Yersinia, E. coli, Dysentery, and Campylobacter: Facts
Yersinia
Yersinia: Tenf Gastroent d trans fecohid agcausal Yenterolitica germ bact description so small hesitation and G, and produces ecotoxicity ecology microb facultative anaerobes, mesophyll, grows in widely varying thermal condic aw = 0.95 pH:
Epidemiology: 7a8 pr s transm via fecal-oral route. The populations are suscep + + young, elderly and immunocompromised individuals
Fuents cont: d water consumption untreated sick food handlers or cntamindos x carriers, inadequate sanitation sh faeces
Food reservoir: water, meat, oysters, fish and raw milk
Descrip: s transm d enfer person to person when someone feces d q have it touches another person’s mouth d mano-ano-boca-mano-ano-frotis-mano/boca.la enre enferm given 24 and 48h ingestion dspues dGastroent
Symptoms: fever, diarrhea, abdominal pain, adenitis, erythema
Prevention / control: pgh, good pract h, d treatm water consumption dl health
Food hygiene: water chlorination correct dl d drink, water treatment and precautions residuales.correcto hygienic cooked food handlers d
Analysis / invest-diagnosis: should be performed to assign 1 person concerned and treatm-analysis of water-research health foods implicated in 1 outbreak
E. coli
E. coli: ag aliment Tenf causal toxiinf Escherichia coli germ descr short rod, G-, Facult aerob ecology opt30 microb-t ª Aw0.95 epidem 37th pH7, fte contam mambo, water, soil, feces, stiercol, man and animal digestive tract intest men and reserv animalsmeat food beef, chicken, turkey and pork
Descrip-ecoli: 6tipos enferm enterotoxigenicoECET: produc-entorotox thermolabile and thermostable EinvasivoECEI: invade the epithelial cells EhemorragicoECEH dl-tract digest-Epatógeno: EPEC-EagregativoECEA: persistent diarrhea, with difusaECAD period adherenci incubated 8a24h .
Symptoms: vomiting, fever, abdominal cramps, nausea, hemorrhagic colitis, kidney failure, even death
Prevention / control: of food hygiene: correct abast d water, adequate cooking alim, consumption lexe pasteurized almacenax proper refrigeration, washing fruits and vegetables right d , plan form manip. dl hygiene medium: L & D plan premises, equipment and superf, adequate sanitation
Analysis / invest: culture and identity microbiological and serological stool samples d d ill, manipulative and nourishment.
Dysentery
Dysentery: etiological shigella bacilli peq motionless, G –pathogenesis capable of producing less enf d 200 microorg ingested. s profusament multiply in the upper parts dl puedn small intestine and then penetrate the thick intest dL epithelial cells only source d sh epidem conocida.se infection have been reported chronic carriers d, d transm mechanism pers-pers trtam food and water and correction of balance hydroelectric and therapeutic antimicrobial
Prophylaxis: establish the diagnosis and control sources of infection by treatm portadores.la sick and interruption of the mechanism of infection can be established in 3 fields: family, institutional and community levels.
Campylobacter jejuni
Campylobacter jejuni: 1d considered etiologic agents of microbial producers d Ser gastroenteritis in the sh, thin rod, curved G-slow-growing rich media needs oxygen poor atmosphere rich in CO2. dl survive outside the intestine is poor and hardly played, not in a position d muxo resist desiccation or freezing t ª d, is sensitive to acidity and salinity
Epidemiology: includes 1Reserve formed x wild migratory birds and rodents. found in many animal foods like chicken d, q as the milk becomes a source of infection. Other risk factors include: drinking untreated water d, ingestion d d pork or beef salxixas to the barbecue, drinking raw milk and contact with animals
Clin company: said symptoms diarrhea, fever, pain abdomen, stool hemorragicas.Su impact on HIV + individuals is higher
Profilax: washing hands dspus d d Habr tate in contact with animals, cnsumo lexe pasteurized properly manip d meat and poultry, and a warm enough during cooking.