T3 - Opisthorchiasis Flashcards
1
Q
- parasitic infection caused by liver flukes of the genus Opisthorchis
- infect the liver, gallbladder, and bile ducts of humans and other mammals
A
Opisthorchiasis
2
Q
two species under genus Opisthorchis
A
- Opisthorchis viverrini
- Opisthorchis felineus
3
Q
life cycle pattern of Opisthorchis
A
- Embryonated egg excreted in feces into freshwater environments
- eggs ingested by snail
- free-swimming cercariae encyst in skin or flesh of fresh water fish
- metacercariae in flesh or skin of fresh water fish
- fish ingested by human host
- excyst in duodenum
- adults in biliary duct
4
Q
mode of transmission of Opisthorchis
A
consuming raw or undercooked freshwater fish containing metacercariae
5
Q
Pathogenesis of Opisthorchis
A
- adult flukes reside in bile ducts, causing mechanical irritation and inflammation
- overtime, can lead to fibrosis, epithelial hyperplasia, and increased risk of developing cholangiocarcinoma
6
Q
symptoms of Opisthorchis
A
- abdominal pain
- indigestion
- fatigue
- diarrhea or constipation
- jaundice
7
Q
Diagnosis for Opisthorchiasis
A
- ultrasonography
- CT scan
- MRI
- cholangiography
- endoscopic retrograde cholangiopancreatography (ERCP)
- stool specimen
8
Q
ERCP
A
endoscopic retrograde cholangiopancreatography
9
Q
Geographical distribution of Opisthorchis viverrini
A
- northeast Thailand
- Laos
- Cambodia
- central and southern Vietnam
10
Q
Geographical distribution of Opisthorchis felineus
A
- Italy
- Germany
- Belarus
- Russia
- Kazakhstan
- Ukraine
11
Q
people at risk for opisthorchiasis
A
- people who consume raw or undercooked fish where the parasite occurs
- Asian or European travelers or immigrants
12
Q
treatment for Opisthorchiasis
A
- praziquantel
- albendazole
13
Q
praziquantel dose
A
25 mg/kg orally 3 times a day for 2 days
14
Q
albendazole dose
A
10 mg/kg orally once a day for 7 days
15
Q
prevention for opisthorchiasis
A
- avoid eating raw or undercooked freshwater fish from countries where the disease occur
- cook fish to atleast 145F or ~63C
- freeze at -20C for atleast 7 days
- freeze at -35C for atelast 15 hours
- freeze at -35C and store at -20 for atleast 24 hours