Bacterial toxins are harmful substances produced by certain types of bacteria that can damage the host. There are two main categories of bacterial toxins - endotoxins, which are part of the bacterial cell wall, and exotoxins, which are secreted by bacteria. Clostridium botulinum produces the potent neurotoxin botulinum toxin, which causes botulism poisoning in humans and can be fatal. Symptoms vary depending on how the toxin enters the body, through food, wounds, or in infants. While very dangerous, purified botulinum toxin has beneficial medical uses when administered properly. Staphylococcus aureus also produces exotoxins that can cause food poisoning and other illnesses. Diagn
These bacteria make spores, which act like protective coatings that help the bacteria survive. Under certain conditions, such as when food is kept at an unsafe temperature (between 40°F–140°F), C. perfringens can grow and multiply. After someone swallows the bacteria, it can produce a toxin (poison) that causes diarrhea.
Common sources of C. perfringens infection include meat, poultry, gravies, and other foods cooked in large batches and held at an unsafe temperature. Outbreaks tend to happen in places that serve large groups of people, such as hospitals, school cafeterias, prisons, and nursing homes, and at events with catered food. C. perfringens outbreaks occur most often in November and December. Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.
Anyone can get food poisoning from C. perfringens. Young children and older adults are at higher risk for severe illness.
These bacteria make spores, which act like protective coatings that help the bacteria survive. Under certain conditions, such as when food is kept at an unsafe temperature (between 40°F–140°F), C. perfringens can grow and multiply. After someone swallows the bacteria, it can produce a toxin (poison) that causes diarrhea.
Common sources of C. perfringens infection include meat, poultry, gravies, and other foods cooked in large batches and held at an unsafe temperature. Outbreaks tend to happen in places that serve large groups of people, such as hospitals, school cafeterias, prisons, and nursing homes, and at events with catered food. C. perfringens outbreaks occur most often in November and December. Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.
Anyone can get food poisoning from C. perfringens. Young children and older adults are at higher risk for severe illness.
Botulism/ Clostridium botulinum.ppt prepared by Dr PRINCE C P.DR.PRINCE C P
Botulism has been used as a weapon of terror in the past. During World War II, the infamous Unit 731, the Japanese biological warfare group, fed cultures of Clostridium botulinum to prisoners during the Japanese occupation of Manchuria, killing them.
It was suspected that Germany had weaponized botulism as well, and several other countries were suspected to have done research into the use of botulism as a weapon.
More recently, between 1990 and 1995, aerosols were dispersed on at least three occasions by the Japanese cult Aum Shinrikyo, who would later go on to release sarin gas in the Tokyo subway, to disastrous effect. These releases of botulism failed for various reasons, but the ease with which Aum Shinrikyo was able to culture Clostridium botulinum from the soil is one reason that this toxin would make an excellent bioweapon.
Food borne diseases is any diseases resulting from the consumption of contaminated food, pathogenic bacteria viruses or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.
Comparative analysis on food infections and food intoxicationsProximaDhiman
comparing food intoxication and infection, microbiologically oriented information about various foo-borne diseases,
types of food-borne diseases and their comparison.
types of food infection
bacterial food borne infection
viral food borne infection
parasitic food borne infection
types of food intoxication-
1.chemical intoxication and their further divisions,
2.plant intoxication
3.animal intoxication
4.bacterial intoxication
5.fungal intoxication
Effective management of most communicable diseases involves not only a clinical response but also a public health response. This book seeks to increase the knowledge and training of clinicians and public health practitioners have of each other's work by presenting both sides of the same case. Each chapter addresses both areas: a clinician examines a patient and determines a diagnosis and treatment; and a public health officer responds to the notification of the infection.
Botulism/ Clostridium botulinum.ppt prepared by Dr PRINCE C P.DR.PRINCE C P
Botulism has been used as a weapon of terror in the past. During World War II, the infamous Unit 731, the Japanese biological warfare group, fed cultures of Clostridium botulinum to prisoners during the Japanese occupation of Manchuria, killing them.
It was suspected that Germany had weaponized botulism as well, and several other countries were suspected to have done research into the use of botulism as a weapon.
More recently, between 1990 and 1995, aerosols were dispersed on at least three occasions by the Japanese cult Aum Shinrikyo, who would later go on to release sarin gas in the Tokyo subway, to disastrous effect. These releases of botulism failed for various reasons, but the ease with which Aum Shinrikyo was able to culture Clostridium botulinum from the soil is one reason that this toxin would make an excellent bioweapon.
Food borne diseases is any diseases resulting from the consumption of contaminated food, pathogenic bacteria viruses or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.
Comparative analysis on food infections and food intoxicationsProximaDhiman
comparing food intoxication and infection, microbiologically oriented information about various foo-borne diseases,
types of food-borne diseases and their comparison.
types of food infection
bacterial food borne infection
viral food borne infection
parasitic food borne infection
types of food intoxication-
1.chemical intoxication and their further divisions,
2.plant intoxication
3.animal intoxication
4.bacterial intoxication
5.fungal intoxication
Effective management of most communicable diseases involves not only a clinical response but also a public health response. This book seeks to increase the knowledge and training of clinicians and public health practitioners have of each other's work by presenting both sides of the same case. Each chapter addresses both areas: a clinician examines a patient and determines a diagnosis and treatment; and a public health officer responds to the notification of the infection.
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
MANAGEMENT OF ATRIOVENTRICULAR CONDUCTION BLOCK.pdfJim Jacob Roy
Cardiac conduction defects can occur due to various causes.
Atrioventricular conduction blocks ( AV blocks ) are classified into 3 types.
This document describes the acute management of AV block.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
3. Bacterial Toxins
WHAT ARE TOXINS?
TYPES OF TOXINS
Clostridium botulinum
Botulinum toxin
Botulinum toxin types
Foodborne botulism
Wound botulism
Infant botulism
Beneficial effects of botulinum toxin
Staphylococcus aureus
4. Bacterial toxins are harmful substances produced by certain types of
bacteria. They can cause a range of effects on the body, from mild
irritation to severe illness.
Bacterial toxins damage the host at the site of bacterial infection or distant
from the site. Bacterial toxins can be single proteins or oligomeric protein
complexes.
5. A toxin is a naturally occurring organic poison produced by metabolic
activities of living cells or organisms. They occur especially as proteins,
often conjugated. The term was first used by organic chemist Ludwig
Brieger (1849–1919).
Examples of toxins are benzene, lead, arsenic, mercury etc.
Cadmium, a metal that can cause kidney and bone problems, found in
batteries, plastics, and insecticides
6. Toxins can be divided into two main categories:
Endotoxins
Exotoxins
Endotoxins:
Endotoxins are part of the bacterial cell wall and are released when
the bacteria die.
Exotoxins:
Exotoxins are secreted by bacteria into their surroundings. They can
affect various systems in the body, such as the nervous, digestive,
and immune systems, leading to symptoms like fever, diarrhea,
paralysis, and even death in extreme cases.
7. It is a Gram-positive, rod-shaped. It is an obligate anaerobe, meaning
that oxygen is poisonous to the cells. However, C. botulinum tolerates
traces of oxygen due to the enzyme superoxide dismutase, which is an
important antioxidant defense in nearly all cells exposed to oxygen. C.
botulinum is only able to produce the neurotoxin during sporulation,
which can only happen in an anaerobic environment, spore-forming,
motile bacterium with the ability to produce the neurotoxin botulinum.
The botulinum toxin can cause a severe flaccid paralytic disease in
humans and other animals. And is the most potent toxin known to
humankind, natural or synthetic, with a lethal dose of 1.3–2.1 mg/kg in
humans.
8. Neurotoxin production is the unifying feature of the species. Seven types
of toxins have been identified that are allocated a letter (A-G). All toxins
are rapidly destroyed at 100 °C, but they are resistant to degradation by
enzymes found in the gastrointestinal tract. This allows for ingested toxin
to be absorbed from the intestines into the bloodstream.
Most strains produce one type of neurotoxin, but strains producing
multiple toxins have been described. C. botulinum producing B and F
toxin types have been isolated from human botulism cases in New
Mexico and California.
9. Only botulinum toxin types A, B, E, and F cause disease in humans. Types
A, B, and E are associated with foodborne illness, with type E specifically
associated with fish products. Type C produces limber neck in birds and
type D causes botulism in other mammals. No disease is associated with
type G.
10. "Signs and symptoms of foodborne botulism typically begin between 18 and 36 hours after the
toxin gets into your body, but can range from a few hours to several days, depending on the
amount of toxin ingested.
Double vision
Blurred vision
Drooping eyelid
Nausea, vomiting, and abdominal cramps
Slurred speech
Trouble breathing
Difficulty in swallowing
Dry mouth
Muscle weakness
Constipation
Reduced or absent deep tendon reactions, such as in the knee.
11. Most people who develop wound botulism inject drugs several times a
day, so it's difficult to determine how long it takes for signs and symptoms
to develop after the toxin enters the body. Most common in people who
inject black tar heroin, wound botulism signs and symptoms include.
Difficulty swallowing or speaking
Facial weakness on both sides of the face
Blurred or double vision
Drooping eyelids
Trouble breathing
Paralysis
12. Infant botulism is related to food, such as honey, problems generally begin
within 18 to 36 hours after the toxin enters the baby's body. Signs and
symptoms include:
Constipation (often the first sign)
Floppy movements due to muscle weakness and trouble controlling the head
Weak cry
Irritability
Drooping eyelids
Tiredness
Difficulty sucking or feeding
Paralysis
13. Purified botulinum toxin is diluted by a physician for treatment:
Spasmodic dysphasia (the inability of the muscles of the larynx
Strabismus (crossed eyes)
Paralysis of the facial muscles
Failure of the cervix
Blinking frequently
Vaccine:
There is a vaccines but its usefulness is unclear as it is associated with
significant adverse effect. From 2013 there are efforts ongoing to develop
a better vaccine.
14. Botulism is generally treated with botulism antitoxin and supportive care.
Supportive care for botulism includes monitoring of respiratory function.
Respiratory failure due to paralysis may require mechanical ventilation for
2 to 8 weeks, plus intensive medical and nursing care. After this time,
paralysis generally improves as new neuromuscular connections are
formed.
In some cases, physicians may try to remove contaminated food still in the
digestive tract by inducing vomiting and/or using enemas. Wounds should
be treated, usually surgically, to remove the source of the toxin-producing
bacteria.
15. S. aureus is a spherical bacterium (coccus) which on microscopic
examination appears in pairs, short chains, or bunched, grape-like clusters.
These organisms are Gram-positive. Some strains are capable of producing
a highly heat-stable protein toxin that causes illness in humans.
Toxins:
Depending on the strain, S. aureus is capable of secreting
several exotoxins. Many of these toxins are associated with specific
diseases. Staphylococcal toxins that act on cell membranes include alpha toxin, beta
toxin, delta toxin and several bio component toxins.
16. In the diagnosis of staphylococcal foodborne illness, proper interviews
with the victims and gathering and analyzing epidemiologic data are
essential. Incriminated foods should be collected and examined for
staphylococci. The presence of relatively large numbers of
enterotoxigenic staphylococci is good circumstantial evidence that the
food contains toxin. In cases where the food may have been treated to kill
the staphylococci, as in pasteurization or heating, direct microscopic
observation of the food may be an aid in the diagnosis. A number of
serological methods for determining the enterotoxigenicity of S.
aureus isolated from foods as well as methods for the separation and
detection of toxins in foods have been developed and used successfully
to aid in the diagnosis of the illness.
17. In the event of dehydration, vigorous administration of intravenous fluids
is indicated.
For patients exposed via inhalation, supportive treatment with humidified
oxygen may be all that is necessary, assisted ventilation with high oxygen
concentrations. For most patients, staphylococcal food poisoning will
cause a brief illness. The best treatments for these patients are rest, plenty
of fluids, and medicines to calm their stomachs. Highly susceptible
patients, such as the young and the elderly, are more likely to have severe
illness requiring intravenous therapy and care in a hospital. Antibiotics are
not useful in treating this illness. The toxin is not affected by antibiotics.