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Family of oxidase negative Gram-negative bacteria which can be pathogenic
Enteric bacilli
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Characteristics of Enteric bacilli:
- -Gram-negative coccobacilli or bacilli
- -Normal flora of the GI tract
- -Cause enteritis and gastroenteritis from fecally contaminated meat, raw vegetables or water
- -Cause UTI's
- -May cause pneumonia, infection of any organ or tissue
- -May lead to death due to kidney failure
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Name 6 common enteric bacilli:
- SKEECH
- Escherichia
- Klebsiella
- Serratia
- Enterobacter
- Hafnia
- Citrobacter
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Gram-negative bacteria that ferment lactose to gas and are found in the intestinal tracts of animals and humans.
Coliforms
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What is E. coli O157:H7?
- A sub-type of E. coli
- Strain of E. coli that in unique in that it produces a powerful toxin that can cause illness.
- The numbers represent genetic markers found on its surface to distinguish it from other E. coli
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How is E. coli spread?
- Comes from the intestines of healthy cattle
- Get mixed into the ground beef during slaughter or through the cow's udders during milking.
- Swimming or drinking sewage contaminated water
- Through diarreal stools of infected persons due to improper hygiene.
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What illness does E. coli O157:H7 cause?
Severe diarrhea and abdominal cramps.
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How is E. coli O157:H7 infection diagnosed?
Detection of the bacterium in stool
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How is E. Coli O157:H7 treated?
- There is no specific treatment. Recovery can take 5-10 days.
- Antibiotics are not proven to relieve symptoms.
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What are the long term consequences of E. Coli O157:H7?
- Usually there is full recovery.
- About 1/3 of those with hemolytic uremic syndrome have abnormal kidney functions for many years later.
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What can be done to prevent the infection of E. coli O157:H7?
- Better preventative measures in meat processing.
- Reducing the number of cattle that have the bacterium
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What can individuals do to prevent E. coli O157:H7 infections? (7)
- -cook all meat thoroughly
- -separate raw foods from ready to eat foods
- -drink only pasteurized milk, juice or cider
- -wash fruits and vegetables thoroughly
- -drink properly treated municipal water
- avoid swallowing lake or pool water while swimming
- -make sure those with diarrhea wash hand thoroughly and practice good hygiene.
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What is the causative agent for typhoid fever and what is its shape and gram stain reaction.
- Causative agent is Salmonella typhi.
- It is a Gram-negative bacilli
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List two uncommon areas where the Typhoid fever organism will survive:
Fresh water and freezing temperatures.
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How is Typhoid fever transmitted?
Fecally contaminated food or water.
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If a person is a carrier, which internal body organ is most likely to be inhabited by Typhoid?
Gallbladder
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How many bacilli must be ingested to initiate an infection of Typhoid?
1,000-10,000 cells
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What is the causative agent, bacterial shape and Gram stain reaction for Cholera?
- Vibrio cholera is the causative agent.
- It stains Gram-negative and is a curved (comma shaped) bacilli w/ a single flagella
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How is Cholera transmitted?
Fecally contaminated food or water.
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Which groups of individuals are most likely to develop Cholera?
Those who eat shellfish from off the Gulf of Mexico
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What is "rice water stool" associated with Cholera?
Secretory diarrhea containing flecks of mucus.
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How much fluid may be lost during an infection of Cholera?
1 liter per hour in severe cases.
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What are the symptoms of Typhoid fever? (7)
- -Fever
- -Headache
- -Muscle pains
- -Malasie
- -Vomiting
- -Abdominal pain
- -Loss of appetite
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What are the symptoms of Cholera? (3)
- -Vomiting
- -Watery diarrhea
- -Rice-water stool
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Humans are the sole host:
Salmonella typhi
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Diseases include septicemia, UTI's, neonatal meningitis, gastroenteritis, HUS and acute pyelonephritis:
Escherichia coli (E. coli)
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Symptoms: Appear 4-8 hours after ingestion and last 2-7 days, non-bloody diarrhea, nausea, vomiting, fever, myalgia, headache, fever and abdominal cramps.
May enter blood causing bacteremia and other infections.
Salmonella food poisoning.
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What is another name for negative shock?
Endotoxin shock. Also called septic shock, bacteremic shock.
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Why is endotoxin shock so serious?
The the death rate is high: 50-80% death rate.
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What are other names for Salmonella food poisoning? (3)
- GEE
- -Gastroenteritis
- -Enteritis
- -Enterocolitis
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