Chapter 2 Transmission and Pathogenesis of Tuberculosis
Young children with pulmonary and laryngeal TB disease are less likely than adults to be infectious. This is because children generally do not produce sputum
Laboratory Methods for the Diagnosis of Meningitis caused by
Dec 1 2011 This document is not a formal publication of the World Health Organization. ... CIP: Collection de Bactéries de l´ Institut Pasteur
CDC
L'anthrax est une maladie infectieuse grave causée par des bactéries à Gram positif en forme de bâtonnets connues sous le nom de bacille du charbon ("Bacillus
FDA
microbe and under such circumstances can generate scombroid poisoning. Serratia species are not members of the bacterial populations found in the human
Fiche pédagogique n°6 : Leau et les micro-organismes
Disponible sur : https://fr.wikipedia.org/wiki/Mati%C3%A8re_organique (27/05/2019) Des bactéries non pathogènes (vous pouvez acquérir par exemple
Infections urinaires – HUG
On parle d'infection urinaire en présence d'un germe pathogène dans l'urine en sans facteurs de risque non enceinte. ... infection non bactérienne).
Fièvre Charbonneuse
Dec 22 2017 anthracis n'est pas considéré comme une bactérie qui se réplique à l'extérieur du corps. Cependant
Cadre pour le renforcement de la prévention et de la lutte contre la
BRANCHE DES PATHOGÈNES SPÉCIAUX D'ORIGINE BACTÉRIENNE Identification du B. anthracis par : morphologie des colonies non motiles
Etude de la véracité des articles médicaux sur Wikipédia
Jul 6 2017 vaccins à base de bactéries
Branhamella catarrhalis
Cette bactérie est désormais classée dans le genre Branhamella (bactéries se Pour conduire à une infection ce pathogène doit dans un premier temps ...
Bactérie - Wikipédia
Les bactéries pathogènes sont responsables de maladies humaines et causent des infections Les organismes infectieux peuvent être distingués en trois types :
Micro-organisme - Wikipédia
Ainsi le terme microbe est surtout employé au XIX e siècle par les médecins qui le considèrent uniquement comme un agent pathogène d'où sa connotation
Micro-organisme - Vikidia lencyclopédie des 8-13 ans
Certaines bactéries peuvent provoquer des maladies elles sont pathogènes Toutes les bactéries ne sont pas pathogènes certaines bactéries sont inoffensives
Définition Bactérie - Eubactérie Futura Santé
La bactérie est un micro-organisme ubiquiste unicellulaire et sans noyau (procaryote) dont le génome est constitué d'ADN Celui-ci consiste en un seul
Salmonella (infections à non typhiques)
20 fév 2018 · La salmonellose est une maladie provoquée par la bactérie Salmonella Elle se caractérise habituellement par une apparition brutale de
Quelle est la différence entre une bactérie et un virus ? Leem
8 mar 2021 · Les virus sont des microbes c'est-à-dire des “petits êtres vivants” Ils ne se voient pas à l'œil nu et provoquent des maladies Les bactéries
Quelle est la différence entre une bactérie et un virus ? - Geofr
9 juil 2021 · Les bactéries ne sont pas nécessairement pathogènes bien au contraire Présentes en nombre dans le système digestif le fameux microbiote
E coli amie et ennemie - Produits SCF - Société Chimique de France
La bactérie E coli ou colibacille très généralement non pathogène (95 des souches ne sont pas dangereuses) est donc un hôte normal commensal du
[PDF] Fiche pédagogique n°6 : Leau et les micro-organismes
27 mai 2019 · vsiteac_1493307299879- pdf (27/05/2019) Des bactéries non pathogènes (vous pouvez acquérir par exemple des gélules de probiotiques
Choléra : : informations et traitements - Institut Pasteur
Le Centre national de référence des Vibrions et du Choléra situé dans l'unité des Bactéries pathogènes entériques à l'Institut Pasteur est désigné par le
Quelles sont les bactéries non pathogènes ?
C'est le cas de E. coli, de Pseudomonas et de nombreux Bacillus. Mais la dénitrification complète n'est réalisée que par quelques esp?s comme Thiobacillus denitrificans.Pourquoi Dit-on que toutes les bactéries ne sont pas pathogènes ?
Les esp?s sont différentes au niveau de chaque site de l'organisme, reflétant l'environnement particulier de celui-ci. Beaucoup d'entre elles sont anaérobies, ce qui veut dire qu'elles n'ont pas besoin d'oxygène pour vivre et se développer. Normalement, ces bactéries anaérobies ne sont pas responsables de maladies.Quelle est la différence entre pathogène et non pathogène ?
Certains micro-organismes sont utiles (ils facilitent la digestion, par exemple), on dit qu'ils sont non-pathogènes. D'autres transmettent des maladies, comme la rougeole ou la grippe, ils sont alors appelés pathogènes.- Virus à ADN : dépourvus d'enveloppe. Prédilection pour les voies respiratoires. La plupart sont non pathogènes pour l'homme. incapable de se reproduire dans une cellule hôte sans le secours d'un virus auxiliaire qui fournit les gènes qui lui manquent.
![FDA FDA](https://pdfprof.com/Listes/18/6640-18Bad-Bug-Book-2nd-Edition-_PDF_.pdf.pdf.jpg)
Suggested
citation: Food and Drug Administration. Bad Bug Book, Foodborne PathogenicMicroorganisms
and Natural Toxins. Second Edition. [chapter title, pp. ___ ]. 2012.Introduction
for Consumers: A Snapshot Eachchapter in this book is about a pathogen - a bacterium, virus, or parasite - or natural toxin that can
contaminate food and cause illness. The book was prepared by the Food and Drug Administration (FDA) and contains scientific and technical information about the major pathogens that cause these kinds of illnesses. A separate "consumer box" in each chapter provides nonͲtechnical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it. Most foodborne illnesses, while unpleasant, go away by themselves and don't have lasting effects. But you'll read about some pathogens that can be more serious, have longͲlasting effects, or cause death. To put these pathogens in perspective, think about how many different foods and how many times you eat each day, all year, without getting sick from the food. The FDA and other Federal agencies work together and with the food industry to make the U.S. food supply one of the safest in the world. You also play a part in the safety of what you eat. When you read the consumer boxes, you'll see that different pathogens can be risky in different ways, and that a safety step that's effective against one might not be as effective against another. So what should you do? The answer is to follow some simple steps that, together, lower the risk from most pathogens. Washing your hands before and after handling food, and in between handling different foods, is one of the most important steps you can take. Do the same with equipment, utensils, and countertops. Wash raw fruits and vegetables under running water. These nutritious foods usually are safe, as you probably know from the many times you've eaten them, but wash them just in case they've somehow become contaminated. For the most part, the less of a pathogen on a food - if any - the less chance that it can make you sick. Cooking food to proper temperatures kills most bacteria, including Salmonella, Listeria, and the kinds of E. coli that cause illness, and parasites. Keep any pathogens that could be on raw, unwashed foods from spreading by keeping raw and cooked foods separate. Keep them in different containers, and don't use the same equipment on them, unless the equipment is washed properly in between. Treat countertops the same way. Refrigerate food at 40°F as soon as possible after it's cooked. Remember, the less of a pathogen there is in a food, the less chance that it can make you sick. Proper refrigeration keeps most types of bacteria from growing to numbers that can cause illness (although if a food already has high numbers of bacteria when it's put in the refrigerator, it could still cause illness). Here are a few examples of why following all of these steps is important. Some types of bacteria form spores that aren't killed by cooking. Spores are a survival mode in which those bacteria make an inactive form that can live without nutrition and that develops very tough protection against the outside world. After cooking, the spores may change and grow into bacteria, when the food cools down.Refrigerating
food quickly after cooking can help keep the bacteria from multiplying. On the other hand, cooking does kill most harmful bacteria. Cooking is especially important when a pathogen is hard to washoff of a particular kind of food, or if a bacterium can grow at refrigerator temperatures, as is true
of Listeria monocytogenes and Yersinia enterocolitica. As you read about the differences among the pathogens, remember that there's a common theme: following all the safety steps above can help protect you. The exceptions are toxins, such as the poisons in some mushrooms and a few kinds of fish and shellfish. Cooking, freezing, and washing won't necessarily destroy toxins. Avoiding them is your best protection, as you'll see when you read the chapters.Authorship
The second edition of the Bad Bug Book would not have been possible without the contributions of the many FDA scientists who donated their time and expertise to update the chapters. Theresult of their efforts is a handbook that can serve as a valuable tool for food-safety professionals
and others with an interest in food safety.Editors
Keith A. Lampel, Ph.D., Editor
Sufian Al-Khaldi, Ph.D., Co-editor
Susan Mary Cahill, B.S., Co-editor
Authors
Ann Abraham, Ph.D. Shellfish toxins (PSP, DSP, NSP, ASP, AZP)Sufian Al-Khaldi, Ph.D.
Clostridium perfringens, phytohaemagglutinin (kidney bean lectin),Yersinia speciesSue Anne Assimon, Ph.D. Grayanotoxins
Clarke Beaudry, M.S.
Anisakis simplex
and related worms, Ascaris species,Diphyllobothrium species, Eustrongylides species,
Nanophyetus salmincola, selected amebas, Taenia
species,Trichinella
species,Trichuris trichiura
Ronald A. Benner, Jr., Ph.D. Scombrotoxin
Reginald Bennett, M.S. Bacillus species, Staphylococcus aureusRachel Binet, Ph.D.
Entamoeba histolytica
Susan Mary Cahill, B.S. Consumer material
William Burkhardt III, Ph.D. Hepatitis A virus, noroviruses Yi Chen, Ph.D. Cronobacter species, Listeria monocytogenesJames Day, Ph.D.
Francisella tularensis
Jonathan Deeds, Ph.D.
Shellfish toxins (PSP, DSP, NSP, ASP, AZP),
tetrodotoxin, venomous fish Stacey DeGrasse, Ph.D. Shellfish toxins (PSP, DSP, NSP, ASP, AZP)Andy DePaola, Ph.D. Vibrio species
Peter Feng, Ph.D. Escherichia coli (ETEC, EPEC, EHEC, EIEC)Steven Foley, Ph.D.
Campylobacter jejuni
Fred S. Fry Jr., Ph.D. Gempylotoxin
H. Ray Granade, B.S. Ciguatoxin
Jennifer Hait, B.S.
Staphylococcus aureus
Thomas Hammack, M.S. Salmonella species
Gary Hartman, M.S. Rotavirus, other viral agents
Jessica L. Jones, Ph.D. Vibrio species
Julie Kase, Ph.D. Brucella species, Cryptosporidium parvum, Giardia lamblia, hepatitis E virusKeith A. Lampel, Ph.D.
Aeromonas species, miscellaneous bacterial enterics,Plesiomonas shigelloides, Shigella species,
Toxoplasma gondii
Michael J. Myers, Ph.D. Prions and transmissible spongiform encephalopathiesRajesh Nayak, Ph.D.
Campylobacter jejuni
Obianuju Nsofor, Ph.D.
Mycobacterium bovis
Palmer A. Orlandi, Ph.D. Cyclospora cayetanensis, Toxoplasma gondiiRahul S. Pawar, Ph.D. Pyrrolizidine alkaloids
Joseph Schlesser, Ph.D.
Coxiella burnetii
Shashi Sharma, Ph.D.
Clostridium botulinum
Diana Stewart, M.S.
Coxiella burnetti
Sandra M. Tallent, Ph.D. Bacillus species
Mary W. Trucksess, Ph.D. Aflatoxins
Guodong Zhang, Ph.D. Enterococcus, Streptococcus speciesGeorge Ziobro, Ph.D. Mushroom toxins
Acknowledgments
The second edition of the Bad Bug Book would not have been possible without the contributions of the many FDA scientists who donated their time and expertise to update the chapters. Theresult of their efforts is a handbook that can serve as a valuable tool for food-safety professionals
and others with an interest in food safety. Our gratitude is extended to Drs. Mickey Parish andFred S. Fry Jr., for the insight they offered in their expert reviews of the book. The first edition
of the Bad Bug Book was the concept of Dr. Mark Walderhaug, who executed it with the help of the many scientists working with him at the time, and the field is indebted to him and to them for their vision.Keith A. Lampel, Ph.D., Editor
Sufian Al-Khaldi, Ph.D., Co-editor
Susan Mary Cahill, B.S., Co-editor
TABLEOF CONTENTS
Pathogenic
Bacteria
GramͲnegative bacteria
Salmonella spp.
Campylobacter jejuni
Yersinia enterocolitica
Shigella spp.
Vibrio parahaemolyticus
Coxiella burnetii
Mycobacterium
bovisBrucella spp.
Vibrio cholerae Serogroups O1 and O139
Vibrio cholerae Serogroups nonͲO1 and nonͲO139Vibrio vulnificus
Cronobacter (Enterobacter sakazakii) spp.
Aeromonas hydrophila and other spp.
Plesiomonas shigelloides
Miscellaneous bacterial enterics
Francisella
tularensisPathogenic
Escherichia coli Group
Enterotoxigenic Escherichia coli (ETEC)
Enteropathogenic Escherichia coli (EPEC)
Enterohemorrhagic Escherichia coli (EHEC)
Enteroinvasive Escherichia coli (EIEC)
GramͲpositive bacteria
Clostridium perfringens
Clostridium botulinum
Staphylococcus aureus
Bacillus cereus and other Bacillus spp.
Listeria monocytogenes
Streptococcus spp.
Enterococcus
Parasitic
Protozoa and Worms
Toxoplasmosis gondii
Giardia lamblia
Entamoeba histolytica
Cryptosporidium parvum
Cyclospora cayetanensis
Trichinella spp.
Taenia spp.
Anisakis simplex and related worms
Diphyllobothrium spp.
Nanophyetus spp.
Eustrongylides spp.
Selected amebas not linked to food or gastrointestinal illnessAscaris lumbricoides and Trichuris trichiura
Viruses
Noroviruses
Hepatitis A virus
Hepatitis E virus
Rotavirus
Other viral agents
OtherPathogenic Agents
Prions and transmissible spongiform encephalopathiesNatural
Toxins
Ciguatoxin
Shellfish toxins (PSP, DSP, NSP, ASP, AZP)
Scombrotoxin
Tetrodotoxin
Mushroom toxins
Aflatoxins
Gempylotoxin
Pyrrolizidine alkaloids
Venomous fish
Grayanotoxins
Phytohaemagglutinin
Appendices
Appendix 1. Infective dose information
Appendix 2. From the CDC: Summaries of Selected Estimates Appendix 3. Factors affecting microbial growth in foodsAppendix 4.
Appendix 5. Table showing onset and predominant symptoms associated with selected foodborne pathogens and toxinsAppendix 6. Examples of international resources
Appendix 7. Toxin structures
Technical
Glossary
Consumer
Glossary Foodborne illnesses and outbreaks: links to surveillance and epidemiologic and related data and informationGramͲNegative Bacteria
____________________ BadBug Book
Foodborne
Pathogenic Microorganisms and Natural Toxins
Salmonella species
1.Organism
Salmonella species (spp.)
Salmonella is a motile, non-sporeforming, Gram-
negative, rod-shaped bacterium in the familyEnterobacteriaceae and the tribe Salmonellae.
Non-motile variants include S. Gallinarum and
S.Pullorum. The genus Salmonella is divided
into two species that can cause illness in humans:S. enterica
S. bongori
Salmonella enterica, which is of the greatest
public health concern, is comprised of six subspecies:S. enterica subsp. enterica (I)
S. enterica subsp. salamae (II)
S. enterica subsp. arizonae (IIIa)
S. enterica subsp. diarizonae (IIIb)
S. enterica subsp. houtenae (IV)
S. enterica subsp. indica (VI)
Salmonella is further subdivided into serotypes,
based on the Kaufmann-White typing scheme first published in 1934, which differentiatesSalmonella strains by their surface and flagellar
antigenic properties. Salmonella spp. are commonly referred to by their serotype names.For example, Salmonella enterica subsp. enterica
is further divided into numerous serotypes, including S. Enteritidis and S. Typhimurium, which are common in the U.S. (Note that species names are italicized, but serotype names are not.)When Kaufmann first proposed the scheme, 44
serotypes had been discovered. As of 2007, the number of serotypes discovered was 2,579. ForConsumers: A Snapshot
Salmonella
causes two kinds of illness: (1)Gastrointestinal illness, which causes
nausea, vomiting, diarrhea, cramps, and fever, with symptoms generally lasting a couple of days and tapering off within a week.In otherwise healthy people, the
symptoms usually go away by themselves, but longͲterm arthritis may develop. (2)Typhoidal illness causes high fever,
diarrhea or constipation, aches, headache, and lethargy (drowsiness or sluggishness), and, sometimes, a rash. It's a very serious condition; up to 10% of people who don't get treatment may die. Many kinds of food can become contaminated with the first type, from meats and eggs to fruits and vegetables, and even dry foods, like spices and raw tree nuts. The typhoidal illness usually is associated with sewageͲ contaminated drinking water, or crops irrigated with sewageͲcontaminated water.Some pets, like turtles and other
reptiles, and chicks, can carry Salmonella, which can spread to anything that comes into contact with the pet. For example, a petquotesdbs_dbs33.pdfusesText_39[PDF] exemple de microbes pathogènes
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