Diseases Caused by Microorganisms- Botulism
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Botulism is caused by the bacteria Clostridium botulinum and can enter the body through wounds, contaminated food, or inhalation. It causes paralysis by blocking nerve impulses and its signs include drooping eyelids, blurred vision, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The incubation period ranges from 12-72 hours in adults but can be longer in infants from 3-30 days. Treatment requires antitoxin administration and supportive care like mechanical ventilation, while prevention focuses on proper food handling and storage to avoid bacterial growth.
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Clostridium botulinum
This document discusses Clostridium botulinum and botulism. It covers the classification, morphology, toxins produced, epidemiology, pathogenesis, clinical signs, diagnosis and prevention of botulism in humans and animals. Botulism is caused by a potent toxin produced by C. botulinum which prevents the release of acetylcholine at neuromuscular junctions. There are three main forms - foodborne, infant, and wound botulism. The toxin is extremely lethal and botulinum toxin has been developed as a biological weapon due to its high toxicity.
Botulism2
This document discusses botulism, a rare but potentially life-threatening illness caused by a toxin produced by the bacterium Clostridium botulinum. It enters the body through foodborne, wound, or infant exposure and causes descending muscle weakness. Symptoms include blurred vision, drooping eyelids, slurred speech, and paralysis. Proper diagnosis requires detecting the toxin in blood or stool samples. Treatment involves antitoxin administration and supportive care such as ventilation. With prompt treatment, mortality rates are low at 5-8%; respiratory failure is the main cause of death.
Botulism
Botulism is caused by a potent neurotoxin produced by Clostridium botulinum bacteria. It causes descending flaccid paralysis beginning with cranial nerves. There are several forms of transmission including foodborne (from contaminated foods), wound, and intestinal (from spore ingestion). Clinical manifestations include nausea, blurred vision, weakness, and respiratory failure. Diagnosis involves detecting toxin in samples or through electromyography. Treatment requires intensive care including ventilator support and administration of botulism antitoxin to prevent progression of paralysis.
Botulism, Food Poisoning
Clostridium Botulinum, MORPHOLOGY, CULTURE, CLASSIFICATION, TOXIN, Mechanism of action, CLINICAL MANIFESTATIONS: Foodborne Botulism, Infant Botulism, Wound Botulism, LABORATORY DIAGNOSIS
Clostridium botulinum
- Clostridium botulinum is a gram-positive, spore-forming bacterium that produces botulinum toxin, which causes the flaccid paralysis seen in botulism.
- It exists as rod-shaped bacteria 0.5-2.0 micrometers wide and 1.6-22.0 micrometers long that form oval, subterminal endospores.
- The bacterium produces seven types of potent neurotoxins (A-G) that inhibit the release of acetylcholine at motor neuron synapses, preventing muscle contraction and causing paralysis.
Botulism
This document discusses botulism, a neurologic disorder caused by a toxin produced by Clostridium botulinum bacteria. There are three main types - infant, foodborne, and wound botulism. Foodborne botulism results from ingesting preformed toxin in contaminated food. Wound botulism occurs when wounds are contaminated with C. botulinum spores. Symptoms include cranial nerve paralysis, descending muscle weakness, and respiratory failure. Treatment focuses on respiratory support, wound debridement for wound botulism, antibiotics to treat C. botulinum infection, and antitoxin administration.
Botulism
Botulism is a rare but serious paralytic illness caused by a toxin produced by the bacterium Clostridium botulinum under anaerobic conditions. There are three main types - food-borne from contaminated food, wound from infected wounds, and infant which occurs when a baby consumes botulinum spores. The toxin causes paralysis beginning with facial muscles and spreading to limbs and breathing muscles. Treatment focuses on supportive care and antitoxins to prevent further damage from the toxin. Prevention strategies target food preparation practices and proper wound care.
Botulism
Botulism is a paralytic disease caused by potent protein neurotoxins elaborated by clostridium botulinum.
Botulism is characterized by symmetrical, descending, flaccid paralysis of motor and autonomic nerves usually beginning with cranial nerves
Recommended
Clostridium botulinum
This document discusses Clostridium botulinum and botulism. It covers the classification, morphology, toxins produced, epidemiology, pathogenesis, clinical signs, diagnosis and prevention of botulism in humans and animals. Botulism is caused by a potent toxin produced by C. botulinum which prevents the release of acetylcholine at neuromuscular junctions. There are three main forms - foodborne, infant, and wound botulism. The toxin is extremely lethal and botulinum toxin has been developed as a biological weapon due to its high toxicity.
Botulism2
This document discusses botulism, a rare but potentially life-threatening illness caused by a toxin produced by the bacterium Clostridium botulinum. It enters the body through foodborne, wound, or infant exposure and causes descending muscle weakness. Symptoms include blurred vision, drooping eyelids, slurred speech, and paralysis. Proper diagnosis requires detecting the toxin in blood or stool samples. Treatment involves antitoxin administration and supportive care such as ventilation. With prompt treatment, mortality rates are low at 5-8%; respiratory failure is the main cause of death.
Botulism
Botulism is caused by a potent neurotoxin produced by Clostridium botulinum bacteria. It causes descending flaccid paralysis beginning with cranial nerves. There are several forms of transmission including foodborne (from contaminated foods), wound, and intestinal (from spore ingestion). Clinical manifestations include nausea, blurred vision, weakness, and respiratory failure. Diagnosis involves detecting toxin in samples or through electromyography. Treatment requires intensive care including ventilator support and administration of botulism antitoxin to prevent progression of paralysis.
Botulism, Food Poisoning
Clostridium Botulinum, MORPHOLOGY, CULTURE, CLASSIFICATION, TOXIN, Mechanism of action, CLINICAL MANIFESTATIONS: Foodborne Botulism, Infant Botulism, Wound Botulism, LABORATORY DIAGNOSIS
Clostridium botulinum
- Clostridium botulinum is a gram-positive, spore-forming bacterium that produces botulinum toxin, which causes the flaccid paralysis seen in botulism.
- It exists as rod-shaped bacteria 0.5-2.0 micrometers wide and 1.6-22.0 micrometers long that form oval, subterminal endospores.
- The bacterium produces seven types of potent neurotoxins (A-G) that inhibit the release of acetylcholine at motor neuron synapses, preventing muscle contraction and causing paralysis.
Botulism
This document discusses botulism, a neurologic disorder caused by a toxin produced by Clostridium botulinum bacteria. There are three main types - infant, foodborne, and wound botulism. Foodborne botulism results from ingesting preformed toxin in contaminated food. Wound botulism occurs when wounds are contaminated with C. botulinum spores. Symptoms include cranial nerve paralysis, descending muscle weakness, and respiratory failure. Treatment focuses on respiratory support, wound debridement for wound botulism, antibiotics to treat C. botulinum infection, and antitoxin administration.
Botulism
Botulism is a rare but serious paralytic illness caused by a toxin produced by the bacterium Clostridium botulinum under anaerobic conditions. There are three main types - food-borne from contaminated food, wound from infected wounds, and infant which occurs when a baby consumes botulinum spores. The toxin causes paralysis beginning with facial muscles and spreading to limbs and breathing muscles. Treatment focuses on supportive care and antitoxins to prevent further damage from the toxin. Prevention strategies target food preparation practices and proper wound care.
Botulism
Botulism is a paralytic disease caused by potent protein neurotoxins elaborated by clostridium botulinum.
Botulism is characterized by symmetrical, descending, flaccid paralysis of motor and autonomic nerves usually beginning with cranial nerves
Probiotic presentation
Probiotics are live microorganisms that provide health benefits when consumed. Common probiotic bacteria include Lactobacillus, Bifidobacterium, Streptococcus, Enterococcus, and Saccharomyces. Probiotics can help treat and prevent diarrhea, irritable bowel syndrome, H. pylori infection, urogenital infections, and may reduce risk of colon cancer. They produce acids and enzymes that inhibit pathogens and support a healthy gut microbiome. Potential side effects are rare but may include infection risk for critically ill individuals. Probiotics are available in foods like yogurt and supplements manufactured by companies worldwide.
10. clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped bacterium that produces botulinum toxin. It is an anaerobic spore-former commonly found in soil. It causes botulism poisoning upon ingestion of its toxin, which can occur through three main types: foodborne, infant, and wound botulism. Foodborne botulism results from eating improperly canned or preserved foods containing the toxin. Infant botulism typically affects babies under 6 months from ingesting spores. Wound botulism enters through a wound. Symptoms include blurred/double vision, weakness, and trouble swallowing. Treatment involves antitoxin administration and prevention focuses on food safety practices and wound
Botulism
Botulism is caused by toxins produced by the bacterium Clostridium botulinum. It causes paralysis by blocking the release of acetylcholine at nerve endings. There are three main types: foodborne, wound, and infant botulism. Foodborne botulism results from ingesting preformed toxins in improperly canned or cooked foods. Wound botulism occurs when wounds are infected. Infant botulism usually affects children under 1 from ingesting spores. Symptoms include nausea, vomiting, paralysis starting with eyes and face. Treatment focuses on supportive care, antitoxin, and preventing further paralysis. Proper food preservation and handling can prevent botulism.
Probiotics and Prebiotics
Probiotics are live microorganisms that, when consumed in adequate amounts, confer health benefits. The document defines probiotics according to the FAO and WHO as live microorganisms that benefit the host. Common probiotic bacteria include Lactobacilli and Bifidobacteria, which are found naturally in the gut microbiota. Potential health benefits of probiotics may depend on the specific strains consumed.
Clostridium botulinium(Microbiology)
This document summarizes Clostridium botulinum, which is an anaerobic, spore-forming bacterium that produces the potent neurotoxin botulinum toxin. It causes the illness botulism in humans through foodborne transmission or wound infection. The botulinum toxin works by blocking the release of acetylcholine at neuromuscular junctions, causing flaccid paralysis. Symptoms vary depending on exposure but include double vision, difficulty swallowing and breathing. Diagnosis involves testing for the toxin in samples. Treatment utilizes an antitoxin to neutralize the circulating toxin.
Bacillus
This document provides information on the bacteria Bacillus. It discusses two main types of Bacillus - B. anthracis, which causes anthrax, and B. cereus, which can cause two types of food poisoning. For B. anthracis, it describes its morphology, culture characteristics, virulence factors including toxins, clinical manifestations of anthrax in humans and animals, and methods for laboratory diagnosis and treatment. It also provides historical context on the importance of B. anthracis. For B. cereus, it summarizes the two types of food poisoning it can cause and how they differ clinically.
Food poisoning
Food poisoning is caused by consuming contaminated food or water and results in nausea, vomiting, and diarrhea. It is estimated that in the United States alone, approximately 48 million cases occur annually resulting in around 3,000 deaths. Food poisoning is commonly caused by bacteria like Salmonella, Clostridium, Staphylococcus, Bacillus, and Vibrio which can contaminate food during any stage of production or preparation. Prevention efforts focus on proper hygiene, cooking, storage, and government regulation of food handling through inspections and monitoring programs.
Bacillary dysentery (shigellosis
Acute infectious disease of intestine caused by dysentery bacilli(genus shigella)
Place of lesion: sigmoid & rectum
Pathological feature:
diffuse fibrious exudative
inflammation
Probiotics and health benefits
Beneficial Effects of Probiotics
Introduction: PROBIOTICS are living microorganisms, when taken by mouth, benefit your health by improving the balance of bacteria in the intestines.
Often bacteria, but also include some kinds of yeast.
PROBIOTICS are “good” bacteria or non-pathogenic in healthy people.
Gut contains over 500 different types of beneficial bacteria.
Beneficial functions such as inhibiting the growth of pathogenic bacteria, aiding in digestion, and vitamin-B synthesis.
To consider Bacterium as Probiotics, must meet the following criteria:
It is a microbial organism which is not harmful
It remains alive during processing and the shelf life of the food
It must survive digestion and remain alive in the gut
It is able to bring about a response in the gut
It is associated with health benefits
Common Probiotic Bacteria
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus rhamnosus
Bifidobacterium animalis
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
Beneficial Effects of Probiotics
Absorbing and/or destroying toxins released by certain “bad” bacteria that can make you sick.
Producing substances that prevent infection.
Preventing harmful bacteria from attaching to the gut wall and growing there.
Boosting your immune system
Sending signals to your cells to strengthen the mucus in your intestine, which helps it act as a barrier against infection.
Production of B vitamins. Vitamin B is important in maintaining healthy skin, a healthy nervous system and preventing anemia
Decrease gas production and bloating
Shigelosis
Shigellosis = inflammation of intestines (especially the colon) with accompanying severe abdominal cramps, tenesmus and frequent, low-volume stools containing blood, mucus and fecal leukocytes.
Probiotics
1) The document discusses the history and characteristics of probiotics, with a focus on their health benefits. Probiotics were first conceptualized in 1907 by Elie Metchnikoff, who proposed that certain bacteria could lead to a longer, healthier life.
2) Probiotics are defined as live microorganisms that confer health benefits when consumed in adequate amounts. Effective probiotic strains must survive the digestive system and establish residence in the intestines.
3) The document outlines several health benefits of probiotics, including reducing risks of colon cancer, lowering cholesterol, preventing antibiotic-associated diarrhea, treating allergies, and aiding weight management and bone health. Food sources of probiotics discussed include yogurt
Clostridium
Clostridium perfringens is a gram-positive, anaerobic bacterium that can cause gas gangrene. It forms spores that allow it to survive in soil and intestines. C. perfringens produces several toxins that damage tissues and cause diseases like gas gangrene. The bacterium thrives under low-oxygen conditions in dead or damaged tissue where it releases toxins and enzymes that destroy muscle and skin. Its toxins and enzymes damage cells and spread the infection, resulting in tissue necrosis if not treated with antibiotics.
Food – poisoning
This document discusses various types of food poisoning including bacterial and non-bacterial causes. It focuses on common bacterial causes such as salmonella, staphylococcus, botulism, clostridium perfringens, and bacillus cereus. Salmonella food poisoning results from eating contaminated foods of animal origin and has a 12-24 hour incubation period. Staphylococcal food poisoning is caused by ingesting pre-formed toxins and has a short 1-6 hour incubation period. Botulism is the most severe type and is caused by toxins produced by clostridium botulinum, with symptoms occurring 12-36 hours later.
Shigella
Shigella are gram-negative, facultative anaerobic bacteria that are a major cause of bacillary dysentery. There are four species - S. sonnei, S. flexneri, S. boydii, and S. dysenteriae. Shigella invade the colonic epithelium and multiply intracellularly, evading antibody-mediated immunity. They produce Shiga toxin which is enterotoxic, neurotoxic, and cytotoxic, causing the symptoms seen in shigellosis like diarrhea, fever, and bloody dysentery. Person-to-person fecal-oral transmission is common, often in settings like daycare centers and developing countries. Treatment involves rehydration, antibiotics
Probiotic and Prebiotic
The document provides an overview of probiotics, prebiotics, and synbiotics. It discusses the history of probiotics beginning with Metchnikoff's proposal of therapeutic use of lactic acid bacteria. Common probiotic genera include Lactobacillus and Bifidobacterium. Probiotics are proposed to confer health benefits through various mechanisms of action in the gut. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. The combination of probiotics and prebiotics in a product is called a synbiotic and may provide synergistic benefits. Clinical applications of probiotics include treatment of diarrhea, IBS, and inflammatory bowel diseases.
Food borne diseases
This document discusses food borne diseases, their causes, and prevention methods. It covers several types of food borne illnesses including intoxication caused by preformed toxins, infection from consuming contaminated food/water, and toxicoinfection from ingesting pathogenic bacteria. Specific diseases mentioned include staphylococcal intoxication, botulism, salmonellosis, listeriosis, E. coli, shigellosis, vibrio parahemolyticus gastroenteritis, Clostridium perfringens gastroenteritis, Bacillus cereus gastroenteritis, cholera, and platyhelminths. Prevention focuses on proper food handling practices like aseptic conditions, suitable preservation, avoiding temperature abuse, approved heat processes,
Clostridium species
Clostridium are anerobic gram positive rod shaped spore forming organisms responsible to cause various life threatening diseases in humans like Gas gangrene, Tetanus, Botulism, etc
Probiotics
Probiotics are live microorganisms that provide health benefits when consumed. The document defines probiotics and discusses their mechanisms of action, health benefits, common types found in foods, and uses in treating various conditions like diarrhea, IBS, and H. pylori infections. Key points are that probiotics can help restore gut balance, produce antibacterial substances, and improve immune function. Common probiotic bacteria are lactobacilli and bifidobacteria.
Food borne diseases 1msc
The document discusses four types of foodborne illnesses: Salmonellosis, Botulism, Shigellosis. Salmonellosis is caused by Salmonella bacteria found in raw poultry and eggs. It causes diarrhea, fever, and abdominal cramps. Botulism is caused by Clostridium botulinum toxin and can be fatal if not treated. It causes paralysis and respiratory failure. Shigellosis is caused by Shigella bacteria and results in bloody diarrhea, fever, and stomach cramps. Proper food handling and cooking can help prevent these illnesses.
Lactobacillus
Lactobacillus is a genus of bacteria that is a major part of the lactic acid bacteria group. They convert sugars into lactic acid. Lactobacillus inhabit mammalian mucosa and areas with rich carbohydrates. They are used as starter cultures in food production due to their ability to suppress pathogens. Lactobacillus have various applications in the pharmaceutical, food, and dairy industries including production of bacteriocins, lactic acid, and providing beneficial effects to the human microbiome and immunity.
Botulism
Botulism is a rare but serious paralytic illness caused by a toxin produced by Clostridium botulinum bacteria. There are three main forms - foodborne, occurring when toxin-containing food is eaten; infant, the most common in Western countries affecting small children; and wound, found in those injecting street drugs where spores enter wounds. Symptoms begin with cranial nerve involvement causing double vision and drooping eyelids before descending paralysis of arms and legs. Advanced cases can lead to respiratory failure and death if untreated.
Botulism
Farah, a medical student, experienced vision problems, difficulty swallowing and speaking while riding her scooter after eating at a beach restaurant. She was brought to the emergency room where her breathing was becoming labored. The physician suspected botulism from canned vegetables used at the restaurant. Tests of Farah's blood and food samples were ordered. Botulism toxin produced by Clostridium botulinum causes descending paralysis by blocking acetylcholine release at neuromuscular junctions. Treatment includes respiratory support, antitoxin antibodies and monitoring for complications. Most patients recover fully within months with supportive care and antitoxin.
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Probiotic presentation
Probiotics are live microorganisms that provide health benefits when consumed. Common probiotic bacteria include Lactobacillus, Bifidobacterium, Streptococcus, Enterococcus, and Saccharomyces. Probiotics can help treat and prevent diarrhea, irritable bowel syndrome, H. pylori infection, urogenital infections, and may reduce risk of colon cancer. They produce acids and enzymes that inhibit pathogens and support a healthy gut microbiome. Potential side effects are rare but may include infection risk for critically ill individuals. Probiotics are available in foods like yogurt and supplements manufactured by companies worldwide.
10. clostridium botulinum
Clostridium botulinum is a Gram-positive, rod-shaped bacterium that produces botulinum toxin. It is an anaerobic spore-former commonly found in soil. It causes botulism poisoning upon ingestion of its toxin, which can occur through three main types: foodborne, infant, and wound botulism. Foodborne botulism results from eating improperly canned or preserved foods containing the toxin. Infant botulism typically affects babies under 6 months from ingesting spores. Wound botulism enters through a wound. Symptoms include blurred/double vision, weakness, and trouble swallowing. Treatment involves antitoxin administration and prevention focuses on food safety practices and wound
Botulism
Botulism is caused by toxins produced by the bacterium Clostridium botulinum. It causes paralysis by blocking the release of acetylcholine at nerve endings. There are three main types: foodborne, wound, and infant botulism. Foodborne botulism results from ingesting preformed toxins in improperly canned or cooked foods. Wound botulism occurs when wounds are infected. Infant botulism usually affects children under 1 from ingesting spores. Symptoms include nausea, vomiting, paralysis starting with eyes and face. Treatment focuses on supportive care, antitoxin, and preventing further paralysis. Proper food preservation and handling can prevent botulism.
Probiotics and Prebiotics
Probiotics are live microorganisms that, when consumed in adequate amounts, confer health benefits. The document defines probiotics according to the FAO and WHO as live microorganisms that benefit the host. Common probiotic bacteria include Lactobacilli and Bifidobacteria, which are found naturally in the gut microbiota. Potential health benefits of probiotics may depend on the specific strains consumed.
Clostridium botulinium(Microbiology)
This document summarizes Clostridium botulinum, which is an anaerobic, spore-forming bacterium that produces the potent neurotoxin botulinum toxin. It causes the illness botulism in humans through foodborne transmission or wound infection. The botulinum toxin works by blocking the release of acetylcholine at neuromuscular junctions, causing flaccid paralysis. Symptoms vary depending on exposure but include double vision, difficulty swallowing and breathing. Diagnosis involves testing for the toxin in samples. Treatment utilizes an antitoxin to neutralize the circulating toxin.
Bacillus
This document provides information on the bacteria Bacillus. It discusses two main types of Bacillus - B. anthracis, which causes anthrax, and B. cereus, which can cause two types of food poisoning. For B. anthracis, it describes its morphology, culture characteristics, virulence factors including toxins, clinical manifestations of anthrax in humans and animals, and methods for laboratory diagnosis and treatment. It also provides historical context on the importance of B. anthracis. For B. cereus, it summarizes the two types of food poisoning it can cause and how they differ clinically.
Food poisoning
Food poisoning is caused by consuming contaminated food or water and results in nausea, vomiting, and diarrhea. It is estimated that in the United States alone, approximately 48 million cases occur annually resulting in around 3,000 deaths. Food poisoning is commonly caused by bacteria like Salmonella, Clostridium, Staphylococcus, Bacillus, and Vibrio which can contaminate food during any stage of production or preparation. Prevention efforts focus on proper hygiene, cooking, storage, and government regulation of food handling through inspections and monitoring programs.
Bacillary dysentery (shigellosis
Acute infectious disease of intestine caused by dysentery bacilli(genus shigella)
Place of lesion: sigmoid & rectum
Pathological feature:
diffuse fibrious exudative
inflammation
Probiotics and health benefits
Beneficial Effects of Probiotics
Introduction: PROBIOTICS are living microorganisms, when taken by mouth, benefit your health by improving the balance of bacteria in the intestines.
Often bacteria, but also include some kinds of yeast.
PROBIOTICS are “good” bacteria or non-pathogenic in healthy people.
Gut contains over 500 different types of beneficial bacteria.
Beneficial functions such as inhibiting the growth of pathogenic bacteria, aiding in digestion, and vitamin-B synthesis.
To consider Bacterium as Probiotics, must meet the following criteria:
It is a microbial organism which is not harmful
It remains alive during processing and the shelf life of the food
It must survive digestion and remain alive in the gut
It is able to bring about a response in the gut
It is associated with health benefits
Common Probiotic Bacteria
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus rhamnosus
Bifidobacterium animalis
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
Beneficial Effects of Probiotics
Absorbing and/or destroying toxins released by certain “bad” bacteria that can make you sick.
Producing substances that prevent infection.
Preventing harmful bacteria from attaching to the gut wall and growing there.
Boosting your immune system
Sending signals to your cells to strengthen the mucus in your intestine, which helps it act as a barrier against infection.
Production of B vitamins. Vitamin B is important in maintaining healthy skin, a healthy nervous system and preventing anemia
Decrease gas production and bloating
Shigelosis
Shigellosis = inflammation of intestines (especially the colon) with accompanying severe abdominal cramps, tenesmus and frequent, low-volume stools containing blood, mucus and fecal leukocytes.
Probiotics
1) The document discusses the history and characteristics of probiotics, with a focus on their health benefits. Probiotics were first conceptualized in 1907 by Elie Metchnikoff, who proposed that certain bacteria could lead to a longer, healthier life.
2) Probiotics are defined as live microorganisms that confer health benefits when consumed in adequate amounts. Effective probiotic strains must survive the digestive system and establish residence in the intestines.
3) The document outlines several health benefits of probiotics, including reducing risks of colon cancer, lowering cholesterol, preventing antibiotic-associated diarrhea, treating allergies, and aiding weight management and bone health. Food sources of probiotics discussed include yogurt
Clostridium
Clostridium perfringens is a gram-positive, anaerobic bacterium that can cause gas gangrene. It forms spores that allow it to survive in soil and intestines. C. perfringens produces several toxins that damage tissues and cause diseases like gas gangrene. The bacterium thrives under low-oxygen conditions in dead or damaged tissue where it releases toxins and enzymes that destroy muscle and skin. Its toxins and enzymes damage cells and spread the infection, resulting in tissue necrosis if not treated with antibiotics.
Food – poisoning
This document discusses various types of food poisoning including bacterial and non-bacterial causes. It focuses on common bacterial causes such as salmonella, staphylococcus, botulism, clostridium perfringens, and bacillus cereus. Salmonella food poisoning results from eating contaminated foods of animal origin and has a 12-24 hour incubation period. Staphylococcal food poisoning is caused by ingesting pre-formed toxins and has a short 1-6 hour incubation period. Botulism is the most severe type and is caused by toxins produced by clostridium botulinum, with symptoms occurring 12-36 hours later.
Shigella
Shigella are gram-negative, facultative anaerobic bacteria that are a major cause of bacillary dysentery. There are four species - S. sonnei, S. flexneri, S. boydii, and S. dysenteriae. Shigella invade the colonic epithelium and multiply intracellularly, evading antibody-mediated immunity. They produce Shiga toxin which is enterotoxic, neurotoxic, and cytotoxic, causing the symptoms seen in shigellosis like diarrhea, fever, and bloody dysentery. Person-to-person fecal-oral transmission is common, often in settings like daycare centers and developing countries. Treatment involves rehydration, antibiotics
Probiotic and Prebiotic
The document provides an overview of probiotics, prebiotics, and synbiotics. It discusses the history of probiotics beginning with Metchnikoff's proposal of therapeutic use of lactic acid bacteria. Common probiotic genera include Lactobacillus and Bifidobacterium. Probiotics are proposed to confer health benefits through various mechanisms of action in the gut. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. The combination of probiotics and prebiotics in a product is called a synbiotic and may provide synergistic benefits. Clinical applications of probiotics include treatment of diarrhea, IBS, and inflammatory bowel diseases.
Food borne diseases
This document discusses food borne diseases, their causes, and prevention methods. It covers several types of food borne illnesses including intoxication caused by preformed toxins, infection from consuming contaminated food/water, and toxicoinfection from ingesting pathogenic bacteria. Specific diseases mentioned include staphylococcal intoxication, botulism, salmonellosis, listeriosis, E. coli, shigellosis, vibrio parahemolyticus gastroenteritis, Clostridium perfringens gastroenteritis, Bacillus cereus gastroenteritis, cholera, and platyhelminths. Prevention focuses on proper food handling practices like aseptic conditions, suitable preservation, avoiding temperature abuse, approved heat processes,
Clostridium species
Clostridium are anerobic gram positive rod shaped spore forming organisms responsible to cause various life threatening diseases in humans like Gas gangrene, Tetanus, Botulism, etc
Probiotics
Probiotics are live microorganisms that provide health benefits when consumed. The document defines probiotics and discusses their mechanisms of action, health benefits, common types found in foods, and uses in treating various conditions like diarrhea, IBS, and H. pylori infections. Key points are that probiotics can help restore gut balance, produce antibacterial substances, and improve immune function. Common probiotic bacteria are lactobacilli and bifidobacteria.
Food borne diseases 1msc
The document discusses four types of foodborne illnesses: Salmonellosis, Botulism, Shigellosis. Salmonellosis is caused by Salmonella bacteria found in raw poultry and eggs. It causes diarrhea, fever, and abdominal cramps. Botulism is caused by Clostridium botulinum toxin and can be fatal if not treated. It causes paralysis and respiratory failure. Shigellosis is caused by Shigella bacteria and results in bloody diarrhea, fever, and stomach cramps. Proper food handling and cooking can help prevent these illnesses.
Lactobacillus
Lactobacillus is a genus of bacteria that is a major part of the lactic acid bacteria group. They convert sugars into lactic acid. Lactobacillus inhabit mammalian mucosa and areas with rich carbohydrates. They are used as starter cultures in food production due to their ability to suppress pathogens. Lactobacillus have various applications in the pharmaceutical, food, and dairy industries including production of bacteriocins, lactic acid, and providing beneficial effects to the human microbiome and immunity.
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Botulism
Botulism is a rare but serious paralytic illness caused by a toxin produced by Clostridium botulinum bacteria. There are three main forms - foodborne, occurring when toxin-containing food is eaten; infant, the most common in Western countries affecting small children; and wound, found in those injecting street drugs where spores enter wounds. Symptoms begin with cranial nerve involvement causing double vision and drooping eyelids before descending paralysis of arms and legs. Advanced cases can lead to respiratory failure and death if untreated.
Botulism
Farah, a medical student, experienced vision problems, difficulty swallowing and speaking while riding her scooter after eating at a beach restaurant. She was brought to the emergency room where her breathing was becoming labored. The physician suspected botulism from canned vegetables used at the restaurant. Tests of Farah's blood and food samples were ordered. Botulism toxin produced by Clostridium botulinum causes descending paralysis by blocking acetylcholine release at neuromuscular junctions. Treatment includes respiratory support, antitoxin antibodies and monitoring for complications. Most patients recover fully within months with supportive care and antitoxin.
Botulism
An introduction about Botulism toxicity along with signs & symptoms, prevention, diagnosis, treatment, a case and references.
ოზონატორი (ეს უნდა იყოს ყველა ოჯახში).
გამოყენების სფერო:
წყალში არსებული ,,თხევადი” ჟანგბადის გამოყენება: ხილის და ბოსტნეულის ტოქსინების ნეიტრალიზაცია, ხორცში არსებული ჰორმონების დაყოფა, შენახვის ვადის გახანგრძლივება; დანაჩანგლის, ჭურჭლის, პირსახოცებს, ტანსაცმლისა და სხვ. დეზიმფექცია;
აკვარიუმის სტერილიზაცია, ჟანგბადით გაჯერება, ბრძოლა ინფექციებთან;
ხელების დეზიმფექცია დაბანისას, ხელის დასაბანი წყლის დეზიმფექცია ცოცხალი ჟანგბადით – ეს არის სუფთა და უსაფრთხო.
2. ჰაერში არსებული ოზონის გამოყენება:
ჰაერის გაწმენდა ოფისებში, კონფერენც–დარბაზებში, სახლებში;
ჰაერის გაწმენდა რესტორნებში, კაფეებში, სალონებში, საავადმყოფოებში, ამბულატორიებში;
არასასიამოვნო სუნისაგან გაწმენდა ოთახების, მაცივრის და ა.შ.
გარანტია: ყოველდღიურად 8 საათით მოხმარების შემთხვევაში 15 წლის გარანტიით.
პროდუქტის 30 მარტამდე შეძენის შემთხვევაში მიიღებთ 15% ფასდაკლებას.
Typhoid neo
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Botulism is a rare but serious illness caused by a toxin produced by Clostridium botulinum bacteria. There are three main types: infant, foodborne, and wound botulism. Symptoms include paralysis, breathing difficulties, and death if not treated early. Infant botulism is most common and results from exposure to contaminated soil or foods like honey and corn syrup. Foodborne botulism comes from improperly home-canned or commercially canned foods. Wound botulism enters through an open wound. Diagnosis involves examining symptoms and testing for toxins in blood or stool samples. Treatment requires antitoxins and supportive care like ventilators, while prevention focuses on safe food preparation and storage practices
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Abdominal trauma in pediatrics refers to injuries or damage to the abdominal organs in children. It can occur due to various causes such as falls, motor vehicle accidents, sports-related injuries, and physical abuse. Children are more vulnerable to abdominal trauma due to their unique anatomical and physiological characteristics. Signs and symptoms include abdominal pain, tenderness, distension, vomiting, and signs of shock. Diagnosis involves physical examination, imaging studies, and laboratory tests. Management depends on the severity and may involve conservative treatment or surgical intervention. Prevention is crucial in reducing the incidence of abdominal trauma in children.
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Diseases Caused by Microorganisms- Botulism
- 1. Prepared by: Joevi Jhun A. Idul BSE- BioSci 3
- 2. Disease Cause Signs and Symptoms Incubation Period Treatment Prevention
- 3. Disease Botulism is a rare but serious illness caused by Clostridium botulinum bacteria. The bacteria may enter the body through wounds, or by eating them from improperly canned or preserved food. Foodborne botulism caused by eating foods that contain botulism toxin Intestinal botulism (infant and child/adult) caused by ingesting spores of the bacteria which germinate and produce toxin in the intestine Wound botulism C. botulinum spores germinate in the wound Inhalation botulism Aerosolized toxin is inhaled does not occur naturally and may be indicative of bioterrorism
- 4. Disease Cause Signs and Symptoms Incubation Period Treatment Prevention
- 5. Cause Clostridium botulinum is found in soil and untreated water throughout the world. Clostridium botulinum is a Gram-positive, rod- shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinium.
- 8. • COLONIZATION OF THE GUT The most common form in Western countries is infant botulism. This occurs in infants who are colonized with the bacterium in the small intestine during the early stages of their lives. The bacterium then produces the toxin, which is absorbed into the bloodstream. The consumption of honey during the first year of life has been identified as a risk factor for infant botulism. • FOOD Toxin that is produced by the bacterium within containers of food that have been improperly preserved is the most common cause of food-borne botulism.
- 9. • WOUND Wound botulism results from the contamination of a wound with the bacteria, which then secrete the toxin into the bloodstream. • INHALATION Isolated cases of botulism have been described after inhalation by laboratory workers. • INJECTION Botulism has occurred after cosmetic use of inappropriate strengths of Botox.
- 10. Disease Cause Signs and Symptoms Incubation Period Treatment Prevention
- 11. Signs and Symptoms In adults, symptoms may include: • Abdominal cramps • Breathing difficulty that may lead to respiratory failure • Difficulty swallowing and speaking • Double vision • Nausea • Vomiting • Weakness with paralysis (equal on both sides of the body)
- 12. Signs and Symptoms Symptoms in infants may include: • Constipation • Drooling • Poor feeding and weak sucking • Respiratory distress • Weak cry • Weakness, loss of muscle tone
- 13. Disease Cause Signs and Symptoms Incubation Period Treatment Prevention
- 14. Incubation Period Infants: 3-30 days Children and adults: 12-72 hours
- 15. Disease Cause Signs and Symptoms Incubation Period Treatment Prevention
- 16. Treatment You will need medicine to fight the toxin produced by the bacteria, called botulinus antitoxin. You will have to stay in the hospital if you have breathing trouble. A tube may be inserted through the nose or mouth into the windpipe to provide an airway for oxygen. You may need a breathing machine. Patients who have trouble swallowing may be given fluids through a vein (by IV). A feeding tube may be inserted. Health care providers must tell state health authorities or the U.S. Centers for Disease Control and Prevention about patients with botulism, so that the contaminated food can be removed from stores. Some people are given antibiotics, but they may not always help.
- 17. Disease Cause Signs and Symptoms Incubation Period Treatment Prevention
- 18. Prevention NEVER give honey or corn syrup to infants younger than 1 year old -- not even just a little taste on a pacifier. Prevent infant botulism by breastfeeding only, if possible. Always throw away bulging cans or foul-smelling preserved foods. Sterilizing home-canned foods by pressure cooking them at 250 degrees Fahrenheit for 30 minutes may reduce the risk for botulism. Keep foil-wrapped baked potatoes hot or in the refrigerator, not at room temperature.