...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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...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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...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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...Clostridium difficile (klos-TRID-e-um dif-uh-SEEL), often called C. difficile or C. diff, is a bacterium that can cause symptoms ranging from diarrhea to life-threatening inflammation of the colon. Illness from C. difficile most commonly affects older adults in hospitals or in long-term care facilities and typically occurs after use of antibiotic medications. However, studies show increasing rates of C. difficile infection among people traditionally not considered high risk, such as younger and healthy individuals without a history of antibiotic use or exposure to health care facilities. Each year, more than a half million people get sick from C. difficile, and in recent years, C. difficile infections have become more frequent, severe and difficult to treat. Some people carry the bacterium C. difficile in their intestines but never become sick, though they can still spread the infection. C. difficile illness usually develops during or within a few months after a course of antibiotics. Clostridium difficile is shed in feces. Any surface, device, or material (e.g., toilets, bathing tubs, and electronic rectal thermometers) that becomes contaminated with feces may serve as a reservoir for the Clostridium difficile spores. Clostridium difficile spores are transferred to patients mainly via the hands of healthcare personnel who have touched a contaminated surface or item. Clostridium difficile can live for long periods on surfaces.Whenever possible, other antibiotics should...
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...| | | | | Clostridium Difficile | Clostridium Difficile The healthcare professional can expect to encounter various conditions within their scope of experience. Clostridium difficile represents one of the most common and challenging nosocomial infections that can cause life-threatening complications such as hypervolemia, sepsis, pain, and peritonitis (Grossman and Mager 155). The recognition, diagnosis, treatment and inhibition of transmission of this bacterium are imperative in order to limit infection and prevent death. “Clostridium difficile is a gram positive, spore forming anaerobic bacillus, which may or may not carry the genes for toxin A-B production” (Patel 102). In the 1930’s, Hall and O’Toole first identified C. difficile as plentiful normal bacterial flora in the feces of healthy infants. Initially, it was not considered a pathogen. However, by 1978, researchers recognized that toxins released by Clostridium were found in the fecal matter of patients with antibiotic associated diarrhea and concluded it as the cause of the infection (Keske and Letizia 329). The fecal-to-oral bacterial route transmits this particular bacterium. The ability of C. difficile to develop spores, enable this organism to persevere in the most extreme environmental settings. The spores can survive on common surfaces for months, including bedding, toilets and skin. The resistant quality of this bacterium increases its transmission and reinoculation rate...
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...Clostridium difficile is considered a HAI, or health-care associated infection, meaning that it is an infection that is very commonly contracted in health care settings (Center for Disease Control and Prevention, 2012). The classification of Clostridium difficile as an HAI, shows how much of a problem the pathogen is in the health care field. C. difficile is an HAI, that is most commonly contracted by patients who receive care at a hospital, assisted living homes, or even at a rehabilitation center (Goldberg, Bhalodia, Jacob, Patel, Trinh, Varghese, Raffa, 2015). Patients who receive antibiotic treatment are also more at risk for contracting Clostridium difficile (Stopping the Spread of C. diff, 2015). Antibiotics not only kill harmful bacteria,...
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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 difficile infection or CDI has become a very big problem in the health care facility it “is a leading cause of hospital-associated gastrointestinal illness and places high burden on our health-care system, with costs of 3.2 billion dollars annually” (guidelines for dx). is an infection in the colon caused by bacteria and it its spread by the fecal-oral route. “ CDI is defined as the acute onset of diarrhea with documented toxigenic C. difficile or its toxin and no other documented cause for diarrhea” (guidelines for diagnosis). This type of bacteria is a gram-positive bacteria that makes spores that can live on surfaces for long periods of time. One of the biggest risk factors for this infection is the use of antibiotics “within...
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...I. Introduction Tetanus, often known by its physical manifestation of spastic paralysis, is one of the most globally prevalent diseases of humans and vertebrate animals. It has been recorded in countless different geographical locations throughout numerous centuries. It produces the second most poisonous substance known, Tetanospasmin, with a human lethal dose of approximately 1 ng/kg (Bruggeman, CDC). The causative agent of this disease is caused by Clostridium tetani, a gram-positive, anaerobic bacillary bacterium (CDC). Although C. tetani is being be controlled by immunization, the World Health Organization still reports an estimated of 400,000 cases occur each year, with a great number being neonatal infections (Bruggeman). By studying...
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...DEPARTMENT FACULTY OF INDUSTRIAL TECHNOLOGY UNIVERSITAS PELITA HARAPAN KARAWACI 2012 CHAPTER I INTRODUCTION Honey is a natural food, mainly composed of a complex mixture of carbohydrates and other minor substances, such as organic acids, amino acids, proteins, minerals, vitamins, and lipids. It has two sources of contamination with microorganisms: primary sources include pollen, the digestive tracts of honey bees, dust, air, soil and nectar; secondary sources are those arising from honey manipulation by people, they include air, food handlers, cross-contamination, equipment and buildings. Spores of Clostridium botulinum may be found in honey, usually at low levels. C. botulinum spores are found in soil and dust and hence, can contaminate different agricultural products. Honey is a recognized vehicle for C. botulinum spores. The presence of spores of Clostridium is especially dangerous for infants and small children. Although the high sugar content, low pH, low protein concentration, and the existence of different oxidases and other antimicrobial substances in honey may cause the spores unable to germinate and grow in the product, the microenvironment may remain anaerobic as a consequence of high viscosity. Yet existing spores may not be removed from honey or destroyed without spoiling the product, thus they may be present indefinitely. Therefore, infant botulism is mainly caused by the consumption of honey contaminated with C. botulinum. Foodborne botulism is a severe...
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...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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...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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...Clostridium perfringens * What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Clostridium perfringens is a bacterium that is a spore forming gram-positive bacterium that is found in the intestines of humans as well as animals. It prefers to grow in conditions that are Very little to no oxygen and in ideal conditions will multiply very rapidly. Some strains of C. perfringens produce a toxin in the intestine that causes illness. It is also one of the most common food borne illnesses. * How is this infectious agent transmitted through food or water? C. perfringens lives normally in the human intestines but illness is caused by eating food that is contaminated with large numbers of the C. perfringens spores that produce enough toxins in the intestines. The most common foods that the bacteria is transferred on is beef and poultry both cooked and uncooked. Also it is common when these foods are cooked in large quantities and held for long periods of time. * What is an example of a real life outbreak of this food borne illness in the United States? Outbreaks happen most often in areas where food is prepared in large quantities and held for long times such as in schools hospitals and prisons. One outbreak in the US is in 2008 at a Louisiana Psychiatric Hospital where chicken was delivered on one day cooked the next then served on the third day. There was 42 case put of 136 patients...
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...Prokaryotes and Eukaryotes cell Cell theory states that all organisms are made of one or more cells. There are two basis types of cell: prokaryotes, which do not contain a nucleus, and eukaryotes, which have a true nucleus. The difference between the structure and functioning of prokaryotes and eukaryotes is so great that it is considered, by some, to be the most important distinction among groups of organisms. However, if we are to believe the endosymbiosis theory and that eukaryotes evolved from prokaryotes there must also be some fundamental similarities. A significant similarity is the fact that both prokaryotes and eukaryotes use the same genetic material (DNA) and genetic code to store and translate genetic information. But this genetic information is arranged very differently within the two types of cell. In eukaryotes the DNA is packed into chromatins and sequestered within a double membrane bound organelle, known as the nucleus, and is easily seen using a microscope. On the other hand, prokaryotes lack this distinct nucleus and nucleur membrane but instead have a nucleoid, which is an irregularly shaped region within the cell where the genetic information is localised in the form of a, usually circular, double strand of DNA. Prokaryotes and some eukaryotes are also known to have additional small satellite structures of DNA called plasmids. Both prokaryotes and eukaryotes also contain ribosomes which are the organelles responsible for accurately translating this...
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...Clostridium difficile is a bacterium that can infect the bowel and cause diarrhea. The risk factors of getting Clostridium difficile infection (CDI) includes patients that have been treated with broad-spectrum antibiotics, more susceptible people and hospitalization (1). Patients in hospital have higher chances to get CDI because the spores of Clostridium difficile can be accidentally ingested which may be transported by infected patients to others. Besides that, taking antibiotic can lead to loss of commensal and normal bacteria thus promote the growth of Clostridium difficile (2). Symptoms of a people carry this bacterium in their intestines usually develops within 10 days after they started a course of broad spectrum of antibiotic (2). The common symptoms of a people getting CDI are people might suffered include water diarrhoea 10 to 15 times a day, painful tummy cramps, signs of dehydration, loss of appetite, blood or pus in the stool and nausea (2). These can cause associated problems to CDI. First, severe water diarrhea can result in dehydration due to the loss of fluid and eventually may cause kidney failure. Besides that, in rare condition, if the colon is unable to expel toxic gas, it may swell and is known as toxic megacolon (2). Furthermore, patients will have chances of...
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