Listeria

&
Erysipelothrix
Filename: Listeria.ppt

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 Outline
 Microbes
– Corynebacterium,Listeria, Erysipelothrix
 Diseases
– Diphtheria,Listeriosis, Erysipeloid

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 Listeriosis

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 Listeria monocytogenes
short , motile,non-spore - forming, Grm + rods,
- hemolytic, looks like Group B
streptococcus but group B is catalase neg
and non-motile.
found in wild and domestic animals excreted
into soils
healthy human carriers 5-10 %
source of infection is food and animal contact.

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 Listeria Infections

 Neonatal sepsis or meningitis

 Spontaneous abortion or still birth
 Sepsis or meningitis in immunocompromised
patients
 Puerperal sepsis
Persons at risk: Pregnant, post partum, new born,
organ transplants

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 Listeriosis
 Disease of humans
– Sepsis
– Meningitis + encephalitis
 25% mortality

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 Listeria Pathogenesis
 Ingested raw contaminated food
 Penetrates cell of intestine
 common event
 most have T cells
 Facultative intracellular pathogen
 Immunocompromised host
 Transmitted congenitally

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 Listeriosis Diagnosis
 Monocytosis
– Peripheral blood & cerebrospinal fluid
 Gram stain
– Gram positive rods in CFS
 Culture
– Blood, CSF, skin lesions

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 Listeria: Virulence Factors
 Internalin an invasion factor controlled by
the inl A gene
 The organisms are taken into the cell by
forced phagocytosis, become enclosed in
a vesicle and rupture it.
 Listeriolysin - alpha hemolysis hly gene.
 Lecithinase - hemolysin Phospholipase

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 Listeria: Food poisoning
MILK and dairy products. This species
grows at refrigerator temp. 5-12o C
Isolated by cold enrichment.

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 Test for Listeria in Milk
Add fluorescent-labelled antibodies specific for
Listeria monocytogenes to milk
Pass through a flow cytometer. fluid is passed
through a small opening
Listeria detected by a laser beam
NO CULTURE NEEDED!!!

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 Listeriosis Prevention
Persons at risk
 avoid soft cheeses and unpasteurized
milk and processed meat that cannot be
cooked.
 thoroughly cook all meats especially
hot dogs
– left over meat should be cooked to
steaming.

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 Listeriosis Control
 Hygienic food processing
– contaminated vegetables
– vinegar in salads
 Antimicrobial agents
– Not cephalosporins
– Ampicllin + aminoglycoside
– bacteriostatic

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 Erysipeloid

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 Erysipelothrix pathogenesis
 Skin lesions
– fingers or hand
– violet or wine coloured
 Occasionally septicemia
– endocarditis
– afebrile arthritis

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 Erysipelothrix rhusiopathiae
 Gram positive rods
 Grow aerobically
– prefer 7% carbon dioxide
 Non motile
 Non hemolytic
 Produce hydrogen sulfide

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 Erysipelothrix
Epidemiology
 Found in mammals, poultry & fish
 Farmers, vets, slaughterhouse workers,
fish handlers

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 Erysipelothrix
Diagnosis & Control
 Diagnosis
– Typical lesions
– Occupation
– Blood culture if sepsis
 Control
– Self limiting
– Penicillin if complications

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 The End

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 Performance Objectives

Key terms, concepts

short answers

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 Key Terms

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 Key Terms

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 Key Organisms
 Corynebacterium
 Listeria
 Erysipelothrix

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 Key Concepts

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 Epidemiology of Listeriosis
 Disease/bacterial factors
 Transmission
 Who is at risk
 Geography/ season
 Incidence
 Modes of control

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 Short Answers
 Construct a table of the virulence factors
associated with listeriosis and the biological
activity of each
 Describe the clinical manifestations of
listeriosis
 Construct a table listing the common
Corynebacteria and the associated diseases.

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