Nutritional requirements of bacteria and nutrient media (2) copyvinaya warad
To understand nutritional requirements of bacteria
To study nutritional classification of bacteria
To study constituents of nutrient media
To understand types of nutrient media.
To understand uses of different nutrient media
The document provides instructions for inoculating culture tubes and petri plates, performing serial dilutions, and preparing LB agar plates. It describes the steps for inoculating culture tubes which include flaming the tube mouth, placing the sterile inoculation loop in an active culture, transferring it to fresh media, and incubating. The steps for inoculating petri plates include covering 25% of the plate surface in a zig-zag pattern by rotating the plate. It defines serial dilutions as the stepwise dilution of a substance to manageably culture and isolate microorganisms. The preparation of LB agar includes weighing ingredients, adding them to water, boiling, and sterilizing the media to use as a non-selective growth substrate.
The carbohydrate fermentation test is used to determine whether a bacterium can utilize a certain carbohydrate or not.
It tests for the presence of acid and/gas produced from the fermentation of a single carbohydrate.
Pure culture preservation of microbes are described in detain. Different short and long term preservation are explained in detail. Methods like Agar slant cultures (Sub culturing) & Refrigeration , Mineral Oil or Liquid Paraffin Method,Saline suspension storage, Drying in Vacuum, Storage at low temperatures (Cryopreservation) and Lyophilization (Freeze drying) are included.
Transgenic pigs have been developed through inserting foreign DNA into pig genomes using various techniques. Pigs are useful biomedical models because their physiology is similar to humans. Transgenic pigs have been created for various purposes, such as producing human proteins in their milk or blood, modeling human diseases, producing organs for xenotransplantation, and reducing phosphorus pollution through modified digestion of phytates. Genetic engineering of pigs continues to be studied for applications in biomedicine and agriculture.
Nutritional requirements of bacteria and nutrient media (2) copyvinaya warad
To understand nutritional requirements of bacteria
To study nutritional classification of bacteria
To study constituents of nutrient media
To understand types of nutrient media.
To understand uses of different nutrient media
The document provides instructions for inoculating culture tubes and petri plates, performing serial dilutions, and preparing LB agar plates. It describes the steps for inoculating culture tubes which include flaming the tube mouth, placing the sterile inoculation loop in an active culture, transferring it to fresh media, and incubating. The steps for inoculating petri plates include covering 25% of the plate surface in a zig-zag pattern by rotating the plate. It defines serial dilutions as the stepwise dilution of a substance to manageably culture and isolate microorganisms. The preparation of LB agar includes weighing ingredients, adding them to water, boiling, and sterilizing the media to use as a non-selective growth substrate.
The carbohydrate fermentation test is used to determine whether a bacterium can utilize a certain carbohydrate or not.
It tests for the presence of acid and/gas produced from the fermentation of a single carbohydrate.
Pure culture preservation of microbes are described in detain. Different short and long term preservation are explained in detail. Methods like Agar slant cultures (Sub culturing) & Refrigeration , Mineral Oil or Liquid Paraffin Method,Saline suspension storage, Drying in Vacuum, Storage at low temperatures (Cryopreservation) and Lyophilization (Freeze drying) are included.
Transgenic pigs have been developed through inserting foreign DNA into pig genomes using various techniques. Pigs are useful biomedical models because their physiology is similar to humans. Transgenic pigs have been created for various purposes, such as producing human proteins in their milk or blood, modeling human diseases, producing organs for xenotransplantation, and reducing phosphorus pollution through modified digestion of phytates. Genetic engineering of pigs continues to be studied for applications in biomedicine and agriculture.
This presentation gives an insight into the mammalian cell being used as an expression system, it also includes a brief introduction to the strong promoters.
This document discusses various abnormalities seen in red blood cells and their clinical significance. It describes 22 different types of red blood cell abnormalities including microcytes, macrocytes, hypochromia, spherocytes, target cells, stomatocytes, anisocytosis, poikilocytosis, sickle cells, ovalocytes, elliptocytes, acanthocytes, burr cells, basophilic stippling, siderocytes, Howell-Jolly bodies, Cabot rings, schistocytes, crescent bodies, crenated cells, and Heinz bodies. Each abnormality is defined by characteristics such as shape, size, staining properties, and clinical conditions they are associated with.
Viruses can only multiply within living cells and must be grown using one of three cultivation methods: animal inoculation, embryonated egg inoculation, or tissue culture. Animal inoculation involves injecting animals like mice and observing for disease signs. Embryonated eggs are commonly used by inoculating virus into areas like the chorioallantoic membrane or allantoic cavity. Tissue culture uses organ fragments, explants, or cell lines derived from tissues to provide an environment for virus growth.
Handling fermenters and troubleshootingRinaldo John
Contamination can occur from bacteria, fungi, yeast, viruses or other cell lines. It is detected through abnormal growth, color, smell or pH changes. Sources include equipment, media, air and water. To troubleshoot, check sterilization, seals, tubing and assembly for defects and thoroughly clean all components. Testing input materials, automated processes and house services can identify contamination sources to prevent future issues.
PRINCIPLES OF OPERATIONOF THE AUTOMATED COAGULATION ANALZER.pptxEmmanuelAdoku
The document discusses the principles of operation of an automated coagulation analyzer. It begins by introducing the importance of blood clotting and how coagulation tests are used to analyze clotting abnormalities. It then describes how an automated coagulation analyzer generates reliable data quickly to test coagulation efficiency. The main body explains the various techniques automated analyzers use to detect the coagulation endpoint, including electromechanical methods using impedance and photo-optical analysis using scattered or transmitted light detection. It provides details on specific techniques like rotating cuvettes and steel balls. In conclusion, the document emphasizes that automated analyzers provide precise testing, though tilt tube remains the gold standard.
This document outlines various biochemical tests used to identify bacteria, including H2S production, indole, motility, carbohydrate fermentation, starch hydrolysis, and lipid tests. It provides examples of bacteria and their results for SIM, TSI, starch hydrolysis, and lipid hydrolysis tests. The objectives are to learn about biochemical tests routinely used to identify different types of bacteria.
History of animal tissue culture and natural surroundings for animal cellNeeraj Chauhan
This document discusses the history of animal tissue culture and factors that affect culturing animal cells. It notes that Roux in 1885 was the first to culture embryonic chick cells and Harrison in 1907 successfully cultured nerve cells. Key events over 130 years included development of defined media and serum-free media. Factors that impact cell culture choice include cell yield, whether cells are monolayer or suspension, venting, sampling needs, growth uniformity, and cost. Environmental factors like pH, temperature, gas phase, osmolarity, foaming, and viscosity must also be controlled to maintain optimal cell growth conditions.
Pure cultures require proper preservation and maintenance to remain viable and unchanged over time. Methods for preserving pure cultures include lyophilization, cryopreservation, and storage on agar slants or plates at appropriate temperatures. Proper sub-culturing techniques and sterile practices help maintain purity of the culture and prevent contamination.
This document discusses quality assurance in clinical microbiology. It emphasizes that test results must be clinically relevant, reliable, timely, and correctly interpreted. It defines quality and discusses factors that influence it, including pre-analytical, analytical, and post-analytical stages. Total quality management aims to control all variables that could affect test quality. Standard operating procedures, good laboratory practices, and quality control procedures are important to ensure accurate results.
The standard plate count is a reference method for estimating bacterial populations in dairy products like milk. It employs a serial dilution technique where milk samples are mixed with nutrient media and incubated. The number of colonies formed are then counted and multiplied by the dilution factor to obtain the bacterial count per mL of sample. Counts below 30,000 cfu/mL for pasteurized milk indicate satisfactory quality. While it provides a rough estimate of microbes, it is time-consuming and does not detect all pathogens or provide specific information on the types of microflora present.
Cyanobacteria are photosynthetic group of bacteria that can fix atmospheric nitrogen essential for aminoacid biosynthesis. Earlier they were called as blue green algae. Now that name is not used because they are not belongs to the algae.
박테리아 이름을 바르게 표기하는 법을 알아봅니다.
세균에게는 “공식적” 분류체계가 없다. 세균 분류는 미생물학자들을 위해 고안될 것일 뿐 분류되는 당사자를 위한 것은 아니다. 세균은 자신이 어떻게 분류되는가에는 딱히 관심이 없다. -- J. T. Staley, N. R. Krieg
This document discusses cell culture contamination, including sources, types, signs, and methods for monitoring and preventing contamination. Common sources of contamination include failed sterilization of equipment, airborne particulates, and poorly maintained incubators. Major types of microbial contaminants are bacteria, molds, mycoplasma, yeasts, and viruses. Signs of contamination vary but may include cloudy cultures, pH changes, and visible microbes under a microscope. Proper aseptic technique and regular monitoring of cell cultures can help reduce contamination. Cross-contamination between cell lines must also be avoided.
This presentation contains information about Bacterial Taxonomy, techniques of bacterial classification (Classical and Molecular characteristics) and Bergey's Manual
This document discusses compatibility testing, also known as cross-matching, which is performed before blood transfusions to prevent adverse reactions. It describes the major and minor cross-match tests and the steps involved, including using the recipient's serum and donor's cells in saline, albumin, and anti-human globulin tubes. The standard cross-match takes 45-60 minutes while emergency and rapid cross-matches are faster but less comprehensive. The goal of compatibility testing is to select donor blood that will not cause hemolysis or agglutination when transfused into the recipient.
This document discusses water quality assessment and microbial analysis for determining water contamination. It provides information on various water quality parameters, indicators of contamination like E. coli, and methods for microbial analysis. The membrane filtration and multiple tube methods are described for quantifying indicator bacteria in water samples. Standards and regulations on water purity for different uses are also mentioned.
This document provides an introduction to cyanobacteria, including:
1) Cyanobacteria are prokaryotic organisms that were originally misclassified as algae. They were the first organisms to evolve oxygenic photosynthesis.
2) Cyanobacteria are found in diverse aquatic and terrestrial habitats worldwide. They can form thick mats and blooms under suitable conditions.
3) Cyanobacteria have a variety of morphologies and play important ecological roles while also having applications in industry, agriculture and biotechnology. However, some species can produce toxins harmful to animals and humans.
This document provides information on the characteristics of bacteria. It begins by describing bacteria as unicellular microorganisms that can be found in almost every ecosystem on Earth. It then discusses the history of bacteria discovery and outlines the evolution of bacteria. The rest of the document covers bacterial classification, morphology, reproduction, growth, pathogenicity, and virulence factors. It provides details on bacterial cell structures, various classification methods, and the mechanisms bacteria use to cause disease and evade the immune system.
Hepatitis can be caused by several viruses and other factors. Hepatitis A virus (HAV) causes an acute form of hepatitis that is often self-limiting. HAV is transmitted through the fecal-oral route and spreads through contaminated food or water. It has an incubation period of 4 weeks and causes liver inflammation. Hepatitis E virus (HEV) also causes an acute form of hepatitis through contaminated food or water. While self-limiting in most patients, HEV infection during pregnancy can lead to fulminant liver failure and death, especially in the third trimester. Prevention efforts focus on handwashing and water treatment to prevent transmission.
This document provides information on a lesson plan about diarrhea presented by Ms. B. Hemalatha. It begins with an introduction stating that diarrhea is a leading cause of death in developing countries, killing over 10 million children under 5 each year. It then defines diarrhea and describes the clinical types including acute watery diarrhea, acute bloody diarrhea, persistent diarrhea, and diarrhea with severe malnutrition. It discusses the epidemiological determinants of diarrhea including common pathogens, reservoirs of infection, host factors, and environmental factors. It covers the modes of transmission and prevention and control methods such as oral rehydration therapy and vaccination.
This presentation gives an insight into the mammalian cell being used as an expression system, it also includes a brief introduction to the strong promoters.
This document discusses various abnormalities seen in red blood cells and their clinical significance. It describes 22 different types of red blood cell abnormalities including microcytes, macrocytes, hypochromia, spherocytes, target cells, stomatocytes, anisocytosis, poikilocytosis, sickle cells, ovalocytes, elliptocytes, acanthocytes, burr cells, basophilic stippling, siderocytes, Howell-Jolly bodies, Cabot rings, schistocytes, crescent bodies, crenated cells, and Heinz bodies. Each abnormality is defined by characteristics such as shape, size, staining properties, and clinical conditions they are associated with.
Viruses can only multiply within living cells and must be grown using one of three cultivation methods: animal inoculation, embryonated egg inoculation, or tissue culture. Animal inoculation involves injecting animals like mice and observing for disease signs. Embryonated eggs are commonly used by inoculating virus into areas like the chorioallantoic membrane or allantoic cavity. Tissue culture uses organ fragments, explants, or cell lines derived from tissues to provide an environment for virus growth.
Handling fermenters and troubleshootingRinaldo John
Contamination can occur from bacteria, fungi, yeast, viruses or other cell lines. It is detected through abnormal growth, color, smell or pH changes. Sources include equipment, media, air and water. To troubleshoot, check sterilization, seals, tubing and assembly for defects and thoroughly clean all components. Testing input materials, automated processes and house services can identify contamination sources to prevent future issues.
PRINCIPLES OF OPERATIONOF THE AUTOMATED COAGULATION ANALZER.pptxEmmanuelAdoku
The document discusses the principles of operation of an automated coagulation analyzer. It begins by introducing the importance of blood clotting and how coagulation tests are used to analyze clotting abnormalities. It then describes how an automated coagulation analyzer generates reliable data quickly to test coagulation efficiency. The main body explains the various techniques automated analyzers use to detect the coagulation endpoint, including electromechanical methods using impedance and photo-optical analysis using scattered or transmitted light detection. It provides details on specific techniques like rotating cuvettes and steel balls. In conclusion, the document emphasizes that automated analyzers provide precise testing, though tilt tube remains the gold standard.
This document outlines various biochemical tests used to identify bacteria, including H2S production, indole, motility, carbohydrate fermentation, starch hydrolysis, and lipid tests. It provides examples of bacteria and their results for SIM, TSI, starch hydrolysis, and lipid hydrolysis tests. The objectives are to learn about biochemical tests routinely used to identify different types of bacteria.
History of animal tissue culture and natural surroundings for animal cellNeeraj Chauhan
This document discusses the history of animal tissue culture and factors that affect culturing animal cells. It notes that Roux in 1885 was the first to culture embryonic chick cells and Harrison in 1907 successfully cultured nerve cells. Key events over 130 years included development of defined media and serum-free media. Factors that impact cell culture choice include cell yield, whether cells are monolayer or suspension, venting, sampling needs, growth uniformity, and cost. Environmental factors like pH, temperature, gas phase, osmolarity, foaming, and viscosity must also be controlled to maintain optimal cell growth conditions.
Pure cultures require proper preservation and maintenance to remain viable and unchanged over time. Methods for preserving pure cultures include lyophilization, cryopreservation, and storage on agar slants or plates at appropriate temperatures. Proper sub-culturing techniques and sterile practices help maintain purity of the culture and prevent contamination.
This document discusses quality assurance in clinical microbiology. It emphasizes that test results must be clinically relevant, reliable, timely, and correctly interpreted. It defines quality and discusses factors that influence it, including pre-analytical, analytical, and post-analytical stages. Total quality management aims to control all variables that could affect test quality. Standard operating procedures, good laboratory practices, and quality control procedures are important to ensure accurate results.
The standard plate count is a reference method for estimating bacterial populations in dairy products like milk. It employs a serial dilution technique where milk samples are mixed with nutrient media and incubated. The number of colonies formed are then counted and multiplied by the dilution factor to obtain the bacterial count per mL of sample. Counts below 30,000 cfu/mL for pasteurized milk indicate satisfactory quality. While it provides a rough estimate of microbes, it is time-consuming and does not detect all pathogens or provide specific information on the types of microflora present.
Cyanobacteria are photosynthetic group of bacteria that can fix atmospheric nitrogen essential for aminoacid biosynthesis. Earlier they were called as blue green algae. Now that name is not used because they are not belongs to the algae.
박테리아 이름을 바르게 표기하는 법을 알아봅니다.
세균에게는 “공식적” 분류체계가 없다. 세균 분류는 미생물학자들을 위해 고안될 것일 뿐 분류되는 당사자를 위한 것은 아니다. 세균은 자신이 어떻게 분류되는가에는 딱히 관심이 없다. -- J. T. Staley, N. R. Krieg
This document discusses cell culture contamination, including sources, types, signs, and methods for monitoring and preventing contamination. Common sources of contamination include failed sterilization of equipment, airborne particulates, and poorly maintained incubators. Major types of microbial contaminants are bacteria, molds, mycoplasma, yeasts, and viruses. Signs of contamination vary but may include cloudy cultures, pH changes, and visible microbes under a microscope. Proper aseptic technique and regular monitoring of cell cultures can help reduce contamination. Cross-contamination between cell lines must also be avoided.
This presentation contains information about Bacterial Taxonomy, techniques of bacterial classification (Classical and Molecular characteristics) and Bergey's Manual
This document discusses compatibility testing, also known as cross-matching, which is performed before blood transfusions to prevent adverse reactions. It describes the major and minor cross-match tests and the steps involved, including using the recipient's serum and donor's cells in saline, albumin, and anti-human globulin tubes. The standard cross-match takes 45-60 minutes while emergency and rapid cross-matches are faster but less comprehensive. The goal of compatibility testing is to select donor blood that will not cause hemolysis or agglutination when transfused into the recipient.
This document discusses water quality assessment and microbial analysis for determining water contamination. It provides information on various water quality parameters, indicators of contamination like E. coli, and methods for microbial analysis. The membrane filtration and multiple tube methods are described for quantifying indicator bacteria in water samples. Standards and regulations on water purity for different uses are also mentioned.
This document provides an introduction to cyanobacteria, including:
1) Cyanobacteria are prokaryotic organisms that were originally misclassified as algae. They were the first organisms to evolve oxygenic photosynthesis.
2) Cyanobacteria are found in diverse aquatic and terrestrial habitats worldwide. They can form thick mats and blooms under suitable conditions.
3) Cyanobacteria have a variety of morphologies and play important ecological roles while also having applications in industry, agriculture and biotechnology. However, some species can produce toxins harmful to animals and humans.
This document provides information on the characteristics of bacteria. It begins by describing bacteria as unicellular microorganisms that can be found in almost every ecosystem on Earth. It then discusses the history of bacteria discovery and outlines the evolution of bacteria. The rest of the document covers bacterial classification, morphology, reproduction, growth, pathogenicity, and virulence factors. It provides details on bacterial cell structures, various classification methods, and the mechanisms bacteria use to cause disease and evade the immune system.
Hepatitis can be caused by several viruses and other factors. Hepatitis A virus (HAV) causes an acute form of hepatitis that is often self-limiting. HAV is transmitted through the fecal-oral route and spreads through contaminated food or water. It has an incubation period of 4 weeks and causes liver inflammation. Hepatitis E virus (HEV) also causes an acute form of hepatitis through contaminated food or water. While self-limiting in most patients, HEV infection during pregnancy can lead to fulminant liver failure and death, especially in the third trimester. Prevention efforts focus on handwashing and water treatment to prevent transmission.
This document provides information on a lesson plan about diarrhea presented by Ms. B. Hemalatha. It begins with an introduction stating that diarrhea is a leading cause of death in developing countries, killing over 10 million children under 5 each year. It then defines diarrhea and describes the clinical types including acute watery diarrhea, acute bloody diarrhea, persistent diarrhea, and diarrhea with severe malnutrition. It discusses the epidemiological determinants of diarrhea including common pathogens, reservoirs of infection, host factors, and environmental factors. It covers the modes of transmission and prevention and control methods such as oral rehydration therapy and vaccination.
Presentation food borne pathogens and infectionsUjalaTanveer2
Foodborne illnesses can be caused by viruses, bacteria, parasites, and chemicals or toxins in contaminated food or water. Common foodborne viruses include norovirus and hepatitis A virus, which cause gastroenteritis and hepatitis, respectively. Foodborne protozoa include Giardia, which causes giardiasis and associated diarrhea, and Cyclospora cayetanensis, which causes cyclosporiasis with watery diarrhea. Preventing foodborne illness involves proper food handling including washing produce, cooking foods thoroughly, and maintaining clean surfaces and hands.
This document discusses hepatitis, specifically hepatitis A. It defines hepatitis as inflammation of the liver caused by viruses, bacteria, or toxins. Hepatitis A virus is transmitted through ingestion of contaminated food, water, or direct contact and causes mild to severe illness. The highest incidence is in preschool-aged children. Transmission occurs through the fecal-oral route or contaminated food/water. Prevention includes handwashing, vaccination, and immunoglobulin for at-risk individuals or recent exposure.
Bacillary dysentery, also known as shigellosis, is an acute bacterial infection of the intestine caused by Shigella bacteria. It is highly contagious and spreads through contaminated food, water, or contact with infected individuals. Common symptoms include fever, abdominal cramps, diarrhea with blood or mucus. Treatment involves rehydration and antibiotics to cure the infection and prevent spread. Proper handwashing, sanitation, food handling and water treatment are important for control and prevention.
This document discusses hepatitis, specifically types A, B, and C. It provides details on the viruses that cause each type of hepatitis, including their structure and life cycle. Key points covered include:
- Hepatitis is an inflammation of the liver that can be caused by viruses or other infections/toxins. The major hepatitis viruses are types A, B, C, D, and E.
- Hepatitis A and E are typically spread through contaminated food or water, while B, C, and D are spread through contact with infected body fluids.
- Hepatitis A virus is non-enveloped and causes a self-limiting disease spread through the fecal-oral route. Prevention includes vaccination and san
Hepatitis A is a highly contagious liver infection caused by the Hepatitis A virus. It is usually spread when a person ingests fecal matter from an infected person. Common symptoms include nausea, vomiting, diarrhea, fatigue and jaundice. There is no treatment for Hepatitis A other than supportive care. The best prevention is vaccination with an inactivated hepatitis A vaccine, which requires two doses.
Rotavirus is a common cause of diarrhea in infants and children worldwide. It is spread through fecal-oral transmission and causes gastroenteritis. Nearly all children have been infected by rotavirus by age 5. The virus attaches to and damages cells lining the intestines, causing watery diarrhea that can lead to dehydration. Replacing lost fluids and electrolytes is the primary treatment for rotavirus diarrhea. Vaccines are available to help prevent rotavirus infection in children.
Hepatitis A is caused by the Hepatovirus A and spreads through the fecal-oral route. It has four genotypes and a single stable serotype. The virus infects the liver and is shed in feces before symptoms appear. Most infections cause few to no symptoms, especially in children, though jaundice may occur in adults. While it cannot cause chronic infection, it remains a global issue due to low vaccination rates in some areas. Diagnosis involves detecting IgM or IgG antibodies or detecting the virus itself via PCR.
This document discusses hepatitis A virus (HAV) which causes hepatitis A, an infectious liver disease. HAV is a picornavirus with a single serotype that is transmitted primarily through the fecal-oral route. It does not cause chronic infection like hepatitis B or C. While many cases are asymptomatic, symptomatic cases typically have an incubation period of 2-6 weeks followed by jaundice, abdominal pain, and fever. HAV infection is diagnosed through detection of IgM antibodies and past infection through IgG antibodies.
Cholera is an acute diarrheal illness caused by the bacterium Vibrio cholerae found in contaminated food or water. It can lead to severe dehydration and death if untreated. Symptoms include watery diarrhea, vomiting, and leg cramps. Treatment involves oral rehydration therapy to replace lost fluids, along with antibiotics. Prevention relies on access to clean water, proper sanitation, and thorough cooking of food. Cholera remains a risk in areas with poor sanitation and is spread through contaminated water and food sources.
Hepatitis is inflammation of the liver that can be caused by viral or non-viral factors. The major types of viral hepatitis are Hepatitis A, B, C, D, and E viruses. Hepatitis A virus causes an acute, self-limiting form of hepatitis transmitted through the fecal-oral route. Hepatitis B virus can cause both acute and chronic hepatitis and is transmitted through blood and body fluids. It is responsible for over 90% of viral hepatitis cases and is an important public health issue. Hepatitis C, D and E viruses also cause hepatitis through blood transmission but to varying degrees.
Hepatitis E virus is a non-enveloped, single-stranded RNA virus that causes acute hepatitis worldwide. It is transmitted primarily through the fecal-oral route due to contaminated water and causes asymptomatic or mild illness in children but can result in fulminant hepatitis and death in pregnant women. Diagnosis is usually based on detecting antibodies to the virus. There is no treatment but prevention through water sanitation and hygiene is effective in reducing transmission.
Hepatitis A, Department of Physiotherapy, SHUATS, PrayagrajSurabhi Srivastava
Hepatitis A is an inflammation of the liver caused by the hepatitis A virus (HAV) which is primarily spread through ingestion of contaminated food or water or direct contact with an infected person. Symptoms can range from mild to severe and include jaundice, fever and abdominal discomfort. Almost everyone fully recovers from hepatitis A with lifelong immunity, though a small proportion may die from liver failure. Prevention efforts focus on improved sanitation, food safety and immunization through two doses of the hepatitis A vaccine six months apart.
Cholera is caused by the bacterium Vibrio cholerae which produces a toxin leading to severe diarrhea and rapid loss of fluids. It spreads through contaminated food and water and causes dehydration. Clinical features include watery diarrhea. Treatment involves oral rehydration solution and antibiotics to reduce symptoms and transmission. Complications can include shock, hypoglycemia, hypokalemia, and kidney failure if not treated promptly. Vaccines provide protection but require two doses.
This document discusses viral hepatitis, focusing on types A, B, C, and E. It provides details on the clinical features, transmission, prevention and laboratory diagnosis of each type. For hepatitis B (HBV), it describes a case of a 28-year-old woman admitted with jaundice who was at risk of HBV transmission through tattooing and acupuncture sessions. HBV transmission occurs primarily through blood and body fluids. Screening is recommended for high-risk groups such as healthcare workers, immigrants from endemic areas, and household contacts of HBV patients.
Viral hepatitis refers to liver infection caused by different viral agents including hepatitis A, B, C, D, E, and G viruses. Hepatitis A virus (HAV) causes the disease hepatitis A, which presents with non-specific symptoms like fever, fatigue, nausea and then jaundice. It is usually self-limiting but can incapacitate patients for weeks. HAV spreads primarily through the fecal-oral route. Control measures include handwashing, sanitary disposal of waste, and vaccination.
The presentation is about the disease, hepatitis, its causing agent, symptoms, treatment and cure. the presentation focusses on the virus causing the disease, its morphology and life cycle. It has also discussed the different types of hepatitis disease and the virus causing them
Hepatitis A is an inflammation of the liver caused by the hepatitis A virus (HAV). It spreads through the fecal-oral route and is more common in areas with poor sanitation. While most infections are asymptomatic in children, older children and adults often experience jaundice, fatigue, abdominal pain and fever. There is no treatment, though most people fully recover. Vaccination provides long-term protection and is recommended for travelers to areas where HAV is common.
2. Foodborn virus
Viral foodborn illness are caused
by Food born viruses which can
contaminate food and beverages.
Foodborn viruses are originate
from human intestine.
Eg: Norovirus, hepatitis A virus.
2
3. Major Foodborn virus
▧ Norwalk virus
▧ Hepatitis A virus
▧ Rotavirus
▧ Adenovirus
▧ Parvovirus
3
4. Norovirus
▧ “ Norovirus” was designated as the official genus name for the group
of viruses previously described as “Norwalk-like viruses’ (NLV).
▧ First reported in 1972 by kapikian and colleagues. Small round
structured virus – 27nm.
▧ Family- calciviridae (means cuplike structure).
4
▧ 5 genera –Vesivirus, Lagovirus,
Norovirus, Sapovirus, Unclassified
genera.
▧ Norovirus causes gasteroenteritis- an
inflammation of the gastrointenstinal
tract.
5. 5
Characteristics:
▧ The Caliciviridae family of small, nonenveloped
▧ The human norovirus genome is composed of a linear, positive-
sense RNA that is ∼7.6 kb in length
▧ Highly contagious
▧ Multiple mode of transmission
▧ Stable in the environment
▧ Resistant to routine disinfection methods
▧ Carriers may not be symptomatic
▧ these viruses seem to be evolving rapidly,
and there are many strains.
6. 6
Epidemiology :
▧ Norovirus causing foodnorn illness, about 685 million cases annually.
▧ The first documented epidemiologic linkage between human NoVs and
shellfish-associated gastroenteritis occurred in the mid-1970s, and many
more outbreaks have been reported since then for example,three large
outbreaks associated with improper discharge of untreated human waste
material occurred in Louisiana in the 1990s alone.
▧ Between 2003 and 2004, three distinct human NoV outbreaks in Australia
were associated with the consumption of imported oyster meat. In 2010, 334
NoV cases associated with shellfish consumption were reported in five
European countries.
7. 7
Symptoms:
▧ Vomiting, diarrhoea and abdominal pain.
▧ Inflammation of the stomach.
▧ Duration of symptoms varies from 12-72 hours depanding on number of
virus particle consumed but, after the initial uncontrollable onset, the
symptoms may be relatively mild.
8. 8
Mode of Transmission:
▧ Fecal oral transmission.
▧ Person to person
▧ Ingestion of contaminated foods or beverages.
▧ Contamination with small numbers of norovirus particle can be
enough to cause disease, with only approximately 100 particles
needed.
Food source:
▧ Shellfish, (oysters)
▧ hand-sliced deli meats and cheeses;
▧ vegetable, and fruit salads; and various
desserts.
▧ Ready to eat (RTE) foods, such as
sandwiches, salads and baked products
9. Prevention
▧ Wash your hands often
▧ Wash fruits and vegatables.
▧ Cool shelfish thoroughly.
▧ After voming or having diarrhea immediately clean and
disinfect surface and hand.
▧ When you are sick, don’t prepare food or care for others.
9
10. 10
Treatment:
▧ Oral fluid and electrolyte replacement therapy is usually adequate for
replenishing fluid loss.
▧ The symptoms of the disease can also be reduced by the oral administration
of bismuth subsalicylate
11. Hepatitis A
▧ Hepatitis A is a viral liver disease that can cause
mild to severe illness.
▧ The hepatitis A virus (HAV) is transmitted through
ingestion of contaminated food and water or
through direct contact with an infectious person.
▧ First identified in 1973.
▧ Family: picornaviridae
▧ Genus: Hapatovirus
11
▧ The virus is a naked, round particle with a diameter of 27 to 32 nm.
▧ Its genome is a linear, single-stranded, 7.5-kb positive-sense RNA
molecule that is enclosed in an icosahedral capsid that consists of three
major proteins designated VP1, VP2, and VP3.
12. 12
Characteristics:
▧ Acid resistance – able to retain infectivity below pH 3.
▧ HAV is a stable virus that can survive for long periods in the environment, in
seawater, freshwater ,groundwater, and soil.
▧ Temperature resistance- HAV remains infectious after refrigeration and
freezing: consequently, frozen fruits can and have been implicated in
hepatitis A outbreaks.
▧ Retains infectivity after heating to 60°C for 30min.
Symptoms:
▧ Symptoms of hepatitis A range from mild to severe, and can include fever,
▧ malaise, loss of appetite,
▧ diarrhea,
▧ nausea,
▧ abdominal discomfort,
▧ dark-coloured urine and jaundice.
13. 13
Epidemiolgy
▧ Current estimates of food-related illness in the United States suggest that
hepatitis A is the fourth leading cause of viral foodborne illness
▧ The majority of hepatitis A outbreaks in England and Wales are small and
occur in families. The last recorded foodborne outbreak was in 1992 and was
associated with shellfish ingestion .
▧ From 1992 to 1999, the Public Health Laboratory Service (now the Health
Protection Agency) received 19,747 laboratory-confirmed reports of
hepatitis A.
▧ The source of most infections was unknown, and only 155 cases were
recorded as being foodborne.
14. 14
Transmission:
▧ The hepatitis A virus is transmitted
primarily by the fecal-oral route; that is
when an uninfected person ingests food
or water that has been contaminated
with the faeces of an infected person.
▧ sewage-contaminated or inadequately
treated water.
▧ Contaminated food.
15. 15
Pathogenesis
▧ HAV is not neutralized by gastric acid
and is thought to be transported
across the intestinal epithelium to be
taken up by hepatocytes The main
target organ is the liver.
▧ Viral replication occurs in the
cytoplasm of the infected hepatocytes
▧ The incubation period of hepatitis A is
15–50 d with a mean of about 30 d.
▧ Viral is shed in large quantity into the stool approximately 10 days
before symptoms of jaundice appear or antibody can be detected.
16. 16
Source of virus:
▧ Sewage discharge and leaks
▧ Contaminated irrigation water- fruits, salads,and vegetables.
▧ Food handlers- mainly cold foods or foods that do not receive
further cooking after handling, eg: salads, sandwiches, fruits,
cakes and cream.
Diagnosis:
▧ Specific diagnosis is made by the detection of
HAV-specific Immunoglobulin G (IgM) antibodies
in the blood.
▧ Additional tests include reverse transcriptase polymerase chain reaction
(RT-PCR) to detect the hepatitis A virus RNA and may require specialized
laboratory facilities.
17. 17
Prevention:
▧ Adequate supplies of safe drinking water.
▧ Proper vaccination
▧ proper disposal of sewage within communities; and
▧ personal hygiene practices such as regular hand-washing before meals and
after going to the bathroom.
Treatment:
▧ Hospitalization is unnecessary in the absence of acute liver failure.
▧ Administration of Igs at doses as low as 0.01 to 0.04 ml/kg of body weight
were used for HAV postexposure prophylaxis.
▧ These can be effective in controlling both the incidence and severity of disease
as long as they are administered within 2 weeks of exposure.
▧ The prophylactic administration of Ig is recommended for patrons food
handlers.
18. Rota virus
▧ Family- Reoviridae
▧ Genus- Rotavirus
▧ five species (type A to E )
▧ Type A causes gastroenteritis and dehydration in infants, milder
disease in older children, life-threatening diahhrea.
▧ Type B most often associated with large epidemics in human,
children and adults in china and causes severe gastroenterities.
Role of foodborn transmission:
▧ Rotavirus foodborn outbreaks documented but rare.
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19. Adenovirus
▧ Family- Adenoviridae
▧ Cause acute infantile gastroenteritis, second in prevalence to that
caused by rotavirus.
Role of food born transmission:
▧ Credible but not documented.
19
20. Reference:
▧ Food microbiology : fundamentals and frontiers, 4th edition,
Michael P.Doyle and Robert L.buchanan.
▧ Modern food microbiology, seventh edition, James M.Jay, Martin
J.Loessner, David A.Golden.
▧ Robilotti, Elizabeth, Stan Deresinski, and Benjamin A. Pinsky.
"Norovirus." Clinical microbiology reviews 28.1 (2015): 134-164.
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21. Thank you!
“ The foodyou eat can be either the
Safest and Most powerful
form of the Medicine, or the
slowest form of Poison.”
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