Week 7 Flashcards
(313 cards)
What are the two categories of bacterial GI infection?
infection and intoxication
Describe infection
bacterial pathogens develop in the gut after ingestion of contaminated food
e.g salmonella, campylobacter, pathogenic E.coli
incubation time at least 8-12 hours before symptoms develop
Describe contamination
bacterial pathogens grow in foods and produce toxins
examples - bacillus cereus, staph.aureas
relative short incubation time because of preformed toxin in food
What is diarrhoea?
abnormal frequency and/or watery stool usually indicates small bowel disease causes fluid and electrolyte loss severity varies widely from mild self-limiting to severe/fatal virulence of organism degree of compromise of the host
Describe gastroenteritis
nausea, vomiting, diarrhoea and abdominal discomfort
Describe dysentery
inflammatory disorder of the large bowel
blood and pus in faeces
pain, fever and abdominal cramps
Describe enterocolitis
inflammatory process affecting small and large bowel
What are the manifestations of GI infection within the GIT?
toxin effects (cholera) inflammation due to microbial invasion (shigellosis)
Describe the manifestations of GI infection out with the GIT
systemic effect of toxins (STEC)
invasive infection of GIT with wider dissemination (metastatic salmonella infection)
What is the barrier in the mouth to GI infection?
lysozyme
What is the barrier in the stomach to GI infection?
acid pH
What are the barriers in the small intestine to GI infection?
mucous bile secretory IgA lymphoid tissue (Peyer's patches) epithelial turnover normal flora
what are the barriers to GI infection in the large intestine?
epithelial turnover
normal flora
What are the main sources of GI infection?
zoonotic - symptomatic animals and asymptomatic shredders
human carriers (typhoid)
environmental sources
What is meant by the faecal-oral route?
any means by which infectious organisms from human / animal faeces can gain access to GIT of another susceptible host
What are the three Fs?
food
fluid
fingers
When is person to person transmission more likely?
small infectious dose
ability to contaminate and persist in the environment
What is important in the history of GI infection?
vomiting, abdominal pain, diarrhoea, frequency and nature of symptoms, travel history, food history, other affected individuals, speed of onset of illness, blood in stols
What should be examined for GI infection?
abdominal exam
temperature
features of dehydration
What are the laboratory diagnosis techniques for bacterial GI infection?
enrichment broth
selective media
differential media
Which species of bacteria are non-lactose fermenters?
salmonella and shigella
Why are antibiotics not generally used to treat GI infections?
may prolong symptoms duration
may exacerbate symptoms
promotes emergence of antibiotic resistance
may actually be harmful (STEC infection)
How can GI infections be controlled?
adequate public health measures
education in hygienic food preparation
pasteurisation of milk and dairy products
sensible travel food practises
What is the microbiology of campylobacter?
curved gram negative bacilli
microaerophilic and thermophilic
culture of campylobacter selective agar
C.jejuni most important species