Post on 16-Feb-2016
description
Digestive Diseases
SALMONELLA
Small gram negative bacillus Salmonella spp. are relatively resistant to bile
acids H2S produced Acid and gas produced from glucose
S. typhi is a non-gas producer and produces minimal H2S
What is Salmonella?
Taxonomy:
Family Enterobacteriaceae Genus of Salmonella contains over 2, 000 sero-
species and is one of the most important pathogens in its family
Taxonomically, all strains of salmonella fall within one species – S. enterica
Salmonella
Taxonomy continued:
The genus continues to be recognized by the popular species names Salmonella enteritidis (enteritis) Salmonella typhimurium (enteritis) Salmonella cholerasuis (septicemia) Salmonella typhi (enteric fever, typhoid fever,
asymptomatic carriage) Salmonella paratyphi (enteric fever,
asymptomatic carriage)
Salmonella
Salmonella can contaminate raw meats,
including chicken, eggs, and unpasteurized milk and cheese products
These bacteria are also found in the feces (stool) of infected persons or pets (e.g., reptiles, chicks, dogs, cats).
Salmonella- Where is it found?
An infection with bacteria called Salmonella
Any of several bacterial infections caused by species of Salmonella, ranging from mild to serious infections
Salmonella germs have been know to cause illness for over 100 years
An estimated 1.2 million cases occur annually in the United States; of these, approximately 42,000 are laboratory-confirmed cases reported to CDC.
What is Salmonellosis?
Salmonella must be swallowed to
cause disease Food borne
Transmitted via improperly prepared, previously contaminated food or water For example eggs and poultry
products (chicken), fruit and vegetables
How does Salmonella spread?
After eating, smoking, or touching the mouth if hands
are contaminated with the bacteria and not washed well
Infected persons can spread the bacteria if they do not wash their hands well after going to the bathroom and then they handle food that other people eat
After handling infected or seemingly health animals and not washing hands
poultry, pigs, cows, rodents, and pets such as lizards, turtles, chicks, ducklings, dogs, and cats
Spread of Salmonella
Diarrhea (non-bloody), stomach cramps,
headache, fever, and sometimes vomiting
Occasionally can establish localized infection (e.g., in a joint) or enter the blood.
Symptoms
Affects all age groups
Groups at greatest risk for severe or complicated disease include infants, the elderly, and persons with compromised immune systems.
Risk Groups
Determining that Salmonella is the cause of
the illness depends on laboratory tests that identify Salmonella in the stool of an infected person
Once Salmonella has been identified, further testing can determine its specific type
Diagnosis
Salmonella infections usually resolve in 5-7 days and
often do not require treatment other than oral fluids Persons with severe diarrhea may require rehydration
with intravenous fluids Antibiotics, such as ampicillin, trimethoprim-
sulfamethoxazole, or ciprofloxacin, are not usually necessary unless the infection spreads from the intestines Some Salmonella bacteria have become resistant to
antibiotics, largely as a result of the use of antibiotics to promote the growth of food animals.
Treatment
No vaccine available Cook poultry, ground beef, and eggs
thoroughly Do not eat or drink foods containing raw eggs,
or raw (unpasteurized) milk If you are served undercooked meat, poultry
or eggs in a restaurant, don't hesitate to send it back to the kitchen for further cooking
Prevention
Wash hands, kitchen work surfaces, and utensils
with soap and water immediately after they have been in contact with raw meat or poultry
Be particularly careful with foods prepared for infants, the elderly, and the immunocompromised
Wash hands with soap after handling reptiles, birds, or baby chicks, and after contact with pet feces
Don't work with raw poultry or meat, and an infant (e.g., feed, change diaper) at the same time.
Prevention continued