Gastrointestinal System

Diseases
Part 1
Bacterial Diseases of the Digestive System
Dental Plaque
 A continuously
formed coating
(biofilm) of
microorganisms &
organic matter on
tooth surfaces
 The first step in tooth
decay & gum disease
 Plaque begins to
form within 24 hours
after cleaning
 Plaque formation
begins as positively
charged proteins in
saliva adhere to •Streptococcus mutans &
negatively charged
enamel Streptococcus sanguis are
responsible for forming
plaque
Dental Caries (Tooth Decay)
 The chemical dissolution of enamel & deeper
parts of teeth
 The most common infectious disease in
developing countries because of refined sugar in
diet
 Unchecked, the decay can proceed through the
enamel, into dentin, pulp cavity, & eventually
cause an abscess in the bone supporting the
tooth

 Causative agent: Streptococcus mutans is the most

common, Lactobacillus, & Actinomyces viscosus are
also possible
Formation of Dental Caries
Dental Caries
Treatment
Cavities are filled
with amalugum or
composite
Prevention
 Flouride
 helps reduce the
solubility of teeth.
 The amount of
fluoride that can
be added to the
diet or used
topically is limited
due to flouride
toxicity
 Reducing the
amount of dietary
sucrose
 Fissure sealants
 Periodontal Disease

 A chronic, generally
painless infection
that affects over
80% of teenagers &
adults
 The major cause of
tooth loss
 A combination of
gum inflammation &
erosion of
periodontal
ligaments & the
bone supporting
teeth
 Periodontal Disease

 Gingivitis: the mildest form of periodontal

disease, which affects only the gums

 Acute necrotizing ulcerative gingivitis, also

called trench mouth the most severe form of
periodontal disease.

 Unchecked periodontal disease can lead to

periodontitis, which affects the bone & tissue
supporting the teeth, as well as the gums
Food Poisonings
 An estimated 76 million cases of foodborne
disease occur each year in the United States.
The great majority of these cases are mild and
cause symptoms for only a day or two. 

 More than 250 different foodborne diseases

caused by all different types of microbes
 Foodborne diseases can be:
 Intoxications: caused by toxins (enterotoxins)
 Infections: requires microbe to multiply in the
host

 The first symptoms are usually nausea,

vomiting, abdominal cramps & diarrhea. 
Staphylococcal Food Poisoning
 Caused by Staphylococcus aureus

Grows in food & produces heat stable enterotoxins

Egg products (custard, cream-filled desserts),

poultry, meat & meat products

Hands of food preparers

Gastroenteritis, nausea, vomiting & diarrhea in 1-6 h

Refrigeration reduces growth of staphylococci

Self limiting
Food Poisonings- E.coli O157:H7
  E. coli O157:H7: pathogen that has a
reservoir in cattle & other similar animals.
 
 infection

 The illness it causes is often a severe with

bloody diarrhea and painful abdominal
cramps, but not much of a fever.  

 In 3% to 5% of cases, severe
complications include temporary anemia,
profuse bleeding, and kidney failure.
 
Food poisoning- Salmonellosis
 Salmonella is found in the
intestines of birds, reptiles &
mammals. 

 Salmonellosis results from

ingestion of foods containing
Salmonella (Salmonella enteritidis
S. typhimurium, S. choleraesuis)

 Symptoms: fever, diarrhea &

abdominal cramps. 

 In persons with poor underlying

health or weakened immune
systems, Salmonella can invade
the bloodstream causing life-
threatening infections.
Other Kinds of Food Poisoning
 Clostridium botulinum
 Cyclospora: a diarrheal
illness related to
Guatemalan raspberries. 
These berries became
contaminated in fields
with this unusual
parasite. 
 Vibrio parahemolyticus
contaminated oyster
beds in Galveston Bay &
caused an epidemic of
diarrheal illness in
persons eating raw
oysters
 Other Kinds of Food Poisoning
Calicivirus or Norwalk Virus
 rarely diagnosed, because the laboratory
test is not widely available. 

 It causes an acute gastrointestinal illness,

usually with more vomiting than diarrhea,
that resolves within two days. 

 It is believed that Norwalk-like viruses are

transmitted from person to person
 Infected kitchen workers can contaminate
a salad or sandwich as they prepare it, if
they have the virus on their hands. 
Food Poisonings
Diagnosis:
 Laboratory tests that identify the causative organism 
 culturing stool samples
 examining stools under the microscope. 

Treatment:  
 For intoxications, usually none, but attempt to alleviate
signs & symptoms
 Replacing the lost fluids and electrolytes
 Preparations of bismuth subsalicylate (e.g., Pepto-Bismol)
can reduce the diarrhea.  
 These medications should be avoided if there is high fever
or blood in the stools because they may make the illness
worse. 
 For infections, might give antibiotics in addition to
substances to alleviate signs & symptoms
  
Food Poisonings- Prevention

 Cook food thoroughly.

 Avoid cross-contaminating foods.
 Wash hands, utensils, & cutting boards
after contact with raw meat or poultry &
before contacting other food. 
 Refrigerate leftovers promptly if they
are not going to be eaten within 4
hours. 
Food Poisonings- Prevention

 Wash produce in running tap water

 Wash hands before, during and after preparing food. 
 Report suspected foodborne illnesses to local health
department