculosis free

officially tuberculosis free (OTF) if the percentage of infected bovine herds does not exceed 0.1% per year and at least 99.9% herds are officially bovine tuberculosis free for six years each year.