Wk7 - clinical microbiology 2 Flashcards
Bacterial GI infection agents include two categories according to the mechanism by which they cause illness
Direct infection – bacterial pathogens develop in the gut after ingestion of contaminated food.
incubation time of at least 8-12h before symptoms develop
Examples: Salmonella, Campylobacter, pathogenic E.coli
Intoxication (poisoning) - bacterial pathogens grow in foods and produce toxins
Relative short incubation time (as short as few hours) because of preformed toxin in food
Examples: Bacillus cereus, Staphylococcus aureus
Clinical terminology - diarrhoea
Abnormal frequency and/or fluid stool
Usually indicates small bowel disease
Causes fluid and electrolyte loss
Severity varies widely from milk-limiting to severe/fatal - virulence of organism, degree of compromise of the host
Clinical terminology - gastroenteritis
Nausea, vomiting, diarrhoea and abdominal discomfort
Clinical terminology - dysentery
Inflammatory disorder of the large bowel
Blood and pus in faeces
Pain, fever and abdominal cramps
Clinical terminology - enterocolitis
Inflammatory process affecting small and large bowel
manifestations of GI infection within GI tract (GIT) and outwith GIT
Within GI tract:
Toxic effects e.g. cholera
Inflammation due to microbial invasion e.g. shigellosis
Outwith GIT
Systemic effect of toxins e.g. STEC
Invasive infection of GIT with wider dissemination e.g. metastatic salmonella infection
Barriers to GI infection
Mouth - lysozyme
Stomach - acid pH
Small intestine - mucous, bile, secretory IgA, lymphoid tissue (peyer’s patches), epithelial turnover, normal flora
Large intestine - epithelial turnover, normal flora
Normal GIT flora
Lower GIT has very rich microbial flora (microbiome)
Each gram of faeces contains 100,000,000,000 microbes
1kg in weight of bacteria in the gut (most are anaerobes)
99% anaerobes
Still many important facultative organsisms particularly Enterobacteriaceae e.g. E.coli, Proteus spp
Protective and metabolic function
Sources of GI infection
Many GI infections are zoonotic - symptomatic animals (e.g. Salmonella Dublin), asymptomatic shedders (e.g. reptiles and salmonella carriage, E.coli 0157 in cattle)
Human carriers important for some (Typhoid - invasive infection - becomes incorporated into gut flora - can be passed easily to others)
Environmental sources - contamination of soil and produce e.g. Listeria, E.coli 0157
Transmission of GI infection
Faecal-oral - any means by which infectious organisms from human/animal faeces can gain access to GIT of another susceptible host
3F’s:
Food - contamination - farm to fork, cross contamination - distribution chain or domestic kitchen
Fluids - water, contaminated juices etc.
Fingers - importance of washing hands - after toileting, before and after preparing or consuming food and drinks
Person-to-person transmission - infectious dose (some have high dose e.g. e.coli, some have low dose e.g. norovirus), ability to contaminate and persist in the environment
Diagnosis of GI infection
History - can get useful clues - vomiting, abdo pain, diarrhoea, travel history, food history, blood in stools
Laboratory diagnosis of GI infection
10^10 organisms of normal gut flora per gram of faeces
Looking for a needle in a haystack so need to use various methods
Enrichment broth - contains nutrients that promote growth of the pathogen
Selective media - suppress growth of background flora while allowing growth of the pathogen
Differential media - distinguishes mixed microorganisms growing in presence of specific nutrients combined with an indicator that changes colour.
Salmonella will stain black, Shigella will stain pink
Microbiology of campylobacter
Curved Gram-negative bacilli
Microaerophilic and thermophilic (42oC)
Culture on Campylobacter selective agar
C. jejuni most important species
Epidemiology of campylobacter
Commonest bacterial foodborne infection in the UK
¨ Large animal reservoir (poultry, cattle, sheep, rodents & wild birds)
¨ Infection transmitted via contaminated food (esp. poultry), milk or water
¨ Marked seasonal peaks of infection in May & September
¨ Person-to person spread rare
¨ Large point source outbreaks uncommon (doesn’t multiply in food)
¨ ~70% of raw retail fresh (not frozen) chicken is contaminated with
Campylobacter
Pathogenesis of campylobacter
Inflammation, ulceration & bleeding in small and large bowel due to bacterial
invasion
¨ Bacteraemia can occur (extremes of age, immunocompromised)
¨ Rarely causes post-infectious demyelination syndrome (Guillain-Barre),
characterised by ascending paralysis
Clinical aspects of campylobacter
Incubation 2-5 days ¨ Bloody diarrhoea ¨ Cramping abdominal pain ¨ Vomiting is not usually a feature ¨ Fever ¨ Duration 2-10 days
Treatment of campylobacter
Fluid replacement is sufficient in most cases
¨ Clarithromycin for severe/persistent disease
¨ Quinolone (e.g. ciprofloxacin) or aminoglycoside (e.g. gentamicin) for invasive
disease
Control points for campylobacter
Reduction of contamination in raw, retail poultry meat
Adequate cooking
Microbiology of salmonella
Gram-negative bacilli
¨ Member of the Enterobacteriaceae
¨ Nomenclature confusing
n Majority of human infection caused by single species Salmonella enterica
n > 2000 serotypes defined on basis of lipopolysaccharide “O” antigens of the cell wall
and flagellar protein “H” antigens (Kauffmann-White scheme)
n Commonly referred to as if they are species in their own right e.g. Salmonella enterica
serovar Dublin is written as Salmonella Dublin.
¨ Non-lactose fermenters
¨ XLD plates most commonly used in clinical labs
Epidemiology of salmonella
Found in a wide range of warm and cold blooded animals
¨ Only S. Typhi & S. Paratyphi, the causal organisms of enteric fever (typhoid &
paratyphoid, do not have an animal reservoir
¨ Acquired via contaminated food, especially pork, poultry & other meat and
milk/dairy products
¨ Waterborne infection less common
¨ Large foodborne outbreaks can occur (can multiply in foodstuffs)
¨ Secondary spread via person-to-person transmission may be a feature
¨ Seasonal peaks in summer and autumn
Pathogenesis of salmonella
Diarrhoea due to invasion of epithelial cells in the distal small intestine, and
subsequent inflammation
¨ Bacteraemia can occur (extremes of age, immunocompromised)
¨ Distant organs may become seeded to establish metastatic foci of infection e.g.
osteomyelitis, septic arthritis, meningitis etc.
Clinical aspects of salmonella
Incubation 12-72 hours ¨ Watery diarrhoea ¨ Vomiting is common ¨ Fever can occur, and is usually associated with more invasive disease ¨ Duration 2-7 days
Treatment of salmonella
Fluid replacement is sufficient in most cases
¨ Antibiotics reserved for severe infections and bacteraemia
n Beta-lactams, quinolones or aminoglycosides may be used
¨ Antibiotics and antimotility agents prolong excretion of salmonellae in the faeces
Specific control points for salmonella
The introduction of immunisation of poultry flocks lead to a dramatic reduction in
S.Enteritidis in the UK