Department: Microbiology

Slides:



Advertisements
Similar presentations
Salmonella and Salmonellosis Maryanne E. Tocidlowski, DVM Houston Zoo, Inc.
Advertisements

Food Borne Illness Sources, Symptoms, and Prevention.
Thanksgiving at the Scholle’s. The year it all blew up…
Food Borne Illnesses What are Food Borne Illnesses? An illness that comes from the ingestion of contaminated food Often called food poisoning Two types:
Campylobacter County of San Diego Department of Environmental Health.
Food Borne Illness Journal Question: Journal Question: How do you promote cleanliness when you are making food? How do you promote cleanliness when you.
Microbiological aspects of food safety. Risk? The Department of Food Safety, Zoonoses and Food born Diseases (FOS) strives to reduce the serious negative.
FOOD BORNE ILLNESSES: CAMPYLOBACTOR INFECTION
(And Campylobacter-like species)
Food Born Illness YOU could be next!! What is food born illness? A. Illness resulting from eating food contaminated w/ a bacteria or virus. B. May cause.
Escherichia coli 0157: H7 AKA- E. Coli (0157: H7) Greg Jamieson.
 Cholera is a highly infectious disease. Infection occurs by the oral route through contaminated food and drinks. Water born epidemics are reported. The.
Food Safety Everything you need to know to stay safe in the kitchen. From Ch. 34 of Today’s Teen, the CDC, and
Digestive Diseases Shigellosis Campylobacter jejuni Cholera.
Clinical Microbiology (MLCM- 201) Prof. Dr. Ebtisam. F. El Ghazzawi. Medical Research Institute (MRI) Alexandria University.
Helicobacter First one discovered in 1983 by Drs. Barry Marshall and J. Robin Warren Originally classified as a Campylobacter.
Campylobacter Dr. Abdulaziz Bamarouf
Food Safety & Sanitation Food Contamination happens three ways. Contamination Improper personal hygiene Improper cooking or storage of food Unsanitary.
CAMPYLOBACTER & Helicobacter Gram negative curved rods Gram negative curved rods Dr. H.Gh.Safaei.
Salmonella Prevention
All about E.coli O157:H7, a harmful strain of Coliform bacteria
Campylobacter: C. Jejuni and C. coli have emerged as common human pathogens, causing mainly enteritis and occasionally systemic diseases. Morphology: Small.
What happens in the body after the microbes that produce illness are swallowed? After they are swallowed, there is a delay, called the incubation period,
39187n n n
Contaminates in our Food Supply
Foodborne Illnesses. General Information Key Recommendations Clean hands and work surfaces Separate raw, cooked, and ready-to-eat foods Cook foods to.
Clinical Microbiology (MLCM- 201) Prof. Dr. Ebtisam. F. El Ghazzawi. Medical Research Institute (MRI) Alexandria University.
CampylobacteriaceaeCampylobacteriaceae Campylobacter Heliobacter Heliobacter (Gram-negative curved rods)
Dr. Jyotsna Agarwal Dept. Microbiology
E.COLI By:Kirby.E.Glenn and Aaron.T.Black. What Escherichia coli, also known as E. coli is a bacterium that is commonly found in the gut of endotherms.
Food Borne Illness YOU could be next!! What is food borne illness? A. Illness resulting from eating food contaminated w/ a bacteria or virus. B. May.
By Steven woodrich. STREPTOCOCCAL INFECTIONSCAMPYLOBACTER Can infect Pigs Dogs Cats Fish Snakes lizards Can infect Pigs Dogs Cats Fish Snakes Lizard Just.
Food Borne Illness Sources, Symptoms, and Prevention.
Escherichia coli Genus Enterobacteriaceae Species Escherichia coli.
Food Borne Illness Sources, Symptoms, and Prevention.
VIBRIO CHOLERAE CHOLERA. CHARACTERISTICS GRAM-NEGATIVE, COMMA SHAPED BACILLI MOTILE – POLAR FLAGELLA OXIDASE – POSITIVE CATALASE – POSITIVE ALKALNE PH.
Vibrios, Campylobacters and Associated Bacteria
Presented by: Ashley Jackson Masters in Public Health Walden University PH Instructor: Dr. Rebecca Heick Fall Quarter 2009.
SALMONELLA.
Foodborne Illness Review St. Michael CHS. What am I going to Learn? This is a review of the foodborne illnesses You will learn the major food illnesses.
James R. Ginder, MS, WEMT,PI,CHES Health Education Specialist Hamilton County Health Department
Clostridium difficile infections
Two types of contamination: –direct contamination –cross-contamination Contamination Basics direct contamination Raw foods, or the plants or animals.
Food Safety & Sanitation How to keep food safe and prevent contamination…
KEEPING FOOD SAFE TO EAT PRACTICES THAT HELP PREVENT FOODBORNE ILLNESS.
Vibrio cholera Vibrio parahaemolyticus
Department: Microbiology
Sources, Symptoms, and Prevention
Pathology 417 – Case 1: Microbiology Laboratory
PHARMACEUTICAL MICROBIOLOGY -1I PHT 313
Foodborne Illness Review
Sources, Symptoms, and Prevention
Created by: Alexandrea, Erika, Menna and Tia
Food borne Pathogens II
Foodborne Illnesses.
C HOLERA. Cholera is caused by the bacterium Vibrio cholera, which infects the lining of the small intestine.
Listeria monocytogenes
Sources, Symptoms, and Prevention
Foodborne Pathogens: Bacteria
Yersinia enterocolitica
Keep your food safe Healthy Tip I 46
Salmonella and Salmonellosis
Food Safety & Sanitation
Salmonella Felicia Sanchez, MPH Student
Food Safety & Sanitation
Sources, Symptoms, and Prevention
ESCHERICHIA COLI.
Sources, Symptoms, and Prevention
Campylobacter Microbiology properties Curved (comma- or S-shaped)
Salmonellosis Chapter 28: Infectious Diseases Lesson: 1&3
Presentation transcript:

Department: Microbiology Campylobacter jejuni Dr.ruaa elias College of Medicine Department: Microbiology

List of Contents: Objectives Introduction Important properties Source and Transmission Virulence factors Diseases Diagnosis(Metabolic reactions & Biochemical Tests)

Objectives: -C. jejuni invades the mucosal cells of the jejunum, ileum and large intestines and cause Enterocolitis: -Zoonotic transmission occurs via contact with dogs, cats, farm animals, and fowl, especially chicken and turkey -Infections by C. jejuni are very common, especially in children and young adults. - The students must learn all detail about the virulence factors,pathogenicity and diagnosis, treatment of these very important bacteria

Introduction -C. jejuni is usually present in high -C. jejuni is a genus of Gram-negative bacilli bacteria in the Enterobacteriaceae family. -C. jejuni is usually present in high numbers in the diarrheal stools of individuals - Animals are reservoirs for C. jejuni.

Important properties 1- It is S or Comma shape Gram negative bacterium. 2- It is microaerophilic, fastidious, non-spore forming, non- capsulated, motile bacterium

Source and Transmission 1- Animals are reservoirs for C. jejuni. 2- Zoonotic transmission occurs via contact with dogs, cats, farm animals, and fowl, especially chicken and turkey. 3- Transmission also occurs via fecal oral route from child to child when living or playing together.

Virulence factors 1-  Endotoxin (LPS) 2- Flagella

Diseases Enterocolitis: C. jejuni invades the mucosal cells of the jejunum, ileum and large intestines. The invasion does not progress to become a systemic invasion. - C. jejuni thrives in human bile secretions.

Diseases Symptoms: Fever, nausea, abdominal pain, watery or bloody diarrhea with inflammation and pus in stool Infections by C. jejuni are very common, especially in children and young adults.

Metabolic reactions & Biochemical Tests Diagnosis Metabolic reactions & Biochemical Tests C. jejuni is usually present in high numbers in the diarrheal stools of individuals, but isolation requires special antibiotic-containing media and a special microaerophilic atmosphere (5% oxygen). Campylobacter is grown on specially selective "CAMP" agar plates at 42 °C.

Metabolic reactions & Biochemical Diagnosis Metabolic reactions & Biochemical Tests -They will usually only grow in scanty amounts on the plates . Microaerophilic conditions are required for growth -The selective medium known as Skirrow's medium is used. Skirrow's medium is blood agar with a cocktail of antibiotics: 

Diagnosis Metabolic reactions & Biochemical Tests vancomycin,polymixin-B and trimethoprim under microaerophilic  conditions at 42 degrees.

SEM of Campylobacter jejuni, Scanning electron microscope image of Campylobacter jejuni SEM of Campylobacter jejuni, common cause of food poisoning x12,570

How can campylobacteriosis be prevented? 1-Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other foods. 2-Refrigerate foods promptly; minimize holding at room temperature.

How can campylobacteriosis be prevented? 3-Cutting boards and counters used for preparation should be washed immediately after use to prevent cross contamination with other foods.

How can campylobacteriosis be prevented? 4-Ensure that the correct internal cooking temperature is reached particularly when using a microwave. 5-Avoid eating raw eggs or undercooking foods containing raw eggs. 6-Encourage careful handwashing before and after food preparation

Treatment 1- Infection is most often self limited 2-  Fluid and electrolyte replacement is necessary 3- Erythromycin in sever cases.

Summary with a cocktail of antibiotics.for preventive avoid Campylobacter jejuni isIt is S or Comma shape Gram negative bacteria in the Enterobacteriaceae family. Has Virulence factors: Endotoxin (LPS) Flagella .Animals are reservoirs for C. jejuni Zoonotic transmission, invades the mucosal cells of the jejunum, ileum and large intestines and cause Enterocolitis, Diagnosis of Campylobacter jejuni require Microaerophilic conditions for growth and selective medium known as Skirrow's media is blood agar with a cocktail of antibiotics.for preventive avoid eating raw eggs or undercooking foods containing raw eggs and encourage careful handwashing before and after food preparation don’t need treatment Infection is most often self limited ,Erythromycin in sever cases.

References Medical Microbiology, edited by Jawetz,E., Brooks,G.F.; Carroll,K.C.;Butet,J.S.; Mores,S.A.and Mietzner,T.A. 2010. 25 th ed. Medical Microbiology, edited by Jawetz,E., Brooks,G.F.; Butet,J.S and Mores,S.A. 2004. 23 th ed. Internet access .

Question?

Thanks a lot