Salmonella and E.coli infection
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Salmonella and E. coli are bacteria that can cause foodborne illness. Salmonella lives in raw poultry and meat and causes symptoms like diarrhea. E. coli normally lives in the intestines but some strains like E. coli O157:H7 produce toxins that can cause hemorrhagic colitis. Both bacteria are transmitted through contaminated food or water and can be prevented by proper hygiene and food handling. Diagnosis involves testing stool samples for the bacteria. Treatment focuses on hydration, with antibiotics sometimes used for severe cases of salmonella.
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Escherichia coli
- Escherichia coli (E. coli) is a common bacteria that normally lives in the intestines of humans and animals. However, some strains of E. coli can cause illness, including diarrhea.
- E. coli that causes diarrhea is divided into six groups that produce diarrhea through different pathogenic mechanisms, such as the production of heat-stable or heat-labile toxins. One group, enterotoxigenic E. coli (ETEC), commonly causes travelers' diarrhea.
- In addition to diarrhea, E. coli can cause other illnesses like urinary tract infections, wound or blood infections, and even sepsis. The type of specimen collected for testing depends on the suspected infection.
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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.
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This document provides information on the genus Escherichia coli. It discusses the morphology, culture characteristics, biochemical reactions, antigenic structure, and virulence factors of E. coli. Key points include:
- E. coli is a gram-negative, facultative anaerobic rod that is a normal inhabitant of the gastrointestinal tract.
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E coli
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.
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E coli
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Vibrio cholerae is the bacterium that causes cholera. It is a comma-shaped, gram-negative bacterium that secretes a toxin causing massive diarrhea and dehydration. Cholera spreads through contaminated food and water and has caused several pandemics throughout history. The bacterium was first discovered by Filippo Pacini in 1854 and later rediscovered by Robert Koch in 1884. Symptoms of cholera include sudden onset of watery diarrhea and vomiting which can lead to severe dehydration and death if untreated.
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- In addition to diarrhea, E. coli can cause other illnesses like urinary tract infections, wound or blood infections, and even sepsis. The type of specimen collected for testing depends on the suspected infection.
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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.
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This document provides information on the genus Escherichia coli. It discusses the morphology, culture characteristics, biochemical reactions, antigenic structure, and virulence factors of E. coli. Key points include:
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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.
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- It exists as rod-shaped bacteria 0.5-2.0 micrometers wide and 1.6-22.0 micrometers long that form oval, subterminal endospores.
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Grow well on ordinary media. Detected by M'Fadyean's Reaction.
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Esherichia coli (E. coli) was discovered in 1885 by Dr. Theodor Escherich. Most E. coli strains are harmless and part of normal gut flora, helping with digestion and producing vitamins, but some pathogenic strains can cause illness. Pathogenic E. coli are defined by virulence genes and can cause diseases like diarrhea and urinary tract infections when transmitted through contaminated food, water, or direct contact. Treatment focuses on fluid replacement since antibiotics are generally not needed except for severe cases.
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- 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.
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E.coli and others dr .ihsan alsaimary
prof . dr. ihsan edan alsaimary
department of microbiology - college of medicine - university of basrah - basrah -IRAQ
ihsanalsaimary@gmail.com
00964 7801410838
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Food poisoning can be caused by foodborne infections or intoxications. Foodborne infections are due to ingestion of pathogenic microorganisms like bacteria, viruses or parasites. Symptoms include fever and diarrhea. Common bacterial causes are Salmonella, Campylobacter, E. coli, Shigella, Vibrio species and Yersinia. Viral causes include hepatitis A and norovirus. Foodborne intoxications occur when preformed toxins produced by bacteria like Staphylococcus, Bacillus, Clostridium species are ingested, causing short incubation illnesses without fever.
Study of E. coli on basis of Morphological, Cultural, Biochemical, clinical a...
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Enteric infection and food poisoning
This document discusses enteric infections and food poisoning. It begins with an overview of the gastrointestinal tract and clinical features of enteric infections such as fever, vomiting, abdominal pain, and diarrhea. It then defines and classifies different types of diarrhea. The document discusses several enteric pathogens that can cause diarrhea, including various Escherichia coli pathotypes (enterotoxigenic ETEC, enteropathogenic EPEC, enteroaggregative EAEC, and enterohemorrhagic EHEC) and their mechanisms of pathogenesis. It also discusses other bacterial causes of diarrhea like Salmonella, Shigella, Vibrio cholerae, and Clostridium perfringens.
Enteric infection and food poisoning
prof.dr.ihsan alsaimary -college of medicine - university of basrah -iraq
ihsanalsaimary@gmail.com
009647801410838
E.coli Dr. Mahadi
This document discusses Enterobacteriaceae, a family of Gram-negative bacteria that includes many common pathogens. It provides details on their characteristics, identification, classification based on lactose fermentation, and important genera such as Escherichia coli. Reasons why E. coli is commonly used for gene cloning are described, including its genetic simplicity, rapid growth, safety, extensive prior study, and ability to host foreign DNA. Identification of Enterobacteriaceae involves examining biochemical reactions and growth on selective media like MacConkey agar.
Micro notes gi_13_student
This document provides an overview of gastrointestinal infections and food poisoning. It discusses the anatomy of the GI tract and normal flora. Common bacterial, viral, and parasitic agents that can cause diarrhea are described, including Campylobacter, Salmonella, Shigella, E. coli, norovirus and Giardia. The laboratory diagnosis of gastrointestinal pathogens from stool specimens is outlined, including culture techniques and interpretation. Treatment typically involves rehydration while antibiotics may be used for invasive bacterial infections.
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Genetic engineering techniques like transgenesis allow for direct manipulation of crop genes to develop improved varieties. The process involves isolating a gene of interest, cloning it, designing it for plant transformation, and inserting it into a crop plant using methods like Agrobacterium or particle bombardment. This allows transfer of beneficial traits like pest/disease resistance, abiotic stress tolerance, and higher yields to address challenges like increasing food demand. Genetic diversity is important for crop adaptation to future environments, so conservation efforts are needed to preserve this diversity.
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Application of Genetic Engineering in Crop Improvement through Transgenesis
This document discusses genetic engineering and transgenic crops. It defines genetic engineering as using technologies to modify genomes and transfer genes within and between species. Transgenesis is introducing a transgene from one organism into another to produce a transgenic organism with a new trait. Common transgenic crops mentioned include golden rice, Bt brinjal, Bt cotton, GM tomato, Bt corn, GM potato, and omega-3 canola. Methods for creating transgenic crops include Agrobacterium transformation and gene gun delivery. Transgenic crops offer benefits like biotic/abiotic stress resistance and improved nutrition, but also pose challenges like gene flow and potential health effects that require further research.
“Microbial Biomass” A Renewable Energy For The Future
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Salmonella and E.coli infection
All of information are taken from Internet, Book or from Journals.
Please use only in educational purposes .
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Bangladesh has a growing population and needs to increase food production to ensure food security. Food biotechnology can help increase crop yields and develop stress-tolerant varieties to combat climate change impacts. Several universities and research institutes in Bangladesh are conducting research on crop biotechnology, including developing golden rice with higher vitamin A and Bt brinjal resistant to fruit and shoot borer using genetic engineering. Genome sequencing projects on jute and a fungus pathogen have been completed. While genetically modified crops may increase productivity and nutrition, issues like cross contamination and increased pesticide use need addressing.
Immunological Abnormalities in Liver Carcinoma
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Genetically modified crops have potential benefits like increased yields and improved nutrition, but also risks that require further testing. The document discusses GM crops and their development process. It provides examples of GM traits like pest resistance and herbicide tolerance. Countries like Bangladesh are researching crops modified for vitamin A and insect resistance. However, capacity for biotechnology is limited by funding and trained experts. Both advantages like disease resistance and disadvantages like possible allergies are noted. With more support and testing, GM crops may help increase sustainable agriculture.
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Salmonella and E.coli infection
- 1. Salmonella and E.coli Infection 1 Presented By: Anik Banik Id no- 1606034 Faculty of Biotechnology &Genetic Eng. Sylhet Agricultural University.
- 2. Introduction • Salmonella is the name of a group of bacteria. • Occurs in raw poultry, eggs, beef, and sometimes on unwashed fruit and vegetables. • Escherichia coli is the name of a type of bacteria that lives in our intestines. • Most types of E. coli are harmless but cause diarrhea. • It weaks our immune systems. 2
- 3. Morphological character of salmonella • Salmonella enterica is a facultative anaerobe • Salmonella is gram negative (-ve) rod shaped bacteria • They are non-sporing motile • It is 2.0-5.0 µm in size. 3
- 4. Morphological character of E.coli • Gram negative (-ve) rod shaped bacteria. • Arranged singly or in pairs. • It is motile due to peritrichous flagella. • Non-sporing. • Facultative anaerobes. • Some strains are non-motile. 4
- 5. Disease creating by Salmonella Source: https://www.findatopdoc.com/Healthy- Living/salmonella_infected 5
- 6. Disease creating E.coli Escherichia coli is one of the most frequent causes of many common bacterial infections,including: • EHEC - hemorrhagic colitis or hemolytic-uremic syndrome • ETEC - traveler's diarrhea • EPEC - childhood diarrhea • EIEC - Shigella-like dysentery • EAEC - childhood diarrhea, some cases of traveler's diarrhea • EAggEC- persistent diarrhea in developing countries 6
- 7. Transmission of salmonella Figure : Transmission of salmonella Source:https://www.pintere st.com/pin/42678650216767 2935 7
- 8. Transmission of E.coli infection Figure : Transmission of E.coli infection Source: http://www.ecl- lab.ca/en/ecoli/pathogenesis.asp 8
- 9. Diagonosis of salmonella The doctor will ask about symptoms, any other existing conditions, changes in diet or food preparation habits, contact with pets, and travel destinations to try to find out the cause of the problem.Diarrhea and vomiting are normally a clear indication of gastroenteritis.Blood and stool tests can help determine the cause of infection. Diagonosis of E.coli To diagnose illness caused by E. coli infection, your doctor will send a sample of your stool to a laboratory to test for the presence of E. coli bacteria. The bacteria may be cultured to confirm the diagnosis and identify specific toxins, such as those produced by E. coli O157:H7. 9
- 10. Treatment of salmonella • Fluid: The patient needs to take plenty of fluid to prevent dehydration. • Antibiotics: These may not help in uncomplicated gastroenteritis. The doctor may prescribe them if symptoms are severe, or if bacteria have entered or could enter the bloodstream. Using antibiotics can lead to antibiotic resistance and the risk of the infection returning. • Antimotility drugs: These can stop diarrhea. They reduce cramping, but they may cause the diarrhea to last longer. 10
- 11. Treatment of E.coli infection • There is no proven treatment with medication. • Proper hydration and nutrition are advised. • Antibiotics don’t have any proven effect. • Anti diarrhea medication are discouraged. 11
- 12. Prevention of Salmonella & E.coli infection Source:https://apessay.com/orde r/?rid=cc49f4f3231bb03f 12
- 13. Conclusion • Salmonella is a food born pathogen and that is increasingly difficult to control. • 2,000 various groupings (serovars) that comprise S. enterica, each very closely related to each other making Salmonella typhi a prime example of a serovar. • E.coli are not always harmful to human bodies or other animals. • Most E. coli live in our intestines, where they help our body breakdown the food we eat as well as assist with waste processing, vitamin K production, and food absorption. 13
- 14. Thank You 14