Professional Documents
Culture Documents
Fungal Infections
Yeast (single cell), molds – pathogens of plants, only ~50 species cause human disease
Mycotoxins
Mycoses – infections in/on body, problem for immunocompromised
Candidiasis
o Thrush, vaginitis, nails
Madura food
o Soil organisms
Athletes foot, fungal infection of the eye, ringworm
o Antifungal treatments treat most (eye is harder to treat)
Treatment – treatments topical to limit toxicity (eukaryotes), unique sterol-ergosterol-azoles
target, some drugs target fungal cell wall and chitin
Bacterial soil borne
Tetanus – clostridium
o Soil contaminated puncture wound
o Potent exotoxin
o Organism is non-invasive
o Blocks relaxation of muscles
o Treat with antitoxin and antibiotics, prevent with vaccine (needs booster)
Water:
Most common source of infection
Coliforms – bacteria found in fecal matter
o Most are enteric bacteria (E.coli, Klebsiella, Enterobacter)
o Coliform test – water thru filter, filter on EMB plate, should be negative (<1/100ml) for
drinking water
EMB is selective and differential
Effluent – what is released after sewage treatment
Treatment:
o Primary: physical removal
o Secondary: biological removal
Activated sludge floc (Zooglea ramigera)
o Tertiary: chemical and physical
UV light, chlorine
Septic tanks:
o Microbes decompose sludge, has to be pumped out, gravel and soil do final filtration
into groundwater
Purification:
o Deep wells don’t need purification
o Flocculation – precipitation of insoluble by adding alum, chlorination
o Potable and recreational water sources of infections
Traveler’s diarrhea
o Various strains of E. coli – 3-4 days
Cholera
o Asia, south America, Africa
o Vibrio
o Fecal contamination of water
o Shredding of intestinal lining due to enterotoxin, rice water stools
o Replace fluids and electrolytes, antibiotics don’t do much
o Vaccines available but short term
Legionnaire’s disease
o Water distribution systems, cooling towers, aerosols, not person to person
o Mild symptoms (Pontiac fever), self-limiting
o Older pop – pneumonia
o Treatment – antibiotics
Typhoid fever:
o Salmonella
o Bacteria multiply in macrophages, invade intestinal mucosa
o ~4 weeks of symptoms
o Treated with antibiotics (vaccine available)
o Some are carriers (Typhoid Mary)
Giardiasis (a protozoa)
o Fecal-oral transmission of cysts
o Filtration eliminates, but not chlorine or UV alone
o Filtration + boiling best
o Cysts attach to intestinal wall, diarrhea, people can be carriers
o Drugs available (Eukaryote)
o Diplomonad
Cryptosporidiosis (protozoa)
o Cysts resistant to chlorine and UV – more resistant than Giardia
o 50% of waterborne outbreaks
o Self limiting, mild diarrhea (2 wks)
o Immunocompromised more serious
Amoebiasis
o Amoebic dysentery
Protozoa
o Fecal-oral (cysts)
o 30+ bowel movements per day
o Drugs available, but not great
Protozoan Meningoencephalitis
o Brain-eating, lives in soil, contaminates water
o Enters nose and burrows into brain death within a week
o Outbreaks in summer – shallow warm water
o Neti pot warning
Blood fluke life cycle (Schistosoma)
o Fluke is a flatworm
o Fecal-oral
o Eggs hatch in water free-swimming form, enters snail burrows into human
o Bloody urine
o Responds to Mectizan
Guinea worm
o Humans drink water contaminated with juvenile worm or crustacean that has juvenile
worms
o Worms develop and nest under skin – grow long, when step into water, worms come
out
o Can’t be treated with mectizan
o Need to pull it out slowly over a month
o Carter center trying to eradicate it
Food – borne:
Food preservation – cold, pickling, drying, heating, chemical, irradiation
Foodborne illnesses follow normal patterns, exponential phase depends on temp and nutrients
Food poisoning: intoxication, presence of toxin (true food poisoning is when food itself is the
cause)
Vs food infection – organism lives and grows and causes illness
Microbial sampling – rapid tests to find pathogens in food
Staphylococcus intoxication
o Not usually reported
o Superantigenic enterotoxin, heat stable
o Antibiotics not helpful
o Custard, creams
o Refrigeration good inhibitor
o S.aureus – rapid onset (30min), vomiting, diarrhea, 24 hours
Clostridium
o C. perfringes
Most common food poisoning
Diarrhea, cramps, no vomiting, 24 hours
Meat, fish – 7-15 hrs after ingestion
o C. botulinum
25% fatal
Neurotoxin
Foods not cooked after processing – canned corn, honey
Muscle paralysis, die by suffocation
Treat with antitoxin (antibodies produced in horses)
Infections:
Salmonellosis
o Colonization of Salmonella
o Fecal/oral, uncooked eggs, poultry
o 8-48 hrs after ingestion
o Vomiting, fever, diarrhea
o Self limiting 48 hrs – 1 week
o Antibiotics if septicemia
Campylobacter
o Sporadic cases
o Common, bloody diarrhea (2-5 days)
o Common in birds, poultry
E. Coli
o Most non-pathogenic
o O-LPS, H-flagellar antigens
o Enterotoxin (verotoxin/shiga toxin)
o Bloody diarrhea, kidney failure
o O157:H7 infection
Cook hamburger thoroughly
Vegetables and ground beef
3-4 days after ingestion
Bloody diarrhea, fatal in very young or elderly
Treatment: replace fluids, maybe antibiotics
Listeria
o Psychrotolerant
o Elderly and pregnant most susceptible
o Treat with IV antibiotics
Shigellosis (bacillary dysentery)
o Dysentery = severe diarrhea with cramping
o Shigella (4 species)
o 3 days after ingestion
o Tenesmus (rectal cramping)
o Fecal/oral or through food and water
o Outbreaks in crowded living conditions
o Treatment: replace fluids, antibiotics
Norovirus and rotavirus
o Vomiting, 24 hours
Toxoplasmosis
o Protozoa
o Cat feces and undercooked meat
o Self-limiting
o Pregnant women: blindness, stillborn, mental retardation
Tapeworm
o Infects cattle , from feces
o Worm makes cyst in cow muscle, goes to intestines
o Eggs travel and encyst (serious if in brain or eye)
o Mectizan treats
Roundworm/trichinosis
o Similar to tapeworm, but pigs instead of cows
o Symptoms like food poisoning
o Muscle pain
o Freezing meat kills cysts
Industrial Micro:
Biofuels
Bioconversions/biotransformation:
o Use microbes to simplify or reduce cost of chemical synthesis
Bioremediation
o Microbes to transform harmful substance into non-toxic ones
Food
o Yeast, algae, bacteria
o Baker’s yeast
o Cultured buttermilk, sour cream, yogurt, fermented milk beverages
o Cheese – curd is solid, whey is liquid waste, salt added, ripening – action of
microorganisms on curd
o Vinegar (alcohol acetic acid), requires bacteria
o Sauerkraut, pickles, olives, Poi all require bacteria
o Soy sauce (mold – fungus)
o Beer, wine, spirits – brewer’s yeast
Genetic engineering
o Restriction enzymes from bacteria
o Recombinant DNA, transgenic, cloning
o Microbial production of animal proteins (somatotropin/growth hormone)
o GMO/transgenic organism – permanent presence of foreign genes
Improve productivity or disease resistance, herbicide resistance
Insect resistance
o Gene therapy – hereditary diseases, replacement gene therapy
Technical difficulties (vectors – retrovirus?)
CRISPR/CAS9 – archaea and bacteria evolved system to repair DNA, can
remove/introduce mutation