This slide explains abot listeriosis and their effect on human body. And also about the History, Types - both invasive and non-invasive, Pathogenisis, Diagnosis, Clinical manifestation,Treatment and Control methods.
Staphylococcal food poisoning is caused by eating food contaminated with Staphylococcus aureus bacteria or its toxins. Symptoms include nausea, vomiting, abdominal cramps and diarrhea within 2-6 hours. S. aureus is commonly found on human skin and can produce enterotoxins that cause vomiting when ingested. Foods at high risk are those that require handling and are left at room temperature. Proper food handling and sanitation can help prevent contamination and outbreaks.
Sanitation in manufacture and retail tradeAnuKiruthika
The document discusses sanitation in food manufacturing and retail. It outlines regulations like the Food Safety Modernization Act that aim to prevent foodborne illness outbreaks through sanitation. Sanitation is important for manufacturers to minimize risks of contamination that can damage brands and cause health issues. Retail stores must also comply with sanitation guidelines from the FSSAI to protect consumer health, including rules for employee hygiene, food storage, and machinery cleaning. The use of video analytics in stores can help improve hygiene compliance monitoring.
This document discusses multidrug-resistant and extensively drug-resistant organisms (MDROs and XDRs). It defines antibiotic resistance and how bacteria can become resistant through improper antibiotic usage and transmission of resistance genes. Common MDROs include MRSA, VRE, and carbapenem-resistant Enterobacteriaceae. XDR tuberculosis is described as being resistant to nearly all drug classes. Treatment of MDROs and XDRs is difficult as few drug options remain effective. The prevention of further resistance development requires appropriate antibiotic prescribing and hygiene practices to limit transmission.
This document discusses various concepts related to bacterial infection and virulence factors. It begins by defining key terms like infection, disease, signs and symptoms. It then describes the different types of hosts and modes of transmission of infectious agents. It discusses the concepts of reservoirs, carriers and zoonotic infections. The major sections cover the epidemiology of infections, modes of transmission including direct and indirect, and routes of entry of pathogens. The last section provides details on various bacterial virulence factors that enhance pathogenicity like adherence factors, invasion factors, toxins and mechanisms of biofilm formation.
Methanogenesis is the biological production of methane through two pathways. It is carried out by methanogenic archaea under strictly anaerobic conditions. These archaea use one-carbon compounds like carbon dioxide, methanol, or methylamines as substrates. They reduce these substrates using coenzymes like coenzyme M, coenzyme F420, methanofuran, and tetrahydromethanopterin to produce methane as the end product through a series of reduction steps. Methanogenesis provides an important source of energy for the methanogenic archaea in environments like wetlands, digestive systems, and anaerobic digesters.
Yersinia and Pasteurella are important bacterial pathogens. Yersinia pestis causes plague via transmission from rodents and their fleas to humans. It can cause bubonic, septicemic or pneumonic plague. Yersinia enterocolitica and Y. pseudotuberculosis can cause gastroenteritis and mesenteric lymphadenitis via the fecal-oral route. Pasteurella multocida is a zoonotic pathogen that can cause abscesses and meningitis in rare cases of human infection. Laboratory diagnosis involves culture, staining and serology of specimens depending on the suspected infection. Control relies on surveillance, treatment of cases, and measures to reduce rodent and flea
This document describes procedures for isolating, quantifying, and identifying bacteriophage from samples. It discusses the eclipse and latent periods of phage growth and viral yield. Methods are provided for amplifying phages from a sample by allowing infection of a host bacteria, then isolating and counting phages using plaque assays to determine plaque forming units per ml. Plaque assays involve serial dilutions of phages, mixing with host bacteria, and observing zones of cell lysis to identify and isolate distinct phages.
Staphylococcal food poisoning is caused by eating food contaminated with Staphylococcus aureus bacteria or its toxins. Symptoms include nausea, vomiting, abdominal cramps and diarrhea within 2-6 hours. S. aureus is commonly found on human skin and can produce enterotoxins that cause vomiting when ingested. Foods at high risk are those that require handling and are left at room temperature. Proper food handling and sanitation can help prevent contamination and outbreaks.
Sanitation in manufacture and retail tradeAnuKiruthika
The document discusses sanitation in food manufacturing and retail. It outlines regulations like the Food Safety Modernization Act that aim to prevent foodborne illness outbreaks through sanitation. Sanitation is important for manufacturers to minimize risks of contamination that can damage brands and cause health issues. Retail stores must also comply with sanitation guidelines from the FSSAI to protect consumer health, including rules for employee hygiene, food storage, and machinery cleaning. The use of video analytics in stores can help improve hygiene compliance monitoring.
This document discusses multidrug-resistant and extensively drug-resistant organisms (MDROs and XDRs). It defines antibiotic resistance and how bacteria can become resistant through improper antibiotic usage and transmission of resistance genes. Common MDROs include MRSA, VRE, and carbapenem-resistant Enterobacteriaceae. XDR tuberculosis is described as being resistant to nearly all drug classes. Treatment of MDROs and XDRs is difficult as few drug options remain effective. The prevention of further resistance development requires appropriate antibiotic prescribing and hygiene practices to limit transmission.
This document discusses various concepts related to bacterial infection and virulence factors. It begins by defining key terms like infection, disease, signs and symptoms. It then describes the different types of hosts and modes of transmission of infectious agents. It discusses the concepts of reservoirs, carriers and zoonotic infections. The major sections cover the epidemiology of infections, modes of transmission including direct and indirect, and routes of entry of pathogens. The last section provides details on various bacterial virulence factors that enhance pathogenicity like adherence factors, invasion factors, toxins and mechanisms of biofilm formation.
Methanogenesis is the biological production of methane through two pathways. It is carried out by methanogenic archaea under strictly anaerobic conditions. These archaea use one-carbon compounds like carbon dioxide, methanol, or methylamines as substrates. They reduce these substrates using coenzymes like coenzyme M, coenzyme F420, methanofuran, and tetrahydromethanopterin to produce methane as the end product through a series of reduction steps. Methanogenesis provides an important source of energy for the methanogenic archaea in environments like wetlands, digestive systems, and anaerobic digesters.
Yersinia and Pasteurella are important bacterial pathogens. Yersinia pestis causes plague via transmission from rodents and their fleas to humans. It can cause bubonic, septicemic or pneumonic plague. Yersinia enterocolitica and Y. pseudotuberculosis can cause gastroenteritis and mesenteric lymphadenitis via the fecal-oral route. Pasteurella multocida is a zoonotic pathogen that can cause abscesses and meningitis in rare cases of human infection. Laboratory diagnosis involves culture, staining and serology of specimens depending on the suspected infection. Control relies on surveillance, treatment of cases, and measures to reduce rodent and flea
This document describes procedures for isolating, quantifying, and identifying bacteriophage from samples. It discusses the eclipse and latent periods of phage growth and viral yield. Methods are provided for amplifying phages from a sample by allowing infection of a host bacteria, then isolating and counting phages using plaque assays to determine plaque forming units per ml. Plaque assays involve serial dilutions of phages, mixing with host bacteria, and observing zones of cell lysis to identify and isolate distinct phages.
Listeria species are ubiquitous and can be found in soil, water, vegetation, and the gastrointestinal tracts of animals. The genus includes 17 currently identified species, with Listeria monocytogenes and Listeria ivanovii being pathogenic to humans. L. monocytogenes causes the disease listeriosis, which has high fatality rates of 20-30% despite its low incidence. Virulence is multifactorial, with key factors including internalins, listeriolysin O, and the ability to grow intracellularly. Control relies on proper food handling and temperatures above 70°C, as L. monocytogenes can survive and grow at refrigeration temperatures.
This document summarizes bioluminescence in microorganisms. It begins by defining bioluminescence as the production of light by living organisms through a chemical reaction. It then describes that while some land organisms can bioluminesce, it is much more common in marine species. All bioluminescent organisms use the reaction of an enzyme with a substrate to produce light. The document focuses on bacterial bioluminescence, describing the genera of luminous bacteria and the biochemical process where luciferase catalyzes the reaction of reduced FMNH2 and a fatty aldehyde to produce blue-green light. It discusses uses of bacterial bioluminescence such as symbiosis with host organisms and as bio
This document provides an overview of bioterrorism and discusses several pathogenic agents that could potentially be used in bioterrorism attacks. It describes the CDC's classification of bioterrorism agents into categories A, B and C based on their ease of transmission and potential to cause harm. Category A agents like anthrax, smallpox and plague are discussed in more detail, outlining their history, clinical features, diagnosis and recommended treatments. The role of public health systems in responding to potential bioterrorism is also mentioned.
The document discusses various bacteria and pathogens that can contaminate seafood and cause foodborne illness in humans. Key points:
- Bacteria like Vibrio, Salmonella, Listeria, Staphylococcus, and various toxins produced by Clostridium species are the most common causes of food poisoning from seafood.
- Seafood can become contaminated through contact with feces in marine environments or during processing/retail. Inadequate temperature control and storage can allow bacteria to multiply to infectious doses.
- Improper harvesting, handling, and failure to follow HACCP plans can lead to contamination and illness. International trade has introduced new pathogens to new regions.
-
milestones of Medical microbiology-lecture notesSelvajeyanthi S
This document provides an overview of milestones in medical microbiology. It discusses important developments such as Anton van Leeuwenhoek first observing microbes in 1676, Edward Jenner developing the smallpox vaccine in 1796, Louis Pasteur designing vaccines in the 1850s, Joseph Lister introducing antiseptic surgery in 1867, and Robert Koch establishing the germ theory of disease in the 1870s-1880s. It also outlines methods used in medical microbiology like microbial culture, microscopy, biochemical tests, and serological methods. The document covers commonly treated infectious diseases, causes and transmission of infectious diseases, and diagnostic tests and treatment.
Francisella tularensis is a pathogenic species of Gram-negative coccobacillus, an aerobic bacterium. It is nonspore-forming, nonmotile, and the causative agent of tularemia, the pneumonic form of which is often lethal without treatment.
Bacillus cereus is a rod-shaped, Gram-positive, spore-forming bacterium commonly found in soil and foods. It can cause two types of food poisoning - a diarrheal syndrome caused by enterotoxins and an emetic syndrome caused by a preformed toxin. B. cereus grows between 4-55°C and pH 4.5-9.5, producing spores that allow it to survive harsh conditions. While usually a mild foodborne illness, prevention focuses on proper cooking and refrigeration to limit growth and toxin production in foods.
This document discusses bacteriophages (phages), viruses that infect bacteria. It covers the composition and structure of phages, how they infect host cells through adsorption and nucleic acid injection, and their multiplication cycles of either the lytic or lysogenic pathways. The document also discusses phage typing, which uses specific phages to identify and differentiate bacterial pathogens, and applications of phages in areas like diagnostics, therapeutics, biocontrol, and more.
The document discusses two types of bacterial toxins - endotoxins and exotoxins. Endotoxins are lipopolysaccharides associated with the cell walls of gram-negative bacteria. Exotoxins are proteins released by pathogenic bacteria. The document then focuses on bacterial protein exotoxins, noting their characteristics such as being secreted during exponential growth and having enzymatic activity and specificity. It also discusses the A+B subunit structure of some exotoxins and their mechanism of action. Finally, it provides details on the composition and components of endotoxins.
The document discusses bacterial pathogenesis and virulence. It describes three main ways bacteria cause disease: 1) invasiveness through mechanisms like adhesion and toxin production, 2) toxigenesis through exotoxins and endotoxins, and 3) evading host immune responses. Specific virulence factors and pathogenesis mechanisms are discussed for different bacteria like Pseudomonas aeruginosa and Mycobacterium tuberculosis. The host barriers bacteria must overcome include phagocytosis, complement activation, and adaptive immune responses; bacteria have evolved strategies to inhibit or subvert these defenses.
Tissue and cell culture techniques allow viruses to be isolated and grown in vitro. Viruses are cultured by inoculating clinical specimens into various cell lines and monitoring for cytopathic effects that indicate viral infection. Identification of viral isolates is based on the type of cytopathic effects observed and can be confirmed through immunoassays or plaque assays, which involve counting viral plaques to determine viral titers. Proper transport and processing of clinical samples as well as optimized cell culture conditions are important for successful viral isolation.
This document summarizes information about Bacillus cereus, including its general characteristics, pathogenicity, transmission, virulence factors, pathogenesis, clinical diseases, laboratory diagnosis, and treatment. B. cereus is a gram-positive, rod-shaped, spore-forming bacterium commonly found in soil and foods. It can cause two types of food poisoning: an emetic type caused by a heat-stable enterotoxin and a diarrheal type caused by a heat-labile enterotoxin. Laboratory diagnosis involves microscopic examination of morphology and staining, as well as culturing on selective media and performing biochemical tests. Treatment involves proper food handling and antibiotics such as clindamycin or vancomycin for more severe infections.
Pseudomonas is a type of bacteria that can cause infections. Pseudomonas is a common genus of bacteria, which can create infections in the body under certain circumstances. There are many different types of Pseudomonas bacteria
This document discusses anaerobic bacteria. It notes that anaerobes generate energy through fermentation and lack the ability to use oxygen. It outlines factors that inhibit anaerobic growth, like toxic compounds, and factors responsible for their virulence. It then discusses the clinical manifestation of anaerobic infections and their occurrence at different body sites. The document concludes with information on laboratory diagnosis and treatment of anaerobic infections.
This document provides an overview of molecular detection techniques used in food quality control. It discusses how chemistry alone cannot solve all detection problems and that molecular biology methods like PCR, RFLP, and sequencing are better alternatives as they are more accurate, rapid and cost-effective. It describes several common molecular detection methods and their applications in detecting food pathogens, adulterants, allergens and GM ingredients. The document emphasizes that molecular methods can identify microbes at the strain level and detect viable cells, but may not be able to find non-authorized GMOs due to lack of molecular information.
The document discusses the 2019 novel coronavirus outbreak that originated in Wuhan, China in December 2019. It provides background information on coronaviruses, describing their structure, discovery, symptoms, and strains that infect humans. The outbreak has led to over 37,000 confirmed cases and 800 deaths as of early February 2020. The virus shares about 70% genetic similarity with SARS and is believed to have originated in bats. Prevention methods include proper handwashing, avoiding contact with infected people, and use of N95 masks. Indian pharmaceutical companies are supplying antiviral drugs to treat coronavirus infections if needed.
This document discusses Escherichia coli (E. coli), a common bacterium found in the intestines of humans and animals. It describes E. coli's morphology, identification, and ability to cause diseases like urinary tract infections, neonatal meningitis, and intestinal diseases. Prevention methods are outlined, including good hygiene practices like handwashing and thoroughly cooking meats to avoid transmission. Treatment focuses on fluid replacement rather than antibiotics in most cases unless the disease has progressed to a systemic stage.
The document describes several methods for enumerating and identifying microorganisms in foods:
1) Total plate count, coliform test, and tests for mesophilic bacteria, staphylococci, and pathogenic bacteria like Salmonella and Shigella are discussed.
2) Culture-based techniques like streak plating, spread plating, and pour plating on agar plates are used to determine microbial numbers.
3) The coliform test involves presumptive, confirmation, and completed stages to identify coliform bacteria. Testing for specific microorganisms like Salmonella involves enrichment and plating followed by screening and confirmation tests.
This document discusses systemic mycoses, which are fungal infections that spread throughout the body via the bloodstream and affect multiple internal organs. It describes two main types - those caused by primary pathogens that usually originate in the lungs, and those caused by opportunistic pathogens that take advantage of immune deficiencies. Several specific fungal diseases are examined, including histoplasmosis, coccidioidomycosis, blastomycosis, paracoccidioidomycosis, penicilliosis, candidiasis, aspergillosis, cryptococcosis, and zygomycosis. The document outlines symptoms, treatment options, and risk factors for developing systemic mycoses.
This document provides information about typhoid fever, including its pathogenesis, epidemiology, risk factors, prevention, management, and a case presentation. Typhoid fever is caused by the Salmonella typhi bacteria and spreads through the fecal-oral route. It commonly presents with fever, abdominal pain, and diarrhea. Treatment involves antibiotics like ciprofloxacin and supportive care. A case is presented of a 30-year-old male trader diagnosed with typhoid fever based on symptoms and a positive widal test who was successfully treated with ciprofloxacin and paracetamol.
The document provides information on tuberculosis including its definition, epidemiology, etiology, pathophysiology, classification, clinical presentation, diagnosis, management, and a sample case presentation. Tuberculosis is defined as an infectious disease caused primarily by Mycobacterium tuberculosis that usually affects the lung parenchyma. It discusses trends in global and India-specific TB incidence and mortality. Etiology and characteristics of M. tuberculosis are explained. The pathophysiology, types of TB, and typical clinical signs and symptoms are summarized. Methods for diagnosis including tests, imaging, and microbiology are covered. Management includes descriptions of first- and second-line drug regimens as well as prevention strategies. The case presentation provides details on a
Listeria species are ubiquitous and can be found in soil, water, vegetation, and the gastrointestinal tracts of animals. The genus includes 17 currently identified species, with Listeria monocytogenes and Listeria ivanovii being pathogenic to humans. L. monocytogenes causes the disease listeriosis, which has high fatality rates of 20-30% despite its low incidence. Virulence is multifactorial, with key factors including internalins, listeriolysin O, and the ability to grow intracellularly. Control relies on proper food handling and temperatures above 70°C, as L. monocytogenes can survive and grow at refrigeration temperatures.
This document summarizes bioluminescence in microorganisms. It begins by defining bioluminescence as the production of light by living organisms through a chemical reaction. It then describes that while some land organisms can bioluminesce, it is much more common in marine species. All bioluminescent organisms use the reaction of an enzyme with a substrate to produce light. The document focuses on bacterial bioluminescence, describing the genera of luminous bacteria and the biochemical process where luciferase catalyzes the reaction of reduced FMNH2 and a fatty aldehyde to produce blue-green light. It discusses uses of bacterial bioluminescence such as symbiosis with host organisms and as bio
This document provides an overview of bioterrorism and discusses several pathogenic agents that could potentially be used in bioterrorism attacks. It describes the CDC's classification of bioterrorism agents into categories A, B and C based on their ease of transmission and potential to cause harm. Category A agents like anthrax, smallpox and plague are discussed in more detail, outlining their history, clinical features, diagnosis and recommended treatments. The role of public health systems in responding to potential bioterrorism is also mentioned.
The document discusses various bacteria and pathogens that can contaminate seafood and cause foodborne illness in humans. Key points:
- Bacteria like Vibrio, Salmonella, Listeria, Staphylococcus, and various toxins produced by Clostridium species are the most common causes of food poisoning from seafood.
- Seafood can become contaminated through contact with feces in marine environments or during processing/retail. Inadequate temperature control and storage can allow bacteria to multiply to infectious doses.
- Improper harvesting, handling, and failure to follow HACCP plans can lead to contamination and illness. International trade has introduced new pathogens to new regions.
-
milestones of Medical microbiology-lecture notesSelvajeyanthi S
This document provides an overview of milestones in medical microbiology. It discusses important developments such as Anton van Leeuwenhoek first observing microbes in 1676, Edward Jenner developing the smallpox vaccine in 1796, Louis Pasteur designing vaccines in the 1850s, Joseph Lister introducing antiseptic surgery in 1867, and Robert Koch establishing the germ theory of disease in the 1870s-1880s. It also outlines methods used in medical microbiology like microbial culture, microscopy, biochemical tests, and serological methods. The document covers commonly treated infectious diseases, causes and transmission of infectious diseases, and diagnostic tests and treatment.
Francisella tularensis is a pathogenic species of Gram-negative coccobacillus, an aerobic bacterium. It is nonspore-forming, nonmotile, and the causative agent of tularemia, the pneumonic form of which is often lethal without treatment.
Bacillus cereus is a rod-shaped, Gram-positive, spore-forming bacterium commonly found in soil and foods. It can cause two types of food poisoning - a diarrheal syndrome caused by enterotoxins and an emetic syndrome caused by a preformed toxin. B. cereus grows between 4-55°C and pH 4.5-9.5, producing spores that allow it to survive harsh conditions. While usually a mild foodborne illness, prevention focuses on proper cooking and refrigeration to limit growth and toxin production in foods.
This document discusses bacteriophages (phages), viruses that infect bacteria. It covers the composition and structure of phages, how they infect host cells through adsorption and nucleic acid injection, and their multiplication cycles of either the lytic or lysogenic pathways. The document also discusses phage typing, which uses specific phages to identify and differentiate bacterial pathogens, and applications of phages in areas like diagnostics, therapeutics, biocontrol, and more.
The document discusses two types of bacterial toxins - endotoxins and exotoxins. Endotoxins are lipopolysaccharides associated with the cell walls of gram-negative bacteria. Exotoxins are proteins released by pathogenic bacteria. The document then focuses on bacterial protein exotoxins, noting their characteristics such as being secreted during exponential growth and having enzymatic activity and specificity. It also discusses the A+B subunit structure of some exotoxins and their mechanism of action. Finally, it provides details on the composition and components of endotoxins.
The document discusses bacterial pathogenesis and virulence. It describes three main ways bacteria cause disease: 1) invasiveness through mechanisms like adhesion and toxin production, 2) toxigenesis through exotoxins and endotoxins, and 3) evading host immune responses. Specific virulence factors and pathogenesis mechanisms are discussed for different bacteria like Pseudomonas aeruginosa and Mycobacterium tuberculosis. The host barriers bacteria must overcome include phagocytosis, complement activation, and adaptive immune responses; bacteria have evolved strategies to inhibit or subvert these defenses.
Tissue and cell culture techniques allow viruses to be isolated and grown in vitro. Viruses are cultured by inoculating clinical specimens into various cell lines and monitoring for cytopathic effects that indicate viral infection. Identification of viral isolates is based on the type of cytopathic effects observed and can be confirmed through immunoassays or plaque assays, which involve counting viral plaques to determine viral titers. Proper transport and processing of clinical samples as well as optimized cell culture conditions are important for successful viral isolation.
This document summarizes information about Bacillus cereus, including its general characteristics, pathogenicity, transmission, virulence factors, pathogenesis, clinical diseases, laboratory diagnosis, and treatment. B. cereus is a gram-positive, rod-shaped, spore-forming bacterium commonly found in soil and foods. It can cause two types of food poisoning: an emetic type caused by a heat-stable enterotoxin and a diarrheal type caused by a heat-labile enterotoxin. Laboratory diagnosis involves microscopic examination of morphology and staining, as well as culturing on selective media and performing biochemical tests. Treatment involves proper food handling and antibiotics such as clindamycin or vancomycin for more severe infections.
Pseudomonas is a type of bacteria that can cause infections. Pseudomonas is a common genus of bacteria, which can create infections in the body under certain circumstances. There are many different types of Pseudomonas bacteria
This document discusses anaerobic bacteria. It notes that anaerobes generate energy through fermentation and lack the ability to use oxygen. It outlines factors that inhibit anaerobic growth, like toxic compounds, and factors responsible for their virulence. It then discusses the clinical manifestation of anaerobic infections and their occurrence at different body sites. The document concludes with information on laboratory diagnosis and treatment of anaerobic infections.
This document provides an overview of molecular detection techniques used in food quality control. It discusses how chemistry alone cannot solve all detection problems and that molecular biology methods like PCR, RFLP, and sequencing are better alternatives as they are more accurate, rapid and cost-effective. It describes several common molecular detection methods and their applications in detecting food pathogens, adulterants, allergens and GM ingredients. The document emphasizes that molecular methods can identify microbes at the strain level and detect viable cells, but may not be able to find non-authorized GMOs due to lack of molecular information.
The document discusses the 2019 novel coronavirus outbreak that originated in Wuhan, China in December 2019. It provides background information on coronaviruses, describing their structure, discovery, symptoms, and strains that infect humans. The outbreak has led to over 37,000 confirmed cases and 800 deaths as of early February 2020. The virus shares about 70% genetic similarity with SARS and is believed to have originated in bats. Prevention methods include proper handwashing, avoiding contact with infected people, and use of N95 masks. Indian pharmaceutical companies are supplying antiviral drugs to treat coronavirus infections if needed.
This document discusses Escherichia coli (E. coli), a common bacterium found in the intestines of humans and animals. It describes E. coli's morphology, identification, and ability to cause diseases like urinary tract infections, neonatal meningitis, and intestinal diseases. Prevention methods are outlined, including good hygiene practices like handwashing and thoroughly cooking meats to avoid transmission. Treatment focuses on fluid replacement rather than antibiotics in most cases unless the disease has progressed to a systemic stage.
The document describes several methods for enumerating and identifying microorganisms in foods:
1) Total plate count, coliform test, and tests for mesophilic bacteria, staphylococci, and pathogenic bacteria like Salmonella and Shigella are discussed.
2) Culture-based techniques like streak plating, spread plating, and pour plating on agar plates are used to determine microbial numbers.
3) The coliform test involves presumptive, confirmation, and completed stages to identify coliform bacteria. Testing for specific microorganisms like Salmonella involves enrichment and plating followed by screening and confirmation tests.
This document discusses systemic mycoses, which are fungal infections that spread throughout the body via the bloodstream and affect multiple internal organs. It describes two main types - those caused by primary pathogens that usually originate in the lungs, and those caused by opportunistic pathogens that take advantage of immune deficiencies. Several specific fungal diseases are examined, including histoplasmosis, coccidioidomycosis, blastomycosis, paracoccidioidomycosis, penicilliosis, candidiasis, aspergillosis, cryptococcosis, and zygomycosis. The document outlines symptoms, treatment options, and risk factors for developing systemic mycoses.
This document provides information about typhoid fever, including its pathogenesis, epidemiology, risk factors, prevention, management, and a case presentation. Typhoid fever is caused by the Salmonella typhi bacteria and spreads through the fecal-oral route. It commonly presents with fever, abdominal pain, and diarrhea. Treatment involves antibiotics like ciprofloxacin and supportive care. A case is presented of a 30-year-old male trader diagnosed with typhoid fever based on symptoms and a positive widal test who was successfully treated with ciprofloxacin and paracetamol.
The document provides information on tuberculosis including its definition, epidemiology, etiology, pathophysiology, classification, clinical presentation, diagnosis, management, and a sample case presentation. Tuberculosis is defined as an infectious disease caused primarily by Mycobacterium tuberculosis that usually affects the lung parenchyma. It discusses trends in global and India-specific TB incidence and mortality. Etiology and characteristics of M. tuberculosis are explained. The pathophysiology, types of TB, and typical clinical signs and symptoms are summarized. Methods for diagnosis including tests, imaging, and microbiology are covered. Management includes descriptions of first- and second-line drug regimens as well as prevention strategies. The case presentation provides details on a
The document provides information on tuberculosis including its definition, epidemiology, etiology, pathophysiology, classification, clinical presentation, diagnosis, management, and a sample case presentation. Tuberculosis is defined as an infectious disease caused primarily by Mycobacterium tuberculosis that usually affects the lung parenchyma. It discusses trends in global and India-specific TB incidence and mortality. Etiology and characteristics of M. tuberculosis are explained. The pathophysiology, types of TB, and typical clinical signs and symptoms are summarized. Diagnosis involves medical history, physical exam, tuberculin skin test, chest X-ray, microbiological tests, and blood tests. Management outlined first and second-line anti-TB drug reg
This document provides an overview of foodborne diseases and toxicants. It discusses the pathogenesis and transmission of important foodborne pathogens/toxins/chemicals such as Salmonella, Clostridium, Bacillus cereus, Staphylococcus aureus, and aflatoxins. It also covers topics like food additives, food fortification, food adulteration, the Prevention of Food Adulteration Act 1954, and examples of food poisoning outbreaks in India. Treatment involves rehydration and cause-specific therapies. Prevention involves proper food handling, storage, cooking, hygiene, and community education.
Listeria monocytogenes is a bacteria commonly found in soil and water that can cause the disease listeriosis when consumed in contaminated food. It is able to grow at refrigeration temperatures in foods allowing for continued growth. Listeriosis affects pregnant women, newborns, the elderly and those with weakened immune systems. Major outbreaks in recent years have been linked to processed meats, cantaloupe, and soft cheeses. Proper handling and thorough cooking of foods can help reduce the risk of listeriosis.
Antibiotic use in neonates. Protocols , Rationale, Antibiotic stewardship and newer agents, NICU microbiological profile. A grand presentation by Dr. Maskey in TUTH.
MDR/XDR TB poses a serious global public health threat. MDR TB is resistant to rifampicin and isoniazid, while XDR TB is also resistant to fluoroquinolones and second-line injectable drugs. Factors contributing to drug resistance include improper treatment, non-compliance, and exposure to drug-resistant TB patients. Diagnosis and treatment of drug-resistant TB is challenging due to long turnaround times for drug susceptibility testing and toxic second-line drug regimens of up to 2 years. Proper diagnosis, treatment monitoring, and surgical intervention where needed are critical to control the spread of drug-resistant TB.
A 25-year old female presented with acute gastroenteritis with mild dehydration. She reported vomiting, giddiness, and loose stools. On examination, she had a pulse of 80 bpm and blood pressure of 110/70 mmHg. Laboratory tests showed mild dehydration. She was diagnosed with acute gastroenteritis with mild dehydration and treated with ondansetron, pantoprazole, ciprofloxacin, lactobacillus spores, and metronidazole to suppress bacterial growth and symptoms. Her condition improved over three days.
Some viruses cause food borne disease, they are-
Hepatitis A virus
Norwalk virus
Rotavirus
In this presented we included some food borne viruses and their history, infectivity, pathogenecity, lab diagnosis and treatment.
The document discusses food spoilage and foodborne illness. It defines food spoilage as any alteration that makes food undesirable to eat. Food spoilage can occur through nutritive destruction, aesthetic changes, or food poisoning. Several types of microorganisms like Salmonella, E. coli, and C. perfringens can cause foodborne illness if food is mishandled or becomes contaminated. Proper food safety practices around cooking, cleaning, temperature control, and personal hygiene are important to prevent foodborne illness.
This document summarizes common parasitic diseases, including enterobiasis (pinworm infection), taeniasis (tapeworm infection), and ascariasis (roundworm infection). Enterobiasis is caused by the nematode Enterobius vermicularis. It commonly infects children and spreads through fecal-oral transmission. Taeniasis is caused by the tapeworm species Taenia saginata, Taenia solium, and Taenia asiatica. Humans can be infected by eating undercooked beef or pork. Ascariasis is caused by the roundworm Ascaris lumbricoides and affects over a billion people worldwide, especially in developing countries.
mmunization currently prevents 3.5-5 million deaths every year from diseases like diphtheria, tetanus, pertussis, influenza and measles. Immunization is a key component of primary health care and an indisputable human right. It's also one of the best health investments money can buy.
Epidemiology of poliomyelitis and strategy for eradicationsanjaygeorge90
1) Polio was once widespread globally but targeted vaccination efforts have eradicated it in all but 4 countries as of 2008.
2) The virus spreads primarily through fecal-oral transmission and infects mainly children under 5. Most infections are asymptomatic but can sometimes cause paralysis.
3) India's polio eradication strategy focused on high vaccination coverage through mass immunization campaigns and active surveillance to rapidly detect cases. Coordinated international efforts through the Global Polio Eradication Initiative have helped reduce endemic transmission to only parts of 3 countries currently.
The presentation provide in depth knowledge about two of the most affecting bacteria to human health. They are Neisseria ( causing gonorrhea and Meningitis) and Shigella ( Diarrhea)
This document discusses the diagnosis and management of tonsillopharyngitis, or strep throat. It begins by outlining the learning objectives, which include describing Group A beta hemolytic streptococci (GABHS), the epidemiology of GABHS tonsillitis, and the diagnostic and treatment approaches. The document then differentiates between viral and GABHS tonsillitis based on clinical presentation. It recommends using a clinical prediction rule supported by a rapid antigen test or culture to diagnose GABHS. For treatment of confirmed GABHS, benzathine penicillin is recommended due to its effectiveness and convenience as a single injection. Families should be educated on recognizing symptoms and seeking early treatment to prevent complications like r
This document discusses various bacterial and protozoal infections that can occur during pregnancy. It focuses on Group A Streptococcus, Group B Streptococcus, perinatal GBS infection, and recommendations for GBS prophylaxis. It also covers MRSA, salmonellosis, and toxoplasmosis. For toxoplasmosis, it describes maternal and fetal infection risks, screening and diagnosis guidelines, treatment recommendations including spiramycin or pyrimethamine-sulfadiazine regimens, and prevention efforts such as cooking meat thoroughly and cleaning food preparation surfaces.
The document discusses the use of biologicals such as infliximab and adalimumab in treating Crohn's disease. It provides details on their indications, administration protocols, effectiveness, safety considerations like risks of tuberculosis and autoimmune reactions, and constraints to their use like cost and lack of insurance coverage. Special precautions are needed with biologicals regarding vaccinations, screening for latent infections, and monitoring for adverse effects. Overall, biologicals are effective for inducing and maintaining remission in severe Crohn's disease and fistulizing disease when conventional treatments have failed or are not tolerated.
Folate deficiency anaemia: folate is essential for the development and synthesis of red blood cells the synthesis of nucleic acids,
and amino acids. The ethologies include Reduced Dietary Intake,
Compromised Absorption, impaired metabolism CO2H CO.H, Increased Utilisation. the pathophysiological mechanism based on tetrahydrofolate giving synthesis of catecholamine, purine, and pyrimidine. Symptoms of Anemia
Pallor, shortness of breath, fatigue, dyspnea on exertion, mild jaundice, mouth ulcers, Diarrhea, Neurological symptoms less common, Confusion, Fatigue, Irritability, Cognitive Decline.
In pregnancy, Increased Utilization of Folate in Pregnancy can lead to folate deficiency
• Daily required folate appears to be m,0g04cwhereas folate fortification only provides around 160mcg
• Folate seems to be required for proper neural tube closure, which occurs at approximately 2weeksofgestation
• Folate deficiency can lead to Neural Tube Defects (NTD)
• recommended that all women of reproductive age take a folic acid supplement.
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This ppt briefly describes reading an ECG and abnormalities of the conduction system, such as the degrees of heart block, and both left and right bundle branch block. Along with some cases for further reference and discussion of the case.
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hematic appreciation test is a psychological assessment tool used to measure an individual's appreciation and understanding of specific themes or topics. This test helps to evaluate an individual's ability to connect different ideas and concepts within a given theme, as well as their overall comprehension and interpretation skills. The results of the test can provide valuable insights into an individual's cognitive abilities, creativity, and critical thinking skills
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Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
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Listeriosis
1. L I S T E R I O S I S A N D T H E I R E F F E C T
O N H U M A N H E A LT H
O V YA P U G A L E N T H I A R U N A
2. C O N T E N T
• Listeriosis
• History
• The disease
• Microbiology
• Pathogenesis
• Diagnosis
3. C O N T… .
• Clinical manifestation
• Treatment
• Control methods
• Detection of food-born pathogens
• Prevention
• Bibliography
4. L I S T E R I O S I S
• Listeriosis is a bacterial
infection most commonly
caused by Listeria
monocytogenes.
5.
6. H I S T O RY
• In 2002 a seven-state
listeriosis outbreak was
linked to deli meats and
hot dog produced at a
single meat processing
plant in United States .
Microbiologist matched
the strain of
L.monocytogenes found in
the contaminated food
products with samples
obtained from floor drains
in packaging plant.
7. • This episode promoted the U.S. Department of
Agriculture (USDA) to step up its environmental
testing program for L.monocytogene.
• In 2006 the U.S.food and drug administration
approved a new approach to prevent listeriosis:
spraying virus that attack and destroy the bacterium
on ready-to-eat cold cuts and meats. In other words
these viruses are food additives. This method is safe
because the virus only attack L. Monocytogenes,not
human cell.
8. - N O N - I N VA S I V E F O R M
- I N VA S I V E F O R M
T H E R E A R E T W O T Y P E S O F
L I S T E R I O S I S
9. N O N - I N VA S I V E F O R M
• Also known as febrile listerial gastroenteritis.
• A mild form of the disease affecting mainly otherwise healthy people.
• Symptoms include :
1. Diarrhoea,
2. Fever,
3. Headache, and
4. Myalgia (muscle pain).
• The incubation period is short (a few days).
• Outbreaks of this disease have generally involved the ingestion of foods
containing high doses of L. monocytogenes.
10. I N VA S I V E F O R M
• A more severe form of the disease and affects certain high risk groups of the
population.
• These include pregnant women, patients undergoing treatment for cancer, AIDS and
organ transplants, elderly people and infants. This form of disease is characterised by
severe symptoms and a high mortality rate (20%–30%).
• Symptoms include:
1.Fever
2.Myalgia
3.Septicemia and
4.Meningitis.
• The incubation period is usually one to two weeks but can vary between a few days
and up to 90 days.
11. M I C R O B I O L O G Y ( L . M O N O C Y T O G E N E S )
• Facultative anaerobic.
• Non-sporulating.
• Gram-positive rod.
• Temperature and salt tolerant.
• Motile during growth at low temperatures.(much less than
37degree Celsius)
• Human listerial diseases serotypes -1/2a, 1/2b, and
4.L.monocytogenes - weekly β-hemolytic on blood agar.
13. • Infection with L.monocytogenes follow
ingestion of contaminated food that
contains the bacteria at high
concentration.
• Its entry into cell is mediated by host
surface protein classified as internalins.
• LLO is spore forming, cholesterol
dependent cytolysis. Which is
responsible for mediating the rupture of
the phagosomal membrane.
• Once in cytosol L. Monocytogenes
grow very rapidly. (a PrfA- regulated
genes encode hexose-phosphate
transporter that facilitates the growth of
bacteria)
• After exposure to mammalian-cell
cytosol L.monocytogenes produce
another PrfA- regulated surface protein.
14. • ActA mimics host protein
of the Wiskott-Aldrich
syndrome protein (WASP)
family by promoting the
actin nucleation properties
of the Arp2/3 complex.
Thus L.monocytogenes
can enter the cytosine of
almost any eukaryotic cell
and can exploit a
conserved and essential
actin- based morality
system. ( cell-to-cell spread
without exposure to the
extracellular milieu.) (ActA)
15. D I A G N O S I S
• Based on clinical symptoms
• Detection of the bacteria in a smear from
1. Blood,
2. Cerebrospinal fluid (CSF),
3. Meconium of newborns (or the foetus in abortion
cases), as well as from faeces, vomitus, foods or animal
feed.
• Various detection methods, including polymerase chain reaction (PCR), are available
for diagnosis of listeriosis in humans.
• During pregnancy, blood and placenta cultures are the most reliable ways to discover
if symptoms are due to listeriosis.
16. • Gastroenteritis : develops within
48 hr of ingestion. Manifestation
includes fever, diarrhoea,
headache, and constitutional
symptoms.
• Bacteraemia : present with fever,
chills and myalgia/arthralgia.
Meningeal symptoms, focal
neurologic findings, or mental
status changes may suggest the
diagnosis. Flu like illness in
pregnant women. Endocarditis of
valves.( both prosthetic and
native)
Clinical manifestation
17. • Meningitis : present with fever and headache followed by
asymmetric cranial nerve deficits, cerebellar signs, and hemiparetic
and hemisensory deficits.
Respiratory failure can occur.
The CSF profile in listerial meningitis often shows WBC counts in
the range 100-5000/µL. Low glucose levels.
• Other focal infections: infection of visceral organs - the eye, the
pleural, peritoneal, and pericardial spaces, and the bones and joints
have all been reported.
• Listeriosis in pregnancy is usually presented with nonspecific acute
or subacute febrile illness with myalgia, arthralgia, backache, and
headache.
Prepartum treatment of bacteraemic mother enhance the chance of
delivery of a healthy infant.
Mortality rates are much lower in Live-born neonates treated with
antibiotics.
18.
19. T R E AT M E N T
• Listeriosis can be treated if diagnosed early. Antibiotics are used to treat severe symptoms such as
meningitis.
• When infection occurs during pregnancy, prompt administration of antibiotics prevents infection of the
foetus or newborn.
• Ampicillin is drug of choice, adults should receive IV at high doses (2mg every 4h)
• Erythromycin
• Trimethoprim - sulphmethoxazole (intravenously) is an alternative for penicillin-allergic patients
(15-20 mg of TMP/kg per day) in divided dose every 6-8 h.
• Combination of gentamicin and ampicillin for synergy (1.0-1.7 mg/kg every 8 hr). Neonates should
receive at a dose based on weight.
• The duration of therapy depends on the syndrome:
A. Bacteremia - 2 weeks
B. Meningitis - 3 weeks
C. Brain absess/encephalitis - 6-8 weeks
D. Endocarditis - 4-6 weeks (both adults and neonates)
20. C O N T R O L M E T H O D S
• The control of L. monocytogenes is required at all
stages in the food chain and an integrated approach is
needed to prevent the multiplication of this bacteria in
the final food product.
• The challenges for controlling L. monocytogenes are
considerable given its ubiquitous nature, high resistance
to common preservative methods, such as the use of
salt, smoke or acidic condition in the food, and its ability
to survive and grow at refrigeration temperatures
(around 5 °C).
21. • All sectors of the food chain should Implement Good
Hygienic Practices (GHP) and Good Manufacturing
Practices (GMP) as well as implement a food safety
management system based on the principles of Hazard
Analysis Critical Control Points (HACCP).
• Food manufacturers should also test against
microbiological criteria, as appropriate, when validating
and verifying the correct functioning of their HACCP
based procedures and other hygiene control measures.
22. • In addition, producers manufacturing food associated
with risks of Listeria must conduct environmental
monitoring to identify and eliminate niche
environments, including areas that favour the
establishment and proliferation of L. monocytogenes.
• Modern technologies using genetic fingerprint - Whole
Genome Sequencing (WGS) - allow for more rapid
identification of the food source of listeriosis outbreaks
by linking L. monocytogens isolated from patients with
those isolated from foods.
23. D E T E C T I O N O F F O O D B O R N
PAT H O G E N S
P R I N C I PA L S T H AT G U I D E T H E D E V E L O P M E N T O F F O O D T E S T I N G
S T R AT E G I E S
M O L E C U L A R T E C H N I Q U E S T O E N S U R E F O O D S A F E T Y.
P U L S E N E T P R O G R A M E
24.
25. M O L E C U L A R
T E C H N I Q U E S
• PCR combined with
restriction fragment length
polymorphism(RFLP).
• Pathogen-specific PCR
primer.
• Microarray technology.
26. P U L S E N E T
P R O G R A M
• This program is for the
early detection of food-
born illness, particularly
during an outbreak.
• The basis of the program
is the use of pulse-field gel
electrophoresis(PFGE).
27. • L . M O N O C Y T O G E N E S I N F O O D A R E K I L L E D B Y
PA S T E U R I S AT I O N A N D C O O K I N G .
• P R A C T I C I N G S A F E F O O D H A N D L I N G .
Prevention
28. • Following the WHO Five Keys to Safer Food
1.Keep clean.
2.Separate raw and cooked.
3.Cook thoroughly.
4.Keep food at safe temperatures.
5.Use safe water and raw materials.
29.
30.
31. • Persons in high risk groups should:
A. Avoid consuming dairy products made of
unpasteurised milk; deli meats and ready-to-eat meat
products such as sausages, hams, patés and meat
spreads, as well as cold-smoked seafood (such as
smoked salmon)
B. Read and carefully follow the shelf life period and
storage temperatures indicated on the product label.
• It is important to respect the shelf-life and storage temperature written
on labels of ready-to-eat foods to ensure that bacteria potentially
present in these foods does not multiply to dangerously high numbers.
• Cooking before eating is another very effective way to kill the bacteria.
33. – H T T P S : / / W W W. W H O . I N T / N E W S - R O O M / FA C T- S H E E T S /
D E TA I L / L I S T E R I O S I S
H T T P S : / / W W W. N C B I . N L M . N I H . G O V / P M C / A R T I C L E S /
P M C 3 7 2 8 3 1 /
H T T P S : / / E F S A . O N L I N E L I B R A RY. W I L E Y. C O M / D O I / F U L L /
1 0 . 2 9 0 3 / J . E F S A . 2 0 1 8 . 5 1 3 4
B O O K S : P R E S C O T T ’ S M I C R O B I O L O G Y 1 0 T H E D I T I O N
H A R R I S O N I N T E R N A L M E D I C I N E 2 0 T H E D I T I O N
Bibliography