micro chap 9 diseases

which disease causes meningitis and septicemia in elderly, immunocompromised, fetuses and neonates

Listeriosis/ Listeria monocytogenes (psychotroph)

what is another name for Listeria monocytogenes

Listeriosis (psychotroph)

what is the etiology of Listeriosis/Listeria monocytogenes (psychotroph)

• a gram-positive rod

• size ranges from coccbacilli to long filaments in palisade formation; has 1-4 flagella

• resistant to cold, heat, salt, pH extremes, and bile

• grows inside of host cells, moves directly from an infected cell to an adjacent healthy cell

what is the epidemiology of Listeriosis/Listeria monocytogenes (psychotroph)

• 1600 illnesses & 260 deaths annually

• affects older adults, pregnant women, newborns, and adults with weakened immune systems

  • the bacteria can cross the placenta and kill the fetus

• associated with contaminated dairy products, poultry, and meat

what are the symptoms of Listeriosis/ Listeria monocytogenes (psychotroph)

• mild in healthy adults:

  • fever and non-specific symptoms like fatigue and aches

  • headache, stiffneck, confusions, loss of balance, and convulsions

• CAUSES MENINGITIS AND SEPTICEMIA IN ELDERLY, IMMUNOCOMPROMISED, FETUSES, AND NEONATES

  • can affect the unborn baby in every way leading to death

what are the risk factors of Listeriosis/ Listeria monocytogenes (psychotroph)

• 14% of cases infection pregnant women

• 58% infection people 65+

• people with weak immune systems

what are the testing and diagnosis for Listeriosis/ Listeria monocytogenes (psychotroph)

• blood/spinal fluid test and amniotic fluid/placenta

• stool samples are limited and not recommended

• it can be isolated readily on routine media and take 1-2 days for growth

how can you treat Listeriosis/ Listeria monocytogenes (psychotroph)

• treat with antibiotics

• if no symptoms, no treatment needed

• even with treatment, can still cause death oftenly in older people with complications

how can you prevent Listeriosis/Listeria monocytogenes (psychotroph)

• clean and dry food before use

• keep meats and vegetable separate

• wash hands, knives, countertops, and cutting boards after handling and preparing uncooked foods

• it can grow in refrigerated foods, keep fridge 40F or lower, and freezer 0F or lower

what is another name for Pseudomonas aeruginosa

swimmer’s ear (obligate aerobe)

what is the etiology of “Swimmer’s ear”/Pseudomonas aeruginosa (obligate aerobe)

• CAUSES OTITIS EXTERNA; infection of outer ear

• CAN LEAD TO OTITIS MEDIA; infection of inner ear

what is the epidemiology of swimmer’s ear/Pseudomonas aeruginosa (obligate aerobe)

• infection can occur when water stays too long in the ear

• found in pools and other water venues

• cannot be spread from person to person

  • not communicable or contagious

what are the signs and symptoms of swimmer’s ear/Pseudomonas aeruginosa (obligate aerobe)

• ear feeling full, loss of hearing

• itchy inside the ear, redness and swelling

• pain when tugged or when pressure is placed on it, and pus draining from it

• infection can cause the eardrum to burst and cause more serious infections

how can u prevent and treat swimmer’s ear/Pseudomonas aeruginosa (obligate aerobe)

• keep ears dry, especially after swimming or showering

• don’t try to remove earwax

• make sure pools are clean and have right pH

• treat with antibiotic eardrops

what are two names for food poisoning

• Bacillus cereus (facultative anaerobe)

• Staphylococcus aureus (halo-tolerant microbe)

what is the etiology of food poisoning/Bacillus cereus (facultative anaerobe)

• sporulating gram-positive bacterium that lives in the soil

• emetic (vomiting) form tied to fried rice that’s been cooked and kept warm for long periods of time

• diarrheal form tied to cooked meats or vegetable held at a warm temperature for long periods of time

what are the signs and symptoms for food poisoning/Bacillus cereus (facultative anaerobe)

• nausea

• vomiting

• profuse watery diarrhea lasting 24 hours

• abdominal pain and cramps

• fever

• usually lasts hours to days

what are the risk factors to food poisoning/Bacillus cereus (facultative anaerobe)

• pregnant women

• older adults

• infants and kids

• people with chronic diseases

• even healthy adults are at risk

what is the diagnosis of food poisoning/Bacillus cereus (facultative anaerobe)

• symptoms and specific foods eaten

• blood test

• stool culture

• examination for parasite

how can you treat food poisoning/Bacillus cereus (facultative anaerobe)

• can treat with replacement of lost fluids to prevent dehydration

• antibiotics are given if the illness is severe or the patient is immunocompromised

how can you prevent and control food poisoning/Bacillus cereus (facultative anaerobe)

• prevent by washing hands, utensils, and food services often

• keep raw foods separate from ready-to-eat foods

• cook foods to safe temp

• refrigerate or freeze perishable foods promptly

what is another name for Clostridium perfringens

gas gangrene (obligate anaerobe)

what is the etiology of gas gangrene/Clostridium perfringens (obligate anaerobe)

• endospores are found in soil, human skin, human intestine, and vagina

• requires anaerobic conditions to manufacture and release endotoxins

• alpha toxin causes red blood cell rupture, edema, tissue damage

• ALSO KNOWN AS MYONECROSIS

what are the signs and symptoms of gas gangrene/Clostridium perfringens (obligate anaerobe)

• skin discoloration ranging from pale, blue, purple, black, bronze, red

• a clear line between healthy and damaged skin

• severe pain followed by a feeling of numbness

• a foul-smelling discharge leaking from a sore

what are the risk factors for gas gangrene/Clostridium perfringens (obligate anaerobe)

• anyone who has experienced trauma causing a break in the skin that gets contaminated with soil

• diabetes

• blood vessel disease

• severe injury or surgery

• smoking

• obesity

• immunosuppression

what are the complications of gas gangrene/Clostridium perfringens (obligate anaerobe)

• can lead to scarring or the need for reconstructive surgery

• may result in the removal of the afflicted body part

• can spread quickly to other organs and may be fatal if left untreated

• can lead to septic shock

what is the treatment for gas gangrene/Clostridium perfringens (obligate anaerobe)

• surgery to remove the infected tissue and possible amputation

• intravenous antibiotics

• hyperbaric oxygen therapy

how can you prevent and control gas gangrene/Clostridium perfringens (obligate anaerobe)

• washing wounds quickly and thoroughly

• care for your diabetes

• dont use tobacco

• watch out when the temp drops as cold temps can lead to frostbite, inreasing chance for gangrene

what is another name for Helicobacter pylori

gastric/peptic ulcers (affects pH of host)

what is the etiology of gastric/peptic ulcers/Helicobacter pylori (affects pH of host)

• infects half of the world’s population

• possible that it can be transmitted by close contact

• more common transmission is due to consumption of bacteria within food or drink

what are the signs and symptoms of gastric/peptic ulcers/Helicobacter pylori (affects pH of host)

• sharp or burning pain emanating from the abdomen caused by lesions on the stomach or uppermost portion of the small intestine

• vomiting of blood

• dark blood in stools

• unexplained weight loss and appetite changes

what are the risk factors of gastric/peptic ulcers/Helicobacter pylori (affects pH of host)

• smoking can increase risk of ulcers

• alcohol consumption because it errodes the mucous lining of your stomach and increases the amount of stomach acid produced

what are the complications of gastric/peptic ulcers/Helicobacter pylori (affects pH of host)

• internal bleeding

• increased risk of abdominal infections

  • peritonitis

• scar tissue leading to increased likelihood of vomiting and weight loss even after infection is cleared

what is the treatment for gastric/peptic ulcers/Helicobacter pylori (affects pH of host)

• Combination of amoxicillin followed by clarithromycin and tinidazole to kill the bacteria

• Medications that block acid production and promote healing

• Antacids that neutralize stomach acid

• Medications that protect the lining of your stomach and small intestine

how can you prevent gastric/peptic ulcers/Helicobacter pylori (affects pH of host)

• Protect yourself from infections

• Use caution with pain relievers, especially when taking medications with meals

what is commonly member of the normal stomach biota but can also be considered a pathogen

H. pylori/gastric cancer

how does H. pylori/gastric cancer cause cancer

• some strains have a protein that has a gene coding for protein CagA

• this proteins is produced and injected into epithelial cells in the gastric lining by these bacterial cells

• CagA then dysregulates the host cell cycle by activating oncogenes and inactivating tumor suppressor pathways such as p53

what is the 5th most common cancer and 3rd most leading cause of cancer-related deaths worldwide and affects half of the world’s population

H. pylori/gastric cancer; causes 75% of gastric cancer

what is the etiology of food poisoning/Staphylococcus aureus (halo-tolerant microbe)

• Forms grape-like clusters

• Highly salt tolerance

• Enterotoxin is heat stable and induces symptoms

• Produces exfoliative toxins, coagulase, hyaluronidase, staphylokinase, DNase, and lipases

what is the epidemiology of food poisoning/Staphylococcus aureus (halo-tolerant microbe)

• Associated with custards, sauces, cream pastries, processed meats, chicken salad, or
  ham

• Most often caused by ingestion of contaminated foods

what are the signs and symptoms of food poisoning/Staphylococcus aureus (halo-tolerant microbe)

• Onset within 30 minutes to 6 hours after eating

• Includes nausea, retching, vomiting, stomach cramps, and diarrhea

• Recovery within 24 hours

• Illness is not communicable

how can you treat food poisoning/Staphylococcus aureus (halo-tolerant microbe)

• Self-limiting, antibiotics not warranted

• Patient should rest, drink plenty of fluids, and take medicines to calm their stomachs

• Intravenous therapy and care in a hospital may be necessary for the very young or
  elderly

how can you prevent food poisoning/Staphylococcus aureus (halo-tolerant microbe)

• Wash hands and under fingernails vigorously with soap and water before handling and preparing food

• Do not prepare food if you have a nose or eye infection

• Do not prepare or serve food for others if you have wounds or skin infections on your hands or wrists

• Keep kitchens and food-serving areas clean and sanitized

• If food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under)

• Store cooked food in a wide, shallow container and refrigerate as soon as possible