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Salmonella
1. Salmonella is a genus of Gram-negative bacteria that can cause two main diseases: typhoid fever and food poisoning. 2. It is divided into over 2,000 serotypes based on antigen structure and species typing. Salmonella typhi causes typhoid fever while Salmonella paratyphi A, B, and C cause paratyphoid fevers. 3. Salmonella is typically transmitted via contaminated food or water and causes gastrointestinal symptoms like diarrhea, fever, and abdominal cramps. Proper handwashing and avoiding raw meat and eggs can help prevent transmission.
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Salmonella
- 1. By Nursyamimi BintiIshak
- 2. A Verycomplex group Contains more > 2,000 spp Typed on the basis of Serotyping, and species typing Divided into two groups 1 Enteric fever (thypoid fever) 2 Food poisoning
- 3. •Gram negative bacilli • 1.0 -3.0 microns •Motile by peritrichous flagella
- 4. Caused bySalmonella typhi, and other Groups called as Paratyphi A, B, C Salmonella typhi - Causes Typhoid fever Salmonella Paratyphi A,B,C Causes Paratyphoid fevers.
- 5. • The GenusSalmonella belong to Enterobacteriaceae • Aerobic • Gram negative bacilli • Distinguished from other bacteria by Biochemical and antigen structure
- 6. Head ache,malise,anorexia ,coated tongue Abdominal discomfort Constipation / Diarrhea Hepatomegaly Rose spots appear
- 7. Intestinal perforation Hemorrhage Circulatory collapse Bronchitis Bronchopneumonia Meningitis Nephritis Osteomyelitis
- 8. Is afoodborne illness caused by the salmonella Transmission occurs via contaminated food and water Mainly from poultry and eggs (egg shell) Exotic pets (turtle) stool contain salmonella > 90% of reptile stool contain salmonella bacterium
- 9. Diarrhea withfever Abdominal cramps Nausea Vomiting Symptoms of most salmonella infections usually occurs 6 - 72 hours (usually 12-36 hours) after ingestion of salmonella, and illness lasts 2-7 days and go away without medical treatment
- 10. Stool sampleare collected in Selenite fecal broth (incubate 24 hour) - used for isolation of Salmonella from contaminated specimens
- 11. Culture onXylose Lysine Desoxycholate (XLD) agar. - xylose fermentation, lysine decarboxylation and production of hydrogen sulphide are primary diffrentation of salmonella from non-pathogenic bacteria.
- 12. Observe colony ● suspect if have black colony ● discard if no black colony Urea test ● discard if positive urea ● suspect if negative urea
- 13. Microgene Sensitivity test
- 14. Day 4 Microgene observation Lysine Decarboxylase + Indole - Glucose + Citrate utilization + ONPG - H2S Production + Voges Proskauer - Xylose - Ornithine Decarboxylase + Urea hydrolysis - Mannitol + Tryptophan Deaminase - Acceptable identification of Salmonella species
- 15. Observe sensitivityresult Sensitive Resistant Ceftriaxone Ampicillin Cefuroxime Amoxicillin Trimethoprim / Sulpha Chloramphenicol Penicillin -G Result dispatch to ward
- 16. Electrolyte replacement(sodium, potassium and chloride ions) - lost through vomiting and diarrhea Routine antimicrobial therapy - control if the infection spreads from the intestine to other body parts
- 17. Not keepingreptiles as pets (particularly if have young children ) Proper hand washing Not serving any raw meat or eggs. Prevention from all stages of the food chain. (agricultural production, processing, manufacturing and preparation of foods)
- 18.