#1-5 for campylobacter jejuni STUDENT NAME: ORGANISM 11 FooD OR NE INFECTIOUS DI
ID: 81044 • Letter: #
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#1-5 for campylobacter jejuni
STUDENT NAME: ORGANISM 11 FooD OR NE INFECTIOUS DISEASE ORGANISMS 1. CAUSATIVE ORGANISM: Campylobacter jejuni (NO SLIDE AVAILABLE) Category: (i.e. bacteria, fungi, protozoa, virus) Gram Rxs if bacteria: (if not bacteria, indicate Not Applicable) Unique/key characteristics: (ie. capsule 2. DISEASE(S): (Use technically accurate name & if applicable common name) Specifics regarding transmission mechanism (i.ee. vehicle, vector, any relevant info) 3. SIGNS & SYMPTOMS: (specify if differences between male & female symptoms; Title of slide: any key age groups affected) Magnification: 4. TREATMENT (specify drugs used; any key factors in successful treatment; any resistance issues; cure rate; age differences) If no slide, specific s 5. PREVENTION: (include if vaccine or not & who to be vaccinated; specifi precautions to prevent contractingspreading)Explanation / Answer
Ans 1:
Campylobacter jejuni subsp. jejuni, C. jejuni subsp. doylei.
Formerly known as Campylobacter fetus subsp. jejuni.
Disease known as Campylobacteriosis or Campylobacter enteritis.
Campylobacter jejuni is the major cause of food-borne illness and also a common source of contamination for drinking water. It can survive in water and biofilms. The propella biofilm reactor and FISH method shows that the number of bacteria living in water and biofilms is seriously underestimated.
Characterstics: Campylobacter jejuni is a micro-aerobic, non-spore forming, gram-negative bacteria of the Campylobacteraceae family. They are motile, spiral shaped rods that are 0.2-0.9 m wide and 1-5 m long and moves by a corkscrew-like motion. The genome of Campylobacter jejuni consists of circular DNA. It has 1707 genes and 1653 coding proteins. The GC content of Campylobacter jejuni is about 30% and the percentage coding of the bacteria is about 93%. Campylobacter jejuni has some similar eukaryotic system for N-linked protein glycosylation. One polar flagella is present at the end or at both ends of the cell which gives the bacterium a slender S shape and the spiral appearance that is the most distinguishable feature. The cell contains an outer membrane and an inner membrane with periplasm in between the two membranes. The outer membrane consists of lipopolysaccharide which is endotoxic. Membrane proteins are embedded on the outer membrane surface and they are antigenic and are used for invation of the host. Campylobacter jejuni uses oxygen as its final electron acceptor and is very sensitive to environmental stress such as heating, drying and over concentrated levels of oxygen. C. jejuni grows slowly in culture and have an optimum growing temperature of around 42°C.
Ans 2: The Campylobacter bacteria are found in the intestines of many animals and some humans. Transmission occurs via infected animals and their food products. Most human infections result from the consumption of improperly cooked or contaminated foodstuffs and wter. Chickens may account for 50-70% of human Campylobacter infections. Clinical evidence shows the site of campylobacter infection is the ileum and jejunum in the small intestines causing inflammatory diarrhea with fever. Stools contain leukocytes and blood. And during pathogenesis the organism first begins by penetrating the gastrointestinal mucus using its motility and spiral shape. The bacteria then adheres to the gut enterocytes and the flagellum secretes campylobacter invasive antigens (Cia) and cytolethal distending toxins (CdtA,B,C) which are responsible for the host cell apoptosis. Once infection has occurred, the immunoglobulin IgA rises and crosses the gut wall. This causes immobilization and complement is activated. C jejuni antigens that cross-react with one or more neural structures may be responsible for triggering the guillain-barre syndrome. The illness usually lasts for five to seven days and most of these cases will disappear without treatment. But around 25% of these patients are likely to have a relapse.
Ans 3: C. jejuni infections are extremely common worldwide. The early symptom of infection includes abnormal abdominal pain followed by bloody diarrhea. Other common symptoms are fever, headache, muscle pain, vomiting and dehydration. Both vomiting and dehydration are not usually prominent; they may be severe enough to lead to death. Complication of campylobacter infection may also contribute to mortality. Campylobacter organisms are isolated commonly from males than females. Homosexual men appear to be at increased risk for infection with a typical campylobacter species like Helicobacter cinaedi and Helicobacter fennelliae. Campylobacter infections can occur in all age groups. While the age specific attack rate is higher in young children. And the rate of fecal cultures positive for Campylobacter species is greatest in adults and older children. C fetus is covered with a surface S-layer protein that functions like a capsule and disrupts c3b binding to the organisms, resulting in both serum and phagocytosis resistance.
Ans 4: Infection person should drink plenty of fluids till the diarrhoea lasts to maintain hydration. Most patients with its infection have a self-limited illness and do not require antibiotics at all but to maintain electrolyte balance in the body. But in sever cases like high fevers, bloody stools, prolonged illness i.e., symptoms that last for more than one week, pregnancy, infection with HIV, and other immuno compromised states, antibiotics are required for treatment. When laboratory cultures have identified Campylobacter bacteria in the blood. C. jejui infections respond to a variety of antibiotics. The most commonly used antibiotics are azuthromycin (zithromax), levofloxacin (levaquin) and ciprofloxacin (cipro). And to reduce the diarrhea doctor may also recommend loperamide or other anti-diarrheal drug.
Ans 5: Cook all poultry products thoroughly and any juices run clear. All poultry should be cooked to reach a minimum internal temperature of 74 °C. Regular washing of hands with soap before preparing food and also after handling raw foods of animal origin. Avoid drinking unpasteurized milk or untreated surface water. Also to make sure that persons with diarrhea including children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection. Places without adequate sewage disposal systems, faeces and articles soiled with faeces should be disinfected before disposal. Good hygienic slaughtering practices also reduce the risk of campylobacter infection through meat. Prevention methods against infection in domestic kitchens are similar to those used against other foodborne bacterial diseases. Bactericidal treatment like heating i.e., cooking or pasteurization or irradiation is very effective method of eliminating campylobacter from contaminated foods. WHO is also working for strengthening the capacities of national and regional laboratories in the surveillance of foodborne, Campylobacter and Salmonella pathogens.
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