Staph. Diseases Comparison Chart Part 2 Flashcards
symptoms:
fever
redness of skin
malaise
48-hours later sandpaper skin peels easily
scalded skin syndrome syndrome symptoms
affects children 0-5 who are immunocompromised
scalded skin syndrome epidemiology
how does SSSS spread?
person to person: shed n spread
risk factors:
secondary infection
fluid loss can cause death
risk factors of scalded skin syndrome
isolate infected patients to prevent spread and secondary infections
scalded skin syndrome prevention methods
scalded skin syndrome symptoms
symptoms:
fever
redness of skin
malaise
48-hours later sandpaper skin peels easily
scalded skin syndrome epidemiology
affects children 0-5 who are immunocompromised
risk factors of scalded skin syndrome
risk factors:
secondary infection
fluid loss can cause death
scalded skin syndrome prevention methods
isolate infected patients to prevent spread and secondary infections
symptoms:
fever –> rash –> low blood pressure –> organ failure –> death by cytokine storm
TSS symptoms
epidemiology:
women
menstruating
tampons
epidemiology of TSS
timeline of TSS
1980s: remove “rely”
1982: tampon labeling required
1985: remove poly-acrylate
why was removing poly-acrylate from tampons important?
decreased Mg++ = increased toxin production
prevention: keep food cold
food borne intoxication prevention
treatment: most cases resolve without treatment. good hydration helps
food borne intoxication treatment
epidemiology:
P or I2
epidemiology of food borne intoxication
virulence factors:
loves salt and low water, such as ham, mayo, whipped cream, grows in warm temps
virulence factors of food borne intoxication
food borne intoxication: heat stable or not?
heat stable
symptoms:
diarrhea
NAUSEA
VOMITING
abdominal pain
symptoms of food borne intoxication
wound infection with nausea and vomiting means…
Staph. + enterotoxin
epidemiology of TSS
epidemiology:
women
menstruating
tampons
decreased Mg++ = increased toxin production
why was removing poly-acrylate from tampons important?
food borne intoxication prevention
prevention: keep food cold
food borne intoxication treatment
treatment: most cases resolve without treatment. good hydration helps
epidemiology of food borne intoxication
epidemiology:
P or I2
virulence factors of food borne intoxication
virulence factors:
loves salt and low water, such as ham, mayo, whipped cream, grows in warm temps
symptoms of food borne intoxication
symptoms:
diarrhea
NAUSEA
VOMITING
abdominal pain
