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Prof.Dr. Fhim Shaltout Professor of Meat Hygiene Faculty of Veterinary Medicne

Vibrio Cholera. Prof.Dr. Fhim Shaltout Professor of Meat Hygiene Faculty of Veterinary Medicne Benha University, Egypt. Vibrio Cholera. Introduction.

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Prof.Dr. Fhim Shaltout Professor of Meat Hygiene Faculty of Veterinary Medicne

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  1. Vibrio Cholera Prof.Dr. Fhim Shaltout Professor of Meat Hygiene Faculty of Veterinary Medicne Benha University, Egypt.

  2. Vibrio Cholera

  3. Introduction Cholera is an infection in the small intestine caused by the bacterium Vibrio cholerae. The main symptoms are profuse, watery diarrhea and vomiting. Transmission occurs primarily by drinking water or eating food that has been contaminated by the feces of an infected person, including one with no apparent symptoms.

  4. Vibriocholerae. The Bacteria that causes Cholera

  5. Identification • Gram-negative rods. • Curves or Comma shaped. • Non-spore forming • Highly motile-single polar flagella • Associated with salt water • Oxidase positive • Tolerate alkaline conditions to pH9.0 • Readily cultivated, Simple nutritional requirements. • Facultative anaerobe

  6. The disease • Acute infectious disease • is often fatal • characterized by severe vomiting, diarrhoea, and collapse

  7. Cholerae Afflicted Areas 2000

  8. Causes and Transmission Caused By: Vibrio cholerae • Indirect transmission • Vehicle borne • Reaches water through: • Vomiting • Diarrhoea • Carriers active or passive • Produces toxins in small intestines that cause severe diarrhoea and dehydration

  9. Infection • Through: • Contaminated water • Contaminated food • Eating with unwashed hands • Also house flies and other insects

  10. Conditions that lead to infection

  11. Symptoms The primary symptoms of cholera are profuse, painless diarrhea and vomiting of clear fluid. These symptoms usually start suddenly, one to five days after ingestion of the bacteria. The diarrhea is frequently described as "rice water" in nature and may have a fishy odor. An untreated person with cholera may produce 10 to 20 liters (3 to 5 US gal) of diarrhea a daywith fatal results. For every symptomatic person, 3 to 100 people get the infection but remain asymptomatic. Cholera has been nicknamed the "blue death" due to a patient's skin turning a bluish-gray hue from extreme loss of fluids.

  12. Typical Rice Water Diarrhea

  13. Symptoms If the severe diarrhea is not treated with intravenous rehydration, it can result in life-threatening dehydration and electrolyte imbalances. The typical symptoms of dehydration include low blood pressure, poor skin turgor (wrinkled hands), sunken eyes, and a rapid pulse. A person with severe dehydration due to cholera - note the sunken eyes and decreased skin turgor which produces wrinkled hands

  14. Life Cycle • Host drinks water • Bacteria moves through the stomach • Reach the intestine & produce flagella • Propel through mucus of the sm. intestine • Produce toxin causing diarrhea • Feces carry new bacteria into drinking water

  15. Life Cycle

  16. Stages of Cholera Stage 1 Stage 3 • Vomiting • Muscle cramps • Sudden onset and watery, painless diarrhea • Stool has a characteristic “rice water” appearance (gray, slightly cloudy with bits of mucus, and a slightly sweaty odor) • Start to recover • Mild to severe diarrhoea • Shock and dehydration • Loss of important minerals and electrolytes • Intense thirst • Reduced urination • Muscle cramps/weakness Stage 2 • Dehydration, Thirst and Shock • Cold Skin, sunken Eyes, weak pulse and feint high-pitched voice • Reduced urine • Muscle cramps and Muscle weakness

  17. Treatment • Oral Rehydration Therapy (ORT) • Solution of salts and sugars, taken by the mouth • Also homemade solutions (water, sugar, table salt, baking soda, and fruit) • Sometimes intravenous

  18. Anti biotics • Tetracycline • Shortens the course of the disease • Weaken the symptoms.

  19. Bacteriological Diagnosis Specimens: stool, vomitus. Stained smear Culture: alkaline peptone water of agar plate, and TCBS agar plate. Quick immunological methods: immunofluorescent “ball” test; PCR.

  20. Prevention/Risk Behavior • Squatter camps • Bad hygiene • Unsafe preparation of food • Drinking contaminated water • To bathe / swim in contaminated water

  21. Prevention • Immunization • Boiling water, covering food • Education • Personal and domestic hygiene • Prevention of contamination of water supplies • Improvement of sewage systems • Access to health care

  22. Food safty For shellfish in the shell, either a) boil until the shells open and continue boiling for 5 more minutes, or b) steam until the shells open and then continue cooking for 9 more minutes. Do not eat those shellfish that do not open during cooking. Boil shucked oysters at least 3 minutes, or fry them in oil for at least 10 minutes at 375°F (190°C), while keeping the pieces well separated.

  23. Cholera Although cholera may be life-threatening, prevention of the disease is normally straightforward if proper sanitation practices are followed. In developed countries, due to nearly universal advanced water treatment and sanitation practices, cholera is no longer a major health threat.

  24. The End

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