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Bacterial Diseases
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Bacterial Diseases

Feb 25, 2016

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Bacterial Diseases. Pathogenicity. “the state of producing or being able to produce pathological changes and disease”. Staphylococcus. “a genus of gram-negative, nonmotile, opportunistic bacteria which tend to aggregate in irregular, grape-like clusters”. Readings Question #1. - PowerPoint PPT Presentation
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Page 1: Bacterial Diseases

Bacterial Diseases

Page 2: Bacterial Diseases

Pathogenicity

• “the state of producing or being able to produce pathological changes and disease”

Page 3: Bacterial Diseases

Staphylococcus

• “a genus of gram-negative, nonmotile, opportunistic bacteria which tend to aggregate in irregular, grape-like clusters”

Page 4: Bacterial Diseases

Readings Question #1

• Staphylococcus aureus is the most pathogenic of the staphylococci. What are its toxins capable of doing? What enzymes does it produce, and what is their known effect?

Page 5: Bacterial Diseases

Staphylococcal Food Poisoning

• caused by ingesting an enterotoxin• high resistance to heat, drying and radiation,

and high osmotic pressures• inhabitant of nasal passages…contaminates

the hands…..readily enters food• mechanical vectors• mayonnaise, cream sauces

Page 6: Bacterial Diseases

Skin and Wound Infections

• Sty: “infected follicle of an eyelash”

Page 7: Bacterial Diseases

Skin and Wound Infections (cont’d)

• Pimple: infected hair follicle• Abscess: more serious hair follicle infection– furuncle/boil: superficial– carbuncle: deeper

• Risk of underlying tissues becoming infected• Toxemia: toxins circulate

Page 8: Bacterial Diseases

Scalded Skin Syndrome

Page 9: Bacterial Diseases

Toxic Shock Syndrome

• S. aureus growth associated with the use of a new type of highly absorbent vaginal tampon

• swell with menstrual fluids and adhere to the vagina

• tears in the vaginal wall

Page 10: Bacterial Diseases

Streptococcus

“spherical shaped bacteria occurring in chains”

What are the implications for the embalmer when dealing with saprophytes?

Page 11: Bacterial Diseases

Streptococcus pneumoniae( pneumococcus)

• gram-positive ovoid bacterium• cell pairs surrounded by capsule• common cause of:

1) lobar pneumonia

2) meningitis

3) otitis media

Page 12: Bacterial Diseases

Lobar Pneumonia

• Readings question #2:• What is lobar pneumonia, and how is it

characterized?• What are some of the predisposing conditions

for this disease?

• penicillin and fluoroquinolones

Page 13: Bacterial Diseases

Meningitis

• 70% of the population are healthy carriers• Gram-positive encapsulated diplococcus• Leading cause of bacterial meningitis• Most cases between 1 month and 4 years• Broad-spectrum cephalosporins• CSF obtained by a spinal tap• Vaccine: Pneumococcal Conjugated Vaccine

Page 14: Bacterial Diseases

Otitis Media

• 85% before 3 years of age (Eustachian Tubes)

Page 15: Bacterial Diseases

Streptococcus pyogenes

• Scarlet Fever: streptococcal pharyngitis• Septic Sore Throat: respiratory secretions– penicillin

• Puerperal Sepsis: Childbirth/Childbed Fever• Rheumatic Fever: arthritis and fever– 50% inflammation of the heart– penicillin– Syndenham’s chorea

Page 16: Bacterial Diseases

Clostridium

• obligate anaerobes• rod-shaped cells that contain endospores

• Clostridium botulinum: botulin

Page 17: Bacterial Diseases

Readings Question 3

• Clostridium tetani causes what bacterial infection? Describe the characteristics of this microbe. Where is it found? What are its symptoms, and what causes them?

Page 18: Bacterial Diseases

Gas Gangrene

Page 19: Bacterial Diseases

Gas Gangrene

Page 20: Bacterial Diseases

Readings Question #4

Clostridium perfringens is the causative agent of a postmortem condition known as tissue gas.

List 3 things that may result in this condition in the decedent.

List 7 conditions that predispose the decedent to tissue gas formation.

Page 21: Bacterial Diseases

Food Intoxication

• Clostridium perfringens Gastroenteritis: one of the more common forms of food poisoning in the United States

• improper handling of meat during the slaughtering of animals

• 2 main causes: 1) keeping foods warm for more than 20 minutes

2) inadequate refrigeration