Diseases Acquired through the alimentary routeBotulismHemorrhagic colitis (Escherichia Coli 0157:H7)
Clostridium botulinum
Gram-positive bacteria Rod shaped Most commonly found in the soil Spore forming Strict anaerobe Heat sensitive Prefers low acidic environment
Botulism
Severe intoxication from the exotoxin produced by Clostridium botulinum Results 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 form
In 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 1994 The 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 restaurant
30 people were affected and 4 required mechanical ventilation
Symptoms
The first signs generally relate to the effects of the toxin on the nervous system Person may experience dizziness, difficulty in
swallowing, and double vision Nausea, vomiting, and diarrhea may occur earlier, ant
the same time or later Descending paralysis and death usually occurs from
respiratory paralysis
Treatment and Prevention
Treatment Intramuscular (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 negative Morphology: Straight rods Aerobic/Facultative anaerobic Not spore forming Non capsulated and motile
E. Coli
E. coli is a normal inhabitant of the intestines of all animals including humans
Useful function in the body: suppresses the growth of harmful bacterial species and helps in the synthesis of vitamins
Only some E. coli are pathogenic Cause either diarrhea or illness outside the intestinal
wall
E. coli
Consists of a diverse group of bacteria Pathogenic 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 dysentery EAEC- eteroadherent E. coli- childhood diarrhea, some cases of
traveler’s diarrhea EAggEC- 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
meats different 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 symptoms
Diarrhea is watery at first, but in most victims, becomes bloody
Occasional 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 necessary
Some 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
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