microbio 2125 unit 5 (part 24) - Campylobacteriosis

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10 Terms

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Etiological Agent

Campylobacter jejuni

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Distinguishing characteristics of etiological agent:

  • Gram-negative, curved/spiral bacilli (vibrios)

  • Often S-shaped or appear as gull-winged pairs

  • Polar flagellum for motility

  • Commonly found in intestinal, genitourinary tracts, and oral cavity

<ul><li><p class=""><strong>Gram-negative</strong>, <strong>curved/spiral bacilli</strong> (vibrios)</p></li><li><p class="">Often <strong>S-shaped</strong> or appear as <strong>gull-winged pairs</strong></p></li><li><p class=""><strong>Polar flagellum</strong> for motility</p></li><li><p class="">Commonly found in <strong>intestinal</strong>, <strong>genitourinary tracts</strong>, and <strong>oral cavity</strong></p></li></ul><p></p>
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Virulence Factor(s):

  • Heat-labile enterotoxin (CJT) — stimulates secretory diarrhea similar to cholera

  • Ability to adhere to and invade intestinal mucosa

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Predisposing Factors:

  • Consumption of contaminated food or beverages

  • Poor water sanitation and unsafe food handling

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Transmission:

ingestion of contaminated food (especially undercooked poultry) or beverages

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Syndrome (signs + symptoms):

  • Headache, fever, abdominal pain

  • Bloody or watery diarrhea

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Affected body region/system:

Gastrointestinal tract (small intestine near colon)

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Treatment:

  • Usually rehydration and electrolyte balance therapy

  • Antibiotics (only in severe cases)

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Prevention:

  • Proper sanitation of drinking water

  • Safe food preparation and cooking practices

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Other notes:

  • Important global cause of bacterial gastroenteritis

  • Diagnosis by fecal or blood analysis