Name: Rita Thomas
Causative Agent: Clostridium perfringens
Disease: Gas Gangrene, food poisoning
Classification of the causative agent: C. perfringens is a gram-positive, rod shaped, anaerobic, spore-forming, pathogenic bacterium of the genus Clostridium. It is usually present in nature and often can be found in components of decaying vegetation. The spores of the organism persist in soil, different types of sediments, and areas that are subject to human or animal fecal contamination. It frequently occurs in the intestinal tract of humans and other vertebrates, insects, and soil. It has the shortest reported generation time of any organisms, approximately 6.3 minutes in thioglycollate medium.
Virulence factors of the causative agent: C. perfringens can survive in high temperatures such as 54-140 degrees Fahrenheit. The spores quickly germinate causing the bacteria to grow. This bacterium grows the quickest at temperatures such as 109-117 degrees Fahrenheit. If the food is served without reheating to kill the bacteria, live bacteria may be consumed. The bacteria then produce a toxin inside the intestines that causes illness.
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perfringens food poisoning are the results of ingesting improperly stored and cooked foods, Normally, the bacteria is found on food after cooking, and these bacteria can multiply and cause large consumption of C. perfringens resulting in food poisoning. The foods most commonly infected with C. perfringens are meats, meat products, gravies, dried or pre-cooked foods, foods prepared in large quantities and kept warming for long period of time before serving. Food poisoning outbreaks occur most often in hospitals, school cafeterias, prisons, nursing homes, or catered food events. Everyone is susceptible to C. perfringens, food poisoning, but very young and elderly are at higher risk due to a weaker immune
This also protects the bacteria from, the other T
A common symptom of Clostridium difficile is diarrhea (Aberra & Curry, 2017). It can affect patients in hospitals drastically due to the inability of their bodies absorbing nutrients needed to help them.
Winnable Battle- Safe Food Objectives: Approximately 1 of 6 people in America get sick from eating contaminated food. Some people recover and few others may suffer from complication such as kidney failure, miscarriage or brain and nerve damage (10 Colorado winnable battles). In Colorado, there is at least 41% of foodborne outbreaks report and investigation each year. This is an enormous number that underscores the need for vigilance and highlights the importance of the food safety programs to identify foodborne illnesses (10 Colorado winnable battles).
Researchers used nursing theories to help guide research on complicated phenomena(Connelly, 2014). After reviewing evidences collected on the topic "Antibiotic therapy and Clostridium difficile infection (CDI)", the most common theories that have been cited are, exposure to antibiotic, especiallyin patients that have been previously diagnosed with bacterial infections(respiratory, urinary and osteoarticular infections) are significanly at risk for acquiring CDI and theory for prevention cited was implementation of an Antibiotic stewardship program. Inaddition,hand hygiene, contact precaution and environmental cleaning protocols where other interventions listed. Concept Definitions Exposure to antibiotic- is operationally defined as the last time within 30 days a hospitalized patients received antibiotic therapy before the current hospital
It is also stated some Exclusions and hygiene practice Some common types of food poisoning are succeeding Salmonella, Campylobacter, Cryptosporidium, Ecoli O157, Listeria Monocytogenes, Shigella - Bacillary Dysentery, Small Round Structured Virus. In Campylobacter, Symptoms include an overall feeling of disease, diarrhea, severe abdominal pain, high fever and sometimes vomiting. First symptoms can take up to 4 days from the eating of polluted food, but is more usually 12 - 48 hours. This infection normally continues 3 weeks but can last longer. This contagion is caused by large numbers of bacteria living on food.
Of the Enterobacteriaceae family, there are genera that are in the normal human flora. Some species such as K. pneumoniae and E. coli are opportunistic pathogens which can capitalize on weakened host defenses and cause food poisoning (Baron, 1996). S. enterica secrete proteins that help aid in intracellular invasion and proliferation (Hensel, 2009). K. pneumoniae is a part of the normal human mouth, skin, and intestine flora, but can wreak havoc if inhaled (Ryan,
Clostridium difficile infection and transmission prevention continues to represent а difficult and serious challenge in patient safety and infection prevention. A single inpatient Clostridium difficile infection costs more than $35,000 in average and the estimated yearly cost burden for the health care system is more than $3 billion (MedPage Today, 2012). The epidemiology of Clostridium difficile infection is continue to change, and its presence in the community and the healthcare settings has caused healthcare personnel continue to re-evaluate approaches and perspectives. There are many risk factors for Clostridium difficile infection such as an exposure to antibiotics, advanced age, and hospitalization.
Being able to identify unknown microbes from systematic testing is what makes the field of microbiology so important, especially in infectious disease control. Using the testing procedure laid out by the microbiology field we are able to identify unknown bacteria present in our everyday lives, and along the way learn a lot about their characteristics that separate them from other types of bacteria. Being able to do this is vital in order for us to understand why microbes are present in certain places, how they are able to grow and what restricts their growth, that way they can be combatted if necessary. These techniques for determining unknowns are also important for isolating and testing infectious disease microbes in order to prevent spreading. Another important aspect of being able to identify unknown microbes is the
Clostridium difficile Clostridium difficile is a microbial bacterium that is also human pathogenic. C. difficile is usually found in a hospital environment, and in the form of endospores. Due to bad hygiene, it can be transferred from things like a bedpan or unsanitary surface into the body orally. It goes through the mouth and ends up in the intestines where it comes out of the endospore state and into its vegetative state. While in the intestine C. difficile starts to flourish and that is when it causes harm to the body.
for Disease Control & Prevention (2010) 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized and 3,000 die each year from foodborne diseases. " Numerous food regulations make the details complex, but the concepts are simple. Adulterated food is not fit for distribution or consumption because it includes an added substance, whether natural or man-made, or is missing something in a way that fails to comply with legal standards and consumer expectations and can cause serious illness. Not all food containing foreign substances or pathogens is adulterated--meaning suppliers may legally send food service providers such food even though it could prove harmful to
Some of the most common causes of food poisoning are related to raw or undercooked meat. This includes meats and chicken, fish and other seafood, and even luncheon meats that are not properly refrigerated. Unpasteurized dairy products such as milk, cheese, and dairy drinks are also common culprits. Surprisingly, even foods which are supposed to be quite healthy can lead to sickness if not properly prepped.
Food Safety In today’s society we have progressed tremendously when it comes to safety in the food industry. We are no longer in the times where food places are allowed to serve food in filthy conditions. There are a large number of acts that have been passed in order to ensure the wellbeing of the public. Some of the stepping stone acts being the Meat Inspection Act and Pure Food and Drug Act of 1906.
There are many restaurants that have procedures that help to decrease e-coli and many other food-borne illnesses. There are many illnesses such as salmonella typhi; this report is manly about restaurants in the food chain called Chipotle, in Washington and Oregon. Restaurants have a reputation in these two states will most likely ruin the reputation of this chain forever because these restaurants had an outbreak of E-Coli that sickened over 33 people. On October 30th, many of the restaurants in Washington and Oregon were closed by the regulatory authorities to stop the spreading of E. coli.
Staphylococcal enterotoxins are thermostable and maintain heating to such a temperature at which staphylococci themselves are killed. The incidence is quite high. In fact, it is higher in the summer than at other times of the year. The reason most often is related to meat dishes and cakes with custard, perhaps because staphylococci, being resistant to high concentrations of protein, salt and sugar, thrive in these products without being competitive. Outbreaks are usually associated with the consumption of food with long shelf life at room temperature.
Escherichia Coli 0157: H7 This paper will specialize on a specific type of bacterial foodborne illness caused by the bacteria Escherichia Coli. E. coli was discovered by Theodore von Escherich in 1885. E.coli is a natural found bacteria that lies throughout the intestinal tract of warm blooded animals and comes in many forms only one of which is deadly. This form is E. coli 0157:H7 which can be caused by direct exposure to fecal matter to kill this rouge