Diseases Acquired through the - PowerPoint Presentation

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Diseases Acquired through the alimentary route

BotulismHemorrhagic colitis (Escherichia Coli 0157:H7)

Clostridium botulinum

Gram-positive bacteriaRod shapedMost commonly found in the soilSpore formingStrict anaerobe

Heat sensitive

Prefers low acidic environment

Botulism

Severe intoxication from the exotoxin produced by Clostridium botulinumResults in a life-threatening paralytic illness

Systemic illness

When the toxin is ingested in contaminated food is absorbed from the intestine into the system, it results in the paralysis of cranial and peripheral nerves

Transmission

Generally the result of eating foods that have been inadequately cooked, allowing the toxin to formIn the U.S. home canned fruit and vegetables have been involved in most botulism cases

Outbreaks

The largest botulism outbreaks in the U.S. in the past 19 yrs. occurred in El Paso, Texas: April 1994The toxin had formed in aluminum foil-wrapped baked potatoes held at room temperature for several days before they were used in a potato-based dip at a restaurant30 people were affected and 4 required mechanical ventilation

Symptoms

The first signs generally relate to the effects of the toxin on the nervous systemPerson may experience dizziness, difficulty in swallowing, and double visionNausea, vomiting, and diarrhea may occur earlier, ant the same time or later

Descending paralysis and death usually occurs from respiratory paralysis

Treatment and Prevention

TreatmentIntramuscular (IM) or IV administration of

botulinum

antitoxin

Prevention

Effective control of processing and preparation of commercially canned and preserved foods

Educating everybody that prepares and serves food

Any bulging cans or jars that do not seem sealed should not be opened or used

Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated

E. coli

E. Coli

Gram negativeMorphology: Straight rodsAerobic/Facultative anaerobicNot spore formingNon capsulated and motile

E. Coli

E. coli is a normal inhabitant of the intestines of all animals including humansUseful function in the body: suppresses the growth of harmful bacterial species and helps in the synthesis of vitaminsOnly some E. coli are pathogenicCause

either diarrhea or illness outside the intestinal wall

E. coli

Consists of a diverse group of bacteriaPathogenic E. coli strains are categorized into pathotypes

Six

pathotypes

are associated with diarrhea

EHEC-

enterohemorrhagic

E. coli: hemorrhagic colitis or hemolytic uremic syndrome

Also referred to as Shiga toxin producing E. coli (STEC)

ETEC-

enterotoxogenic

E. coli- traveler’s diarrhea

EPEC-

enteropathogenic

E. coli- childhood diarrhea

EIEC-

enteroinvasive

E. coli-

Shigella

like dysenteryEAEC- eteroadherent E. coli- childhood diarrhea, some cases of traveler’s diarrheaEAggEC- enteroaggregative E. coli- persistent diarrhea in developing countries

Transmission

By ingestion of contaminated food or water Person to person Organism can be found in hamburger and other meatsdifferent sources including apple juice, coleslaw, jerky made from dear meat, and alfalfa sprouts

http://www.cdc.gov/ecoli/2012/O157H7-11-12/index.html

Organism responsible for hemorrhagic colitis: Escherichia coli 0157:H7

Symptoms

Severe cramping and diarrhea are the first symptomsDiarrhea is watery at first, but in most victims, becomes bloodyOccasional vomiting Low grade fever or none at all

Illness lasts and avg. of 8 days

Treatment

Most cases require not therapy, but fluid replacement may be necessarySome evidence has shown that antibiotic treatment can increase the risk of complications, but further investigation needs to be done

Prevention

Families of people who are ill need to be educated about possible person-to person transmission“Ten Golden Rules for Food Preparation” by WHO

Choose food processed for safety

Cook food thoroughly

Eat cooked food immediately

Store cooked food carefully

Reheat cooked foods thoroughly

Avoid contact between raw and cooked foods

What hands repeatedly

Keep all kitchen surfaces meticulously clean

Protect foods from insects, rodents, and other animals

Use pure water