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Etiological Agent
Campylobacter jejuni
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
Virulence Factor(s):
Heat-labile enterotoxin (CJT) — stimulates secretory diarrhea similar to cholera
Ability to adhere to and invade intestinal mucosa
Predisposing Factors:
Consumption of contaminated food or beverages
Poor water sanitation and unsafe food handling
Transmission:
ingestion of contaminated food (especially undercooked poultry) or beverages
Syndrome (signs + symptoms):
Headache, fever, abdominal pain
Bloody or watery diarrhea
Affected body region/system:
Gastrointestinal tract (small intestine near colon)
Treatment:
Usually rehydration and electrolyte balance therapy
Antibiotics (only in severe cases)
Prevention:
Proper sanitation of drinking water
Safe food preparation and cooking practices
Other notes:
Important global cause of bacterial gastroenteritis
Diagnosis by fecal or blood analysis