Escherichia coli (E. coli) is a common bacterium that lives in the intestines of humans and animals. Certain strains of E. coli can cause illness. E. coli is characterized as a gram-negative, rod-shaped, facultative anaerobe that ferments glucose and lactose. Different pathogenic strains include enterotoxigenic E. coli (ETEC) which produces heat-labile and heat-stable enterotoxins causing travelers' diarrhea; enteroaggregative E. coli (EAEC) associated with acute and chronic diarrhea producing a heat-stable toxin; and enterohemorrhagic E. coli (EHEC) which causes bloody diarrhea and potentially hem
Basic discussion on Clinical and Microbiological Aspects of Food Poisoning caused by various bacteria, viruses, protozoa, and Fungi along with their clinical and laboratory diagnosis and basic management.
Basic discussion on Clinical and Microbiological Aspects of Food Poisoning caused by various bacteria, viruses, protozoa, and Fungi along with their clinical and laboratory diagnosis and basic management.
Staphylococcus aureus is a bacterium that causes staphylococcal food poisoning, a form of gastroenteritis with rapid onset of symptoms. S. aureus is commonly found in the environment (soil, water and air) and is also found in the nose and on the skin of humans.
Poxviruses are brick or oval-shaped viruses with large double-stranded DNA genomes. Poxviruses exist throughout the world and cause disease in humans and many other types of animals. Poxvirus infections typically result in the formation of lesions, skin nodules, or disseminated rash.
Clostridium is a genus of anaerobic, Gram-positive bacteria. Species of Clostridium inhabit soils and the intestinal tract of animals, including humans. This genus includes several significant human pathogens, including the causative agents of botulism and tetanus.
orthomyxovirus, any virus belonging to the family Orthomyxoviridae. Orthomyxoviruses have enveloped virions (virus particles) that measure between 80 and 120 nm (1 nm = 10−9 metre) in diameter. The nucleocapsid, which consists of a protein shell, or capsid, and contains the viral nucleic acids, has helical symmetry.
Microbiology of E coli giving basic of Escherichia coli, its morphology, cultural and biochemical characteristics, Antigenic character, pathogenesis, laboratory diagnosis, prevention and control
Staphylococcus aureus is a bacterium that causes staphylococcal food poisoning, a form of gastroenteritis with rapid onset of symptoms. S. aureus is commonly found in the environment (soil, water and air) and is also found in the nose and on the skin of humans.
Poxviruses are brick or oval-shaped viruses with large double-stranded DNA genomes. Poxviruses exist throughout the world and cause disease in humans and many other types of animals. Poxvirus infections typically result in the formation of lesions, skin nodules, or disseminated rash.
Clostridium is a genus of anaerobic, Gram-positive bacteria. Species of Clostridium inhabit soils and the intestinal tract of animals, including humans. This genus includes several significant human pathogens, including the causative agents of botulism and tetanus.
orthomyxovirus, any virus belonging to the family Orthomyxoviridae. Orthomyxoviruses have enveloped virions (virus particles) that measure between 80 and 120 nm (1 nm = 10−9 metre) in diameter. The nucleocapsid, which consists of a protein shell, or capsid, and contains the viral nucleic acids, has helical symmetry.
Microbiology of E coli giving basic of Escherichia coli, its morphology, cultural and biochemical characteristics, Antigenic character, pathogenesis, laboratory diagnosis, prevention and control
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
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
Title: Sense of Taste
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 structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
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.
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Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
1. Overview on Escherichia Coli
Prepared by
Ripu chandra das
Noakhali science & technology university.
2. Here we will discuss about
Escherichia coli and it’s….
1.Characteristics.
2.Toxin.
3.Virulence factor.
4.Mechanism.
5.Food intoxication.
6.Disease and Symptoms.
7.Prevention.
8.Treatment.
3. Characteristics of Escherichia coli.
Gram negative bacteria.
Motile or non-motile, rod shaped.
Non-spore forming.
Facultative anaerobic.
Oxidase (-ve), Indole test (+ve).
Ferment glucose & lactose.
Normal flora of intestine.
Opportunistic pathogens.
Grows in MacConkey agar.
4. Different strains of E.coli
HEAT labile enterotoxin
• LT is large (84’000Da), immunogenic
oligotoxin, related to cholera toxin in
sequence.
• AB toxin; two common proteins.
• Adenylate cyclase activation.
Heat stable enterotoxin
• A small polypeptide (2000 Da)’ non
immunogenic in it’s natural form.
• Encoded on transmissible plasmid.
• Activation of guanylate cyclase.
1.Enterotoxigenic E . coli (ETEC)
o Found in raw meat products’ vegetables and water.
o ETEC is most common pathogen causing traveler’s diarrhea.
o Produce Heat labile and Heat stable enterotoxins.
5. 2.Enteroaggregative E. coli (EAEC)
o Associated with acute and chronic watery diarrhea.
o It releases a Heat-stable Enterotoxin 1 (EAST1).
o This EAST1 induce diarrhea in human.
o Also play important role in the pathogenicity of EAEC.
3.Enterohemorrhagic E. coli (EHEC)
o EHEC is a strain of E. coli that produce a toxin called Shiga toxin.
o It cause bloody diarrhea.
o Normally found in the intestine of healthy cattle.
6. Virulence Factor
ETEC strain:
1.Adhesins: 2 types.
I. type 1 pili .
II. & CFA (Colonization Factor Antigen) : CFA1, CFA2(flexible fimbriae associated with CS antigen
CS3), CFA3(bundle forming pilus), CFA4(maturation of different type of fimbriae).
2. Enterotoxin:
I. Heat-labile ( LT): LT1 and LT2
II. Heat-stable (ST): STa and STb
EAggEC strain:
1. Adhesin :
I. Fimbriae like structure.
II. Aggregative.
III. GVVPQ fimbriae
2. Enterotoxin: ST like toxin called “ EAST”.
EHEC strain:
1. Adhesins .
2. Toxin: Shiga toxin.
7. Mechanism
• For ETEC LT toxin-
LT1 has same structure and
the same mechanism of action
as cholera toxin. 5 B subunit
and 1 A subunit.
B subunits of LT bind to host cell
antigen GM & the A subunit is
internalized
Inside the cell, the A subunit of
the toxin ADP-ribosylates Gs.
Thus, CFTR activated by the
rising of cAMP concentration.
Thus, CFTR activated by the
rising of cAMP concentration.
Increasing Cl secretion inhibit
the uptake of NaCl.
The ion imbalance causes
intestinal cells to lose control of
the flow of water, resulting in loss
of water from tissues & diarrhea
occur.
8.
9. Mechanism
• ETEC STa toxin-
STb toxin-
oIt has different amino acid sequence that Sta. It has been found only in porcine ETEC strain &
is uncertain whether it contributes to human intestinal disease.
The receptor for Sta is host cell guanylate cyclase that
regulates the levels of intracellular cGMP.
It causes an increase in the cGMP level in the host
cytoplasm that leads to fluid loss same as cAMP.
10. Mechanism
• for (EHEC)
The attachment of bacterial
fimbriae to enterocyte.
Then, bacterialTir translocated to
enterocyte. (Tir=Translocated
intimin receptor)
Then the binding ofTir to intimin
is occurred
Then Shiga toxin enter
enterocytes and stop protein
synthesis.
Then it release the Shiga toxins
Then the Shiga toxins bind to
Gb3/GB4 receptors of
enterocyte.
This leads to damage and
death of enterocyte which can
lead to bloody diarrhea
Shiga toxins can enter the
blood circulations.
Toxins to damage RBC’s
platelets, kidneys, brain and
possible death.
11.
12. Mechanism
• Enterotoxins of EAgg EC-
Produce ST like toxin ‘EAST’ similar to ETEC which forms pores in
host cell membrane.
Binding of this to HEP-2 cells causes increase calcium level in the
host cell, through the pore.
Changes in calcium levels have a number of effects on cellular
function.
13. Diseases and Symtoms
1. Diarrheal diseases:
Enteropathogenic E.coli
(EPEC) causes diarrhea of
infants. Enterotoxigenic E.
coli (ETEC) causes traveler’s
diarrhea. Enteroaggregative
E. coli (EAEC) causes acute
and chronic diarrhea.
Symptoms:
I. Weight loose, watery stool.
II. Abdominal cramps and
abdominal pain.
III. Bloating.
IV. Nausea.
V. Urgent need to have bowel
moment.
• 2. Hemorrhagic colitis and Hemolytic uremic
syndrome: Enterohemorrhagic E. coli (EHEC)
causes hemorrhagic colitis (HC) or bloody
diarrhea that can progress to the potentially
hemolytic uremic syndrom (HUS).
• Symptoms:
I. Bloody diarrhea
II. Decreased urination or blood in the urin.
III. Abdominal pain, vomiting and occasionally fever.
IV. Pallor.
V. Small, unexplained bruises or bleeding from the
nose and mouth.
VI. Fatigue and irritability.
VII. Confusion and seizures.
VIII. High blood pressure.
14. Diseases and symptoms
3. Shiga toxin producing E.coli infection: STEC produces a toxin that damages the
lining of the small intestine often leading like symptoms. Like…….
I. Watery diarrhea.
II. Nausea.
III. Dehydration.
IV. Severe stomach cramp.
V. Fatigue.
VI. Potentially feeling an unge to defecate beat being unable to.
15. Foodborne intoxication
A minority of the strains cause illness in human. Certain strain of E. coli are
responsible for infant diarrhea and gastroenteritis. E. coli that are responsible for the
numerous reports of contaminated foods and beverages are those that produce
SHIGA toxin.
SHIGATOXIGENIC Escherichia coli (STEC) and virotoxigenic E. coli (VTEC), are strains
of E. coli that produce either SHIGA toxin or Shiga like toxin (Virotoxin). These toxin
produced in food cause foodborne illness.
Another strain of E. coli EHEC are major causes of foodborne illness. When infecting
humans, they often cause gastroenteritis, enterocolitis and bloody diarrhea and
sometimes cause a severe complication called hemolytic-uremic syndrome (HUS).
16. Prevention
Washing hand properly before preparing foods , touching any
materials of baby. Also after used bathroom, change diaper,
contact with animals and handling raw materials.
Also prevent infection by being careful about the foods that have
very chance of contamination.
Always drink pasteurized milk, juice and cider. Wash all of food
products before preparing and eat.
Raw products always cooked at proper temperature to prevent E.
coli infection.
During swimming in pool, lake or ocean try not to sallow the
water.
17. Treatment
There is no exact cure for E. coli infection. Patients loss a lot of
water through vomiting, diarrhea, so required to drink a lot of
water to prevent dehydration.
In E. coli treatment fluid replacement therapy used where 0.9%
NaCl solution are used. By this fluid replacement body has to
resolve itself.
Antibiotics are not recommended for E. coli Infection because it
causes some serious risk of complication Hemolytic uremic
syndrome . (HUS)
Over the counter (OTC) drugs should not be taken during
diarrhea, because it slows down patients digestive system that
delay to eliminate E. coli infection.