According to CDC statistics there are 80,000 illness and 100 death annually in the USA that is related to vibriosis in general (CDC, 2016); moreover, about 95% of seafood food poising cases in the USA are caused by Vibrio Vulnificus. (Outbreaknewstoday, 2015)
In 1979, the first case is documented .Vibrio Vulnificus is gram negative motile rods, halophilic, lactose fermenter, and it is considered as a pathogenic bacteria. This bacteria usually present in warm sea water, the infection is usually happen as a result of consumption of contaminated raw or undercooked sea food, and also it may happen in the form of wound infection through open wound. (Nicolas, 2011)
In 2015, an outbreak occurred in Florida which is caused by Vibrio
Puchenkova, S. G. (1996). "Enterobacteria in areas of water along the Crimean coast". Mikrobiolohichnyi zhurnal (Kiev, Ukraine : 1993) 58 (2): 3–7
Trabelsi, H., Dendana, F., Sellami, A., Sellami, H., Cheikhrouhou, F., Neji, S., … Ayadi, A. (2012). Pathogenic
Objective data are observable and measurable. This information is usually obtained through the senses as sight, smell, hearing and touch, during the physical examination of the patient. During Mary was assessed, this is the objective data: symmetrical abdomen, bowel sounds in all quadrants, tender to palpation in the lower quadrants, guarding, skin is warm and moist and her lips and mucous membranes are dry.
Bloodborne Pathogens are pathogenic microorganisms that can eventually cause disease. They are found in human blood and other bodily fluids such as synovial fluid, semen, vaginal secretions, cerebrospinal fluid and any other fluid that mixes or has contact with blood. The bloodborne pathogens are pathogenic, which means they are disease causing, and they are also microorganisms, which means that they are very small so the human eye cannot see them.
Many say that history repeats itself, and throughout history, the spread of food-borne diseases has been constantly threatening humans. Salmonella, a disease which attacks numerous people a year, has returned, infected, and put people under panic of what they are eating. According to Foodborne Diseases, it is stated that “Salmonella comprises a large and diverse group of Gram-negative rods. Salmonellae are ubiquitous and have been recovered from some insects and nearly all vertebrate species, especially humans, livestock, and companion animals” (Gray and Fedorka-Cray 55). Because of the flexibility and the ability to reproduce rapidly, this infamous disease still remains as one of the most common threats in our society as well as an unconquerable problem that humans face these days.
L. pneumophila belongs to the genus Legionella. This genus also causes Pontiac Fever, a milder illness resembling the flu. Infections by Legionella bacterium, separately or together, is sometimes called legionellosis. L. pneumophila is a ubiquitous organism which thrives in warm, moist places – including water pipes. It is thin, pleomorphic, flagellated and Gram-negative. It is the primary human pathogen of its genus. It does not have endospores or a capsule and morphologically it is a rod-like bacteria. Although, it is considered Gram-negative, it stains poorly because of its lipopolysaccharide outer layer of the outer cell membrane. It is non-acid-fast, aerobic and non-fermentative. It is not pigmented but it is oxidase and catalase positive. Its optimum temperature is around 35 degrees Celsius or 95 degrees Fairinheight and it is capable of surviving temperature ran...
Necrotizing Fasciitis (flesh eating bacteria ) from an essay by Katrina Tram Duong, edited by S.N. Carson M.D.
"Bloodborne Pathogens : MedlinePlus Medical Encyclopedia." U.S National Library of Medicine. U.S. National Library of Medicine, n.d. Web. 09 Feb. 2014.
In the last decade, the number of prescriptions for antibiotics has increases. Even though, antibiotics are helpful, an excess amount of antibiotics can be dangerous. Quite often antibiotics are wrongly prescribed to cure viruses when they are meant to target bacteria. Antibiotics are a type of medicine that is prone to kill microorganisms, or bacteria. By examining the PBS documentary Hunting the Nightmare Bacteria and the article “U.S. government taps GlaxoSmithKline for New Antibiotics” by Ben Hirschler as well as a few other articles can help depict the problem that is of doctors prescribing antibiotics wrongly or excessively, which can led to becoming harmful to the body.
Health Canada estimates that about two million Canadian suffers foodborne illness per year and CDC (Center for Disease Control) estimates approximately 76 million foodborne illness cases occur in the United States per year. However, many foodborne illness cases are unreported. Some of the most common bacteria and viruses that cause foodborne illness are Salmonella, Campylobacter, Escherichia coli O157:H7, and Hepatitis. In the following report, you will read some of the major foodborne illness outbreaks in Canada and United States.
Water-borne transmission refers to diseases that are acquired via usually contaminated freshwater. Infection occurs during bathing, swimming, drinking, preparing of food, or in the consumption of food that has been infected with a water-borne pathogen. Most of water-borne pathogens are protozoa, bacteria, viruses, and parasites. Common examples of water-borne pathogens are Cryptosporidium parvum, Giardia lamblia, Campylobacter jejuni, Vibrio cholerae, and Legionella pneumophila, along with man...
The disease, cholera, is an infection of the intestines, caused by the bacterium Vibrio cholerae. As stated in Microbes and Infections of the Gut, the bacterium is “a Gram-negative, comma- shaped, highly motile organism with a single terminal flagellum” (105). Cholera is characterized by the most significant symptom that presents with the disease, diarrhea, and victims can lose up to twenty liters of body fluids in a day. Cholera can be a serious disease, due to the serious dehydration that can occur, but it is only fatal if treatment is not administered as soon as possible. This research paper includes information on the causes of cholera, symptoms, ways of treatment, studies of treatments, complications that may occur, the tests and diagnosis for cholera, and finally, the ways the cholera bacterium may be transmitted.
Produced by the bacteria, vibrio cholerae that creates a toxin that affects the absorption of water in the small intestine, Cholera is an infectious disease. The majority of the bacteria is wiped out by gastric acid when ingested, while the surviving bacteria settle in the small intestine and begin making the toxin that produces the symptoms of Cholera. The toxin created by the bacteria, Vibrio Cholerae, is a exotoxin. Vibrio Cholerae is a member of the Vibrionaceae family of curved gram-negative rods. They are found in coastal waters and estuaries, and tend to grow best in the company of salt. However, they can develope in lower salinity when it is warmer and contains sufficient organic materials. (Harris, LaRocque, Qadri, Ryan, Calderwood/ 2012)
The most commonly recognized food borne infections are those caused by the bacteria Campylobacter, Salmonella, and E. coli 0157:H7, and by a group of viruses called Calicivirus, also know as the Norwalk viruses. “Thousands of types of bacteria are naturally present in our environment, but not all bacteria cause disease in humans.” (Schmutz 1)
According to the recent studies around 76 million illness i.e. 325,000 hospitalization in the United States are caused because of food poisoning.