Gastroenteritis
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Transcript of Gastroenteritis
GASTROENTERITIS
Gastroenteritis
• Inflammation of stomach or intestines– Inhibits nutrient absorption and excessive H2O and
electrolyte loss
• Bacterial • Viral• Parasites • Poisoning by microbial toxins
– food borne intoxication
• Signs and Symptoms:– General features: diarrhea, loss of appetite, abdominal
cramps, nausea, vomiting and possibly fever– Dysentery – Typically self Limiting
• Enteric fevers – Systemic with severe headache, high fever, abscesses,
intestinal rupture, shock and death
• Epidemiology– Occurs worldwide– Oral to fecal route of transmission
• Water common reservoir • Overcrowding & poor sanitation are risk factors • Animals may be source of infection
• Prevention – Hand washing– Proper food handling and complete cooking– Pasteurization of milk and juices – Adequate sanitation– Safe water supplies
• Treatment– Rapid replacement of fluids and electrolytes– Anti-nausea medication – Antimicrobials may be used in severe cases
Bacterial Gastroenteritis
• 3 groups of gram negative bacteria account for most bacterial intestinal infections: – Vibrio cholerae (Cholera) – Enterics (Salmonella, Shigella, E. coli)– Campylobacter jejuni
Cholera
• Causative agent: Vibrio cholerae • High infectious dose
– Bacteria sensitive to stomach acid – Adheres to small intestine and multiply– Bacteria don’t enter cells
• Cholera toxin– Potent exotoxin – Causes intestinal cells
to rapidly pump out electrolytes
– Passive osmotic H2O loss follows
– Metabolic acidosis – Shock
• Heavy loss of fluid – “rice-water stool”
• Up to 20L of fluids lost per day• May discharge 1 million bacteria per ml of feces
• Untreated cases potentially fatal – Fluid/electrolyte replacement – Tetracycline reduces toxin production
Shigellosis
• Causative Agent: Shigella sp.– S. dysenteriae, S. flexneri, S. boydii, S. sonnei
• Low infecting dose – Bacteria not sensitive to stomach acid
– Characterized by fever and dysentery
• Infects cells of large intestine and initiates intense inflammatory response
• Dead cells slough off• Produces areas covered with
pus and blood
• All species produce enterotoxin and type III secretion systems
• S. dysenteriae produces powerful endotoxin– shiga-toxin
• Ciprofloxacin, rifampin or azithromycin may reduce duration and infectivity
Traveler’s Diarrhea
• Causative Agent: Escherichia coli– Multiple antigenic strains (O, H, K)– Virulent strains have fimbriae, adhesions and
multiple toxins
• Enterotoxigenic E. coli – Enterotoxins – Type III secretion system– Typically self limiting
• Enterohemorrhagic E. coli – O157:H7– Produce potent Shiga-like toxins and type III secretion
systems
• Antimicrobials cause increase in toxin production
Salmonellosis and Typhoid Fever
• Causative agent: Salmonella enterica – 2000 strains (serotypes) – Typhimurium and Enteritidis commonly cause
Salmonellosis – Typhi and Paratyphi cause Typhoid Fever
• Common intestinal flora of many animals
• Contaminated animal products are reservoir
• Reptiles, eggs and undercooked poultry
• Virulent strains tolerate stomach acid and pass to intestines
• Toxin induces phagocytosis in intestinal cells
• Pathogen reproduces inside phagosome killing host cell
• Bacteria (Typhi) may pass 倠䁝 through intestinal cells into bloodstream
Campylobacteriosis
• Causative agent: Campylobacter jejuni – Leading cause of bacterial diarrhea in United States– Estimated 1million cases annually with ~100 deaths
• Associated with poultry– Low infecting dose
• Virulent strains possess adhesions, cytotoxins and endotoxin – Induce endocytosis in cells of intestine and initiate
inflammation and bleeding lesions
• Non-motile mutants are avirulent
• Severe cases treated with ciprofloxacin or azithromycin
Bacterial Food Intoxication
• Staphylococcus aureus – Halotolerent; grows well in foods at room temp– Associated with cafeterias and social functions
• 5 heat stable enterotoxins:– 1000 for up to 30 min– Stimulate muscle contractions, nausea and intense
vomiting, diarrhea and cramping – Acute and self limiting
• symptoms begin 4-6 hrs after consumption and end within 24 hrs
Botulism
• Causative agent:– Clostridium botulinum
• Obligate anaerobic, Gram +, spore forming bacillus
– Produce 7 different neurotoxins • One of most deadly toxins known
• Signs & Symptoms– Dizziness, dry mouth, blurred vision– Abdominal symptoms include pain, nausea,
vomiting and diarrhea or constipation– Progressive paralysis
• Paralysis of respiratory muscles most common cause of death
• 3 forms of botulism:– Food-borne botulism – progressive paralysis of
all voluntary muscles due to toxin production
– Wound botulism – similar symptoms
– Infant botulism – bacteria grow in the intestines, producing non-specific symptoms• “floppy baby syndrome”