Презентация на тему Salmonellose infections. Microbiological characteristic and diagnostic

gram-negative bacillus with size 2-4 x 0,5 microns. They are

mobile due to the presence of peritrichrally located flagella.

Specialty: Infectious disease

Symptoms: Diarrhea, fever, abdominal cramps, vomiting

Biochemical properties: Do not fermente lactose or sucrose, produce acid and gas from glucose – S. typhi is gas negative, produce H2S.

Salmonella sp. Gram stain

and colonization.

2. Ability to intracellular parasitism, to prevent phagocytosis,

to multiply in cells of lymphoid tissue are expressed in pathogens of typhoid fever, paratyphoid A and B, contributing to chronic carrier.

3. Endotoxin (LPS).

4. Thermolabile and thermostable enterotoxins.

5. Cytotoxins.

6. Plasmids of virulence and R-plasmids are of significant importance.

7. Vi - antigen inhibits the action of serum and phagocytic bacteriocidal factors.

intestinal epithelium by means of adhesins, such as those

encoded within SPI-3 and SPI-4.
2 and 3, Invasion of bacteria follows, and engulfment is mediated by virulence factors encoded within SPI-1 and SPI-5.
4, Alternatively, bacterial cells can also be directly taken up by dendritic cells from the submucosa.
5, Once inside the cytoplasm, Salmonella is localized within the SCV, where it replicates. Factors encoded within SPI-2 and the pSLT plasmid are essential for survival.
6, The SCVs transcytose to the basolateral membrane and release the internal cells to the submucosa.
7, Bacteria are internalized within phagocytes and located again within an SCV, where SPI-3, in addition to SPI-2 and the pSLT plasmid, play an important role. Lastly, these infected phagocytes can disseminate through the lymph and the bloodstream. (Modified from reference 347 with permission from the BMJ Publishing Group.)‏

medium
Growth on medium Endo

- LACTOSE AND Sucrose FERMENTATION

Blackening of the environment -

PRODUCTION OF H2S

Changes in coloring to yellow (acidification) - FERMENTATION OF GLUCOSE TO ACID. The same + gas - FERMENTATION of glucose to acid and gas.

Change in color on bright crimson (alkalinization) - FERMENTATION of the ureter.

family of Enterobacteriaceae. Its taxonomy has been revised and has

the potential to confuse. The genus comprises two species, Salmonella bongori and Salmonella enterica, the latter of which is divided into six subspecies: S. e. enterica, S. e. salamae, S. e. arizonae, S. e. diarizonae, S. e. houtenae, and S. e. indica.The taxonomic group contains more than 2500 serotypes (also serovars) defined on the basis of the somatic O (lipopolysaccharide) and flagellar H antigens (the Kauffman–White classification). The full name of a serotype is given as, for example, Salmonella enterica subsp. enterica serotype Typhimurium, but can be abbreviated to Salmonella Typhimurium. Further differentiation of strains to assist clinical and epidemiological investigation may be achieved by antibiotic sensitivity testing and by other molecular biology techniques such as pulsed-field gel electrophoresis, multilocus sequence typing, and, increasingly, whole genome sequencing. Historically, salmonellae have been clinically categorized as invasive (typhoidal) or noninvasive (nontyphoidal salmonellae) based on host preference and disease manifestations in humans.

may vary from mild to severe and usually begin

six to thirty days after exposure. Often there is a gradual onset of a high fever over several days.
 Weakness, abdominal pain, constipation, and headaches also commonly occur.  
Diarrhea is uncommon and vomiting is not usually severe. 
Some people develop a skin rash with rose colored spots.  In severe cases there may be confusion.  
Without  Other people may carry the bacterium without being affected; however, they are still able to spread the disease to others.
 Typhoid fever is a type of enteric fever along with paratyphoid fever.