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Yersinia
Yersinia
Yersinia
(Yersinia enterocolitica)
Classification
Kingdom Phylum Class Order Family Genus Species : Bacteria : Proteobacteria : Gamma proteobacteria : Enterobacteriales : Enterobacteriaceae : Yersinia : Yersinia enterocolitica
Characteristics of pathogen
Gram negative. Rod shaped. Facultative anaerobic. Non spore forming. Psycrotroph. pH 4 to 10. Grows in refrigerated foods and poliferates there. eg: pork, beef, oysters, raw shrimp, boiled eggs,
boiled fish, pasteurized whole milk, tofu, vegetables, cottage cheese, vaccume packed meat
Virulence Factors.
1. The Virulence Plasmid ( pYV) - pYV specifies functions which interfere with innate immune responses. - Codes for virulence proteins.
2. Invasin
- Outer membrane protein. - Receptors : epithelial cells, macrophages, T lymphocytes, Peyers patch M cells. - Reorganization of the host cell cytoskeleton and internalization of bacteria.
3. Ail - Outer membrane protein. - Mediates bacterial attachment to some epithelial cell lines and invasion of others. - Helps bacterium to persist extracellularly by protecting them from being killed. 4. Heat-Stable Enterotoxins - Perturbation of fluid and electrolyte transport in intestinal absorptive cells. - Causes diarrhea.
5. Myf - Contributes to the colonizing ability. - Mediates binding of bacteria to intestinal mucous 6. LPS - Contribute to the resistance of bacterium to bactericidal peptides in host tissues and macrophages. - Increase bacterial hydrophilicity.
Symptoms of Yersiniosis
Diarrhea (gastroenteritis) especially in young children Fever Abdominal pain Enterocolitics Pseudoappendicitis syndrome -due to terminal ileitis, acute mesenteric lymphadenitis Pharyngitis
Treatments
Aminoglycosides Doxycycline Fluoroquinolones Tetracyclines
ANTIBIOTICS
Prevention
Avoid eating raw or undercooked pork.
Consume only pasteurized milk or milk products.
Wash hands with soap and water before eating & preparing foods, after contact with animals & after handling raw meat.
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