Bacterial

Gastroenteritis

Report on
1. Escheria coli 2. Salmonela

3. Shigella

Prepared By: Dhakal, Pratik Submitted To: Dr. Chan, Veronica 12-2-31485 3 September 2013

Bacterial gastroenteritis

Bacterial gastroenteritis is a medical condition characterized by inflammation of the gastrointestinal tract that involves both the stomach and the small intestine, resulting in some combination of diarrhea, vomiting, and abdominal pain and cramping.

Causes

Numerous kinds of bacteria can cause gastroenteritis, including: yersinia (found in pork) staphylococcus (found in dairy products, meat, and eggs) shigella (associated with water and found in swimming pools) salmonella (found in meat, dairy products, and eggs) E. coli (found in ground beef, salads) campylobacter (found in meat and poultry)

Risk Factors
If your immune system is suppressed by an existing illness or treatment, you are more at risk of bacterial gastroenteritis. Your risk may also be increased if you take drugs that decrease the acidity inside your stomach. Incorrect handling of food tends to raise the risk of bacterial gastroenteritis. If food is undercooked, stored at room temperature for too long, or insufficiently reheated, bacteria in it will survive and may even multiply more quickly. Some bacteria produce harmful substances known as toxins. And these toxins carry on after the reheating process even when the bacteria themselves do not.

Escheria coli
Escherichia coli commonly abbreviated E. coli is a Gram-negative, facultative anaerobic, rod-shaped bacterium that is commonly found in the lower intestine of warm-blooded organisms (endotherms). Most E. coli strains are harmless, but some

serotypes can cause serious food poisoning in humans, and are occasionally responsible for product recalls due to food contamination. The harmless strains are part of the normal flora of the gut, and can benefit their hosts by producing vitamin K2 and by preventing the establishment of pathogenic bacteria within the intestine.

Characteristics
1. Gram Staining: Gram-negative bacteria; gives red color when staining 2. Virulence Factor: Hemolysin (cytotoxin), adhesins, aerobactin system, K
capsule

3. Immunologic Factor: cytokine endotoxin (LPS) 4. Transmission portal of entry: fecal-oral route, contaminated food and liquids 5. Reservoir: humans intestinal tract 6. E. coli strains that cause human diarrhea of varying severity have been divided into six major categories: enterotoxigenic E. coli (ETEC), enteroinvasive E. coli (EIEC), enteropathogenic E. coli (EPEC), enterohemorrhagic E. coli (EHEC), enteroaggregative E. coli (EAEC), and diffusely adherent E. coli (DAEC) 7. Urinary tract infections (UTIs) are the most common extraintestinal E.coli infections and are caused by uropathogenic E.coli (UPEC). In addition, E. coli is the most common Gram-negative bacterium that causes meningitis, particularly during the neonatal period. The pathotype responsible for meningitis and sepsis is called neonatal meningitis-associated E.coli (NMEC)

Salmonella enterocolitis
Salmonella enterocolitis is an infection in the lining of the small intestine caused by Salmonella bacteria. Salmonella infection is one of the most common types of food poisoning. It occurs when you swallow food or water that contains the salmonella bacteria. The salmonella germs may get into the food you eat (called contamination) in several ways.

Eaten foods such as turkey, turkey dressing, chicken, or eggs that have not been cooked well or stored properly Family members with recent salmonella infection Been or worked in a hospital, nursing home, or other long-term health facility A pet iguana or other lizards, turtles, or snakes (reptiles are carriers of salmonella) A weakened immune system Regularly used medicines that block acid production in the stomach Crohn's disease or ulcerative colitis Used antibiotics in the recent past

Characteristics
1. Gram Staining: Gram-negative bacteria; gives pink color when staining 2. Virulence Factor: The T3SS encoded by SPI-1 contains invasion genes 3. Immunologic Factor: cytokine endotoxin (LPS) 4. Transmission portal of entry: oral route, eating raw foods 5. Reservoir: birds, snakes, humans etc 6. Traverse the intestinal mucosa through M cells, colonize Peyer's pathes, spread via the lymphatics and bloodstream to the liver and speen 7. Mode of entry: trigger mechanism and zipper mechanism 8. In contrast to Shigella, Listeria and Richettsiae, which escape from their nascent membrane-bound compartment and replicate in the cytoplasm, Salmonella manages to survive within its membrane-bound vacuole

Shilgella
Shigella is a genus of gamma proteobacteria in the family Enterobacteriaceae. Shigellae are Gram-negative, nonmotile, non-spore forming, rod-shaped bacteria, very closely related to Escherichia coli.

Shigellosis is an infectious disease caused by various species of Shigella. People infected with Shigella develop diarrhea, fever and stomach cramps starting a day or two after they are exposed to the bacterium. The diarrhea is often bloody. Shigellosis usually resolves in 5 to 7 days, but in some persons, especially young children and the elderly, the diarrhea can be so severe that the patient needs to be hospitalized. A severe infection with high fever may also be associated with seizures in children less than 2 years old. Some persons who are infected may have no symptoms at all, but may still transmit the bacteria to others.

Characteristics
1. Gram Staining: Gram-negative bacteria; gives red color when staining 2. Virulence Factor: lipopolysaccharide (endotoxin), Shigella enterotoxin 1,
Shigella enterotoxin 2 and Shiga toxin

3. Immunologic Factor: cytokine endotoxin (LPS) 4. Transmission portal of entry: fecal-oral route, eating contaminated food and water 5. Reservoir: humans 6. Invasion site: colonic and rectal epithelium 7. The initial entry route is M cells in the follicle-associated epithelium (FAE) that overlies the mucosa-associated lymph nodes 8. Entry into polarized epithelial cells occurs most efficiently from the basolateral side (Salmonella and EPEC/Shiga toxin producing E. coli are able to interact with host cells from the apical side) 9. Mode of entry: trigger mechanism 10. Shigella, Listeria and Rickettsia are the only three bacterial genera found so far that are able to escape from the phagocytic vacuole and to use cytoplasmic cytoskeletal components to achieve movement and lead to cell- to-cell spread