...Clostridium Perfringens (C. Perfringens) are an amazingly tenacious spore-forming bacterium which is found naturally in the intestines of humans and animals, as well as other environmental sources which cause foodborne illness or food poisoning. This bacterium is anaerobic, meaning it requires little to no oxygen to thrive. C Perfrngens releases toxins and when consumed in large quantities, cause illness. They are classified into five types based on the ability to produce one or more type of toxins. Types A, most common, and C are pathogenic to humans and animals. (PHAoC, 2011) C. Perfringes has two stages; dormant and vegetative, or live. The stages indicate the whether or not the bacterium is growing and causing greater illness risk. Clostridium Perfringens are the third most common pathogen leading to domestically acquired foodborne illnesses at almost one million cases each year (CDC, Food Safety, 2011) . Clostridium Perfringens which lead to illness are commonly found in food sources such as gravies, dried or precooked foods, beef, and poultry. Food prepared in large quantities and kept warm for long periods of time before serving are more likely to cause an outbreak. Locations at risk include schools, prisons, hospitals, and even catering events. While Clostridium Perfringens are not transferred between humans, there are transmission risks between humans and animals for types A & C. Due to the nature and existing C. Perfringens in the intestines, everyone is susceptible...
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...Writing Styles and Mechanics Alia Ward SCI/163 February 21, 2014 Lisa Pettis Writing Styles and Mechanics Clostridium perfringens are one of the United States well known basis of food poisoning. According to "Clostridium Perfringens" (2014), clostridium perfringens (c. perfringens) is a spore-forming gram-positive bacterium that is found in many environmental sources as well as in the intestines of humans and animals. This food poisoning grows in situations with small to none oxygen, and instances where it can grow at a rapid speed. Clostridium perfringens are transmitted through consumption of poultry, beef, and gravies that are not thoroughly cooked. Besides, the reason why these are sources of c. perfringens is because they are not well cooked, or reheated correctly, also if the food has not cooled or been in the heat for too long. Unfortunately, people all around the world have suffered from the form of food poisoning clostridium perfringens. For example, the dozens of Portland sixth-graders wracked with cramps, vomiting and diarrhea at an Outdoor School excursion fell sick from a tainted batch of chuck roast, egg noodles and sour cream, the Multnomah County Health Department said Monday (Kavanaugh, 2013). Based on Kavanaugh (2013), after testing the menu of fruits, veggies and other food dished during the overnight field trip, inspectors believe they found their culprit: the Beef Stroganoff. The illness...
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...Cause: Clostridium food poisoning occurs when cooked food is not properly preserved. Cooking kills the growing clostridium perfringens in beef, poultry and gravies. While being cooked the perfringens die but can quickly grow into new cells. If the meat is not quickly refrigerated or served, the spores can grow exponentially and produce new cells. The bacteria excel between the temperatures 40*-140*F also known as the “danger zone.” This supports the idea that the bacteria cannot grow at refrigerator or freezer temperatures. History: this is one of the most common causes of food poisoning in the word. Some researchers say the bacteria causes nearly one million sicknesses each year. This infection often occurs when foods are kept in large quantities and left out for a while before serving. This bacteria therefore effects lots people at once, such as events, venues, hospitals and prisons. The major groups that this illness effects are older adults and infants because they have the weakest immune system. Symptoms: Some symptoms of this food poisoning are Diarrhea and abdominal cramps. It usually lasts about 24 hours or less, but some severe cases they may last from 1-2 weeks. These symptoms do not cause excruciating pain, but the victim does experience some major discomfort. It takes about 6-24 hours for this virus to develop. How to prevent: There are many things you can do to protect yourself from clostridium food poisoning, here are some: Divide leftovers in containers...
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...Clostridium perfringens is a food borne illness that causes close to a million illnesses every year. This illness is in itself a bacteria that is already located in the intestines, if the number of c.perfringens that is in your body increases it causes the effects of the bacteria to activate. Everyone is already carrying this bacteria in their body, however, they run the risk of getting “infected” if they do not follow certain rules about cooking and storing their food. This infection is transmitted through different types of food, most meat and poultry. The C. perfringens spores spread in poorly cooked meat and food that is left standing out too long. That is why we are told to reheat our food if it has gotten cold, or immediately store it in the refrigerator if we will not be eating it immediately. The bacteria grows most between 109F- 117F. Once you have stored the leftovers it must be keep in the fridge below 40F and must be reheated to 165F to ensure that the bacteria is killed. In most cases the outbreak or symptoms of this food borne illness is diarrhea and vomiting. This illness is not too deadly as it usually last 24 hours and in severe cases for one to two weeks. If this were to be a major outbreak in the United States the longest business would probably be out of service is two weeks. This disease can be treated by drinking plenty of water to keep yourself hydrated. For cases that are severe intravenous fluids and electrolyte replacement can be used to prevent and/or...
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...gastrointestinal illness with incubation period ranged from 1.5-15h. Bacteriological analysis identified C. perfringens in 11 to 12 stool samples from ill persons. They expected that the fault in time and temperature control during the cooling and reheating of the food permitted C. perfringens multiplication in the food. Wyatt (1992) stated that C. perfringens type A enterotoxin is produced in the intestine after ingestion of contaminated food by these organisms. The toxin is a protein in nature and causes fluid accumulation in the small intestine but the exact mode of action is not...
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... For thousands of years, bacterias and viruses have laid underneath frozen permafrost also known as a thick subsurface layer of soil. This permafrost is more than 1,000 feet deep in some places, or about the height of the Empire State Building. Due to global warming, all bacterias and viruses that were once frozen can be released into the air. The bacterias and viruses in the permafrost can lead to disease, sickness, and death. All of this is mostly caused by global warming. In Siberia, A 12 year old boy was killed by anthrax, a disease thought to come from the permafrost. About 100 cases of cases of this disease have left people hospitalized. More than 2,000 reindeer or caribou have died from infection. In the early 20th century, there were anthrax outbreaks in Siberia. More than a million reindeer had died during this time. Now there are around 7,000 burial grounds with infected carcasses scattered across northern Russia. Disease caused by global warming can be infectious. People may not be used to this or immune to the disease that can cause many illnesses and death. A microbiologist at Umea University in Sweden said, "It's not that easy to dig in the permafrost to bury these animals, So they are kind of very close to the surface.” She also says,” People and animals have been buried in permafrost for centuries. There could be bodies infected with all kinds of viruses and bacteria, frozen in time.” Due to global warming, many animals have died and some people too. More...
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...VOORLETTERS EN VAN/INITIALS AND SURNAME:………………………………………….. STUDENTE NOMMER/STUDENT NUMBER:………………………………………….…………... GEEN SAKREKENAARS WORD TOEGELAAT NIE NO CALCULATORS ARE PERMITTED |UNIVERSITEIT VAN STELLENBOSCH |UNIVERSITY OF STELLENBOSCH | |DEPARTEMENT MIKROBIOLOGIE |DEPARTMENT OF MICROBIOLOGY | |SEMESTERTOETS 2012 |SEMESTER TEST 2012 | |MIKROBIOLOGIE 244 |MICROBIOLOGY 244 | | | |Punte/Marks: 120 |Tyd/Time: 2 uur/hours | Beantwoord alle vrae. Beantwoord Afdeling A op die vraestel en beantwoord Afdeling B in die eksamenboek. Answer all the questions. Answer Section A on the questionnaire and answer Section B in the exam book. AFDELING A/SECTION A Omkring die letter wat ooreenstem met die korrekte antwoord by Vrae 1 tot 30. Vul die korrekte antwoord in vir Vrae 31 en 32. / Circle the letter corresponding to the correct answer...
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...endotracheal tube. Was initially on Vancomycin/Cipro which was changed to Zosyn and eventually titrated down to Augmentin which he completed that course at home. Patient was also placed on i.v steroids due to his c.o.p.d and sent home on dose of prednisone which he also completed that dose at home. On that admission, patient was also hypotensive despite fluid resuscitation and required pressors. Patient also had a G.I bleed and was on a Protonix drip. Lastly, patient was hydrated with D5 ½ normal saline and also given PO Vancomycin 125 mg Q6 hrs., and IV Flagyl, 500 mg Q8 hrs. Questions Q.- What diagnosis would you give based on patient history and microscopic view above? A.- Clostridium Difficile Q.- What are the causative agents of your diagnosis? A.- Staph. Aureus, Candida species, Clostridium perfringens Q.- What was the cause of diarrhea in the patient? A.- Disturbance of normal flora Q.- What tests would we want to do on this patient? A.- CBC and Fecal occult blood test References Carlineo, Cindy CCRN - Robert Packer Hospital Charles, Kevin, MD – Critical Care Medical Resident- Robert Packer...
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...Clostridium the most common food-borne diseases worldwide resulting from the contamination food. It is one of the most common causes of reported food-borne diseases in the United States. Although several Staphylococcal enterotoxins (SEs) have been identified, SEA, a highly heat-stable SE, is the most common cause of SFD worldwide. Outbreak investigations have found that improper food handling practices in the retail industry account for the majority of SFD outbreaks. However, several studies have documented prevalence of S. aureus in many food products including raw retail meat indicating that consumers are at potential risk of S. aureus colonization and subsequent infection. Presence of pathogens in food products imposes potential hazard for consumers and causes grave economic loss and loss in human productivity via food-borne disease. Symptoms of SFD include nausea, vomiting, and abdominal cramps with or without diarrhea. Preventive measures include safe food handling and processing practice, maintaining cold chain, adequate cleaning and disinfection of equipment, prevention of cross-contamination in home and kitchen, and prevention of contamination from farm to fork. This paper provides a brief overview of SFD, contributing factors, risk that it imposes to the consumers, current research gaps, and preventive measures. Clostridium difficile was first described as part of the normal microbiota in stool samples from healthy infants in 1935 (59)...
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...A. R. K Baker ENG 102 4 May 2012 Microorganisms at Work This topic is about how microorganisms continue to live in hospital rooms even after the rooms have been cleaned. The organisms that concern me are the multi resistant ones. It starts with a patient who is in isolation because of one of these bacteria’s and then discharged from the hospital after they are well. If these organisms are on the bedside table or the handrails the patient is already cured so it will not affect them. What about the patient coming in the room next? It is left to the housekeepers to clean the room well enough to prevent the spread of these infections. These infections that are spread from one patient to another are called nosocomial infections. They are hospital acquired bacteria’s. I came to this topic after my daughter had this exact thing happen to her. She is a brittle diabetic and at one point required a lot of hospital visits. After one of these visits she started to develop a boil. This in turn caused her blood sugar to go up and we ended up back in the hospital. Thinking the boil was a spider bite we were surprised to find out it was methicillin-resistant Staphylococcus aureus (MRSA). They explained that it was a nosocomial infection that was probably acquired on our last hospital visit. When asked how she got it they said it was multi resistant and was passed from something she came in contact with that another patient would have touched. This is a problem that has been on the...
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...Clostridium Difficlie Amy Roger Margaret Mcgannon Learning about Clostridium difficile Clostridium difficile also known a C. difficile or C. diff is an inflammatory infection created in the intestine primarily caused by taking antibiotics. Most people don’t show symptoms of having the C. diff bacteria in your intestines until that person has taken a course of antibiotics. Clostridium difficile bacteria can be found anywhere in the environment. It is found is soil, water, human and animal feces, food products and processed meats (Mayo clinic staff, 2013). Treatments to cure C. diff include antibiotics and surgery. Once having C. diff you want to make sure that you can prevent from getting it again. The best way to prevent from getting C. diff for the first time or a recurring time is to simply wash your hands, avoid unsanitary environments, disinfect surfaces that could possibly be infected, and try to avoid antibiotics when possible (Mayo clinic staff, 2013). Every person has bacteria already in their intestines that help to fight off illness and other bad bacteria that are introduced into the body. When a person takes antibiotics it not only kills that bad bacteria but also kills the good bacteria as well. If a person has Clostridium difficile bacteria in their system it allows the bacteria to grow and causes inflammation in the intestines. Once someone has the Clostridium difficile bacteria in their body and taking antibiotics it allows them to grow out of control causing...
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...There are several people who use antibiotics for the wrong reasons. Some people think that using antibiotics will get rid of a cold or the flu virus faster or clear up a skin condition. Antibiotics should only be consumed for the infectious illness in which they were suggested for. Antibiotics are abused world-wide, and abuse of the medication can do more harm than help. I chose to research antibiotic abuse and the underlying issues with antibiotics. Antibiotics are being abused in so many ways by people and industries everywhere. The focus will be on agricultural abuse of antibiotics, human abuse, and antibiotic resistance. I will conduct various phone or face to face interviews with individuals as well as provide a questionnaire survey to obtain the information needed for this particular project. What are antibiotics? Antibiotics are “A medicine (such as penicillin or its derivatives) that inhibits the growth of or destroys microorganisms”, (What You Should Know about Antibiotics, 2012, p. 3). Antibiotics are used to treat various infections within the body cavity. They help ward off unwanted illnesses. There are various types of antibiotics each one has a significant role in fighting bacteria or fungal infections. “How do antibiotics work? When properly prescribed for a bacterial illness, antibiotics join forces with your body’s own defenses and literally wage war against invading bacteria. Some antibiotics dissolve the protective cell wall of an organism, rupturing and...
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...Clostridium Difficlie (C diff) Clostridium Difficlie, also known as C diff, is a bacterium infection that has symptoms of diarrhea but can also have life threatening inflammation of the colon (staff, 2012). C. diff most commonly affects older adults primarily those that are hospitalized or in a long term care setting (staff, 2012). “An epidemic of Clostridium difficle in the United States is now killing some 12,000 patients annually, in part because neither alcohol rubs nor soap and water used in the vast majority of hospitals can effectively remove the spore-forming bacillus from the hands of health care workers, researchers are finding” (Hand hygiene woes impact C.diff response, 2010,pg 76).Let’s explore Clostridium difficle a little, how it is transmitted, the environmental factors, standard treatments and ways to help prevent the spread of Clostridium Difficlie. Clostridium Difficlie bacteria are passed in feces and thru food, they are also on surfaces or objects where people fail to wash their hands when they are infected. These bacteria spores can last in a room for weeks or even months so if you touch an infected surface you can unknowingly ingest the bacteria (staff, 2012). Normally healthy people don’t get sick from the bacteria because your body contains many types of bacteria that will fight off the infection. However, many people get C. diff following a treatment with antibiotics. “The antibiotics that most often lead to C. difficle infections include fluoroquinolones...
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...Clostridium difficile, also known as "CDF/cdf", or "C. diff", is a species of Gram-positive bacteria of the genus Clostridium that causes severe diarrhea and other intestinal disease when competing bacteria in the gut flora have been wiped out by antibiotics. Clostridia are anaerobic, spore-forming rods. C. difficile is the most serious cause of antibiotic-associated diarrhea (AAD) and can lead to pseudomembranous colitis, a severe inflammation of the colon, often resulting from eradication of the normal gut flora by antibiotics. In a very small percentage of the adult population, C. difficile bacteria naturally reside in the gut. Other people accidentally ingest spores of the bacteria while they are patients in a hospital, nursing home, or similar facility. When the bacteria are in a colon in which the normal gut flora has been destroyed (usually after a broad-spectrum antibiotic such as clindamycin has been used), the gut becomes overrun with C. difficile. This overpopulation is harmful because the bacteria release toxins that can cause bloating and diarrhea, with abdominal pain, which may become severe. C. difficile infections are the most common cause of pseudomembranous colitis, and in rare cases this can progress to toxic megacolon, which can be life-threatening. Latent symptoms of C. difficile infection often mimic some flu-like symptoms and can mimic disease flare in patients with inflammatory bowel disease-associated colitis.[4] Mild cases of C. difficile...
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...Running head: CLOSTRIDIUM DIFFICILE Clostridium difficile Jane Doe A University Clostridium difficile Pathophysiology Clostridium difficile is a gram positive, spore forming anaerobic bacillus, which may or may not carry the genes for toxin A-B production (Nipa, 2010). These two types of protein exotoxins produced by the Clostridium difficile bacillus, toxin A and toxin B, can have an infectious form and a non-active, non-infectious form (Grossman, 2010). The infectious form can survive for a short duration of time in the environment. The spores can survive for a longer period of time in the environment and are not infectious unless and until they are ingested or are transformed into an infectious state (Nipa, 2010). Together, the two toxins cause a large number of inflammatory mediators to descend on the colon, triggering more colitis and colonic ulcerations. Purulent debris then results, contributing to the development of a pseudomembrane. With the activation of the inflammatory response, the released mediators cause fluid secretion and increased permeability at the mucosal membrane and predispose the patient to diarrhea as well as drastic electrolyte and fluid shifts (Grossman, 2010). Signs and Symptoms Symptoms caused by infection with Clostridium difficile range from mild diarrhea to profuse, watery diarrhea accompanied by severe inflammation of the intestine (Gould, 2010). Patient may complain of foul smelling diarrhea (Grossman, 2010). Symptoms may also...
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