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    Lec 12campylobacter SPP

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    bujalkan
    The document discusses Campylobacter, a genus of bacteria that can cause foodborne illness in humans. It describes the main Campylobacter species of medical importance, C. jejuni and C. coli, and covers their taxonomy, pathogenicity, reservoirs, symptoms, prevention, laboratory identification, and antimicrobial sensitivity. The document provides details on isolation, culture, and phenotypic and molecular tests used to identify Campylobacter at the species level.

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    Lec 12campylobacter SPP

    Uploaded by

    bujalkan
    30 views27 pages
    The document discusses Campylobacter, a genus of bacteria that can cause foodborne illness in humans. It describes the main Campylobacter species of medical importance, C. jejuni and C. coli, and covers their taxonomy, pathogenicity, reservoirs, symptoms, prevention, laboratory identification, and antimicrobial sensitivity. The document provides details on isolation, culture, and phenotypic and molecular tests used to identify Campylobacter at the species level.

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    LEC 12CAMPYLOBACTER SPP

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    The document discusses Campylobacter, a genus of bacteria that can cause foodborne illness in humans. It describes the main Campylobacter species of medical importance, C. jejuni and C. coli, and covers their taxonomy, pathogenicity, reservoirs, symptoms, prevention, laboratory identification, and antimicrobial sensitivity. The document provides details on isolation, culture, and phenotypic and molecular tests used to identify Campylobacter at the species level.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    30 views27 pages

    Lec 12campylobacter SPP

    Uploaded by

    bujalkan
    The document discusses Campylobacter, a genus of bacteria that can cause foodborne illness in humans. It describes the main Campylobacter species of medical importance, C. jejuni and C. coli, and covers their taxonomy, pathogenicity, reservoirs, symptoms, prevention, laboratory identification, and antimicrobial sensitivity. The document provides details on isolation, culture, and phenotypic and molecular tests used to identify Campylobacter at the species level.

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    © All Rights Reserved
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    Download as pptx, pdf, or txt
    of 27

    CAMPYLOBAC

    TER
    Campylobacter species
    • Main species of medical importance :
    – Campylobacter jejuni
    – Campylobacter coli
    Taxonomy
    • Genus Campylobacter: 16 species and 6 subspecies
    • More recently, two additional species have been proposed
    • Typically Gram-negative
    • Non-spore forming
    • S-shaped or spiral shaped bacteria
    (0.2–0.8 μm wide and 0.5–5 μm long)
    • Single polar flagella at one or both ends
    • Corkscrew-like motility
    • Require microaerobic conditions
    • Some strains also grow aerobically or anaerobically
    • Neither ferment nor oxidise carbohydrates
    • C. jejuni, C. coli and C. lari
    – Thermophilic
    – Growing optimally at 42°C
    – Can colonise mucosal surfaces usually the intestinal tract of most mammalian and avian
    species tested

    • C. jejuni : two subspecies


    – C. jejuni subsp. jejuni
    – C. jejuni subsp. doylei

    • Phenotypic tests
    – nitrate reduction
    – selenite reduction
    – sodium fluoride
    – Safranine

    • Subspecies jejuni growth at 42°C


    • Subspecies doylei not grow at 42°C
    • Subspecies jejuni much more frequently isolated then subspecies doylei.
    PATHOGENICITY
    • Causes enteritis – toxigenic watery diarrhoeae
    or dysentery
    • In developing countries, cause disease mainly
    in children under 2 years

    • Produced :
    Enterotoxin

    Cytotoxin
    RESERVOIR

    Cattle Puppies Sheep


    Kitten

    Flies Rodents Chickens


    Swine
    Pig : main host for C. coli

    Water or milk may : sporadic


    cases or outbreak Stream
    Contact can be via infected
    stool of an ill dog or cat

    Occasionally isolated from


    stream, lakes and ponds Ponds

    Lakes
    CAMPYLOBACTERIOSIS
    Handling of raw poultry

    Eating raw or undercooked


    poultry meat

    Source : cutting boards

    Small infective dose


    SYMPTOMS
    • Many asymptomatic
    • Fever 2-5 days after exposure
    • Illness 7-10 days
    Vomiting

    Malaise

    Abdominal pain Fever Nausea


    PREVENT
    ION
    • Cook all poultry products thoroughly
    – meat (no longer pink) and any juices run clear
    – All poultry should be cooked to reach a minimum internal
    temperature of 165 °F
    • Wash hands with soap
    – Before
    • Preparing food
    • Eating food
    – After
    • Contact with pet feces
    • Handling raw foods of animal origin
    • Working in the garden
    • Using separate cutting boards
    • Avoid consuming unpasteurized milk and
    untreated surface water.
    LAB FEATURES
    • Specimens
    • Transportation of samples
    • Isolation of Campylobacter
    • Morphology
    • Identification of Campylobacter to
    the species level
    • Antimicrobial Sensitivity
    SPECIMEN
    Fresh feces
    or dysenteric Blood
    Specimens specimen Mucus

    Pus
    Transportation and treatment of samples
    Transport

    • Sensitive to environmental conditions


    –dehydration
    –atmospheric oxygen
    –sunlight
    –elevated temperature

    • Rapid : preferably the same day but within at least 2 days

    • The samples must be protected from light


    •Freezing or high temperatures can reduce
    viability
    –High temperatures (>20°C), low temperatures
    (<0°C) and fluctuations in temperature must be
    avoided

    •When the time between sampling and


    processing is longer, storage at 4°C (±2°C) is
    advised
    Transport media
    • Sample swabs: transport tubes containing a
    medium (Amies) is recommended
    • Function :
    – Not for growth of Campylobacter spp.
    – To protect the swab contents from
    • Drying
    • Toxic effects of oxygen
    • When only small amounts of faecal samples
    can be collected and transport tubes are not
    available, shipment of the specimen in
    transport medium is recommended
    • Several transport media :
    – Cary-Blair
    – Modified Cary-Blair
    – Modified Stuart medium
    – Campythioglycolate medium Swab with Cary Blair
    – Alkaline peptone water tube
    – Semisolid motility test medium.

    Cary-Blair bottle
    Isolation of Campylobacter
    • Selective media for isolation
    –Improved Preston blood free agar
    –Skirrow’s blood agar
    –Butzler virion medium
    –Campy-cefex
    • Incubation
    – Atmosphere
    • Reduced O2 (5%) and CO2 (10%)
    – Time
    • 24–48 hours at 42°C
    • Prolonged incubation : growth is very low
    – Temperature
    • 37°C or 42°C
    • To minimise growth of contaminants
    • The fungistatic agents cycloheximide or
    amphothericin are added in order to prevent
    growth of yeasts and mould at 37°C
    MORPHOLOGY

    Gram negative bacteria


    Small delicate
    Spirally curved
    Motile
    Some forms appear S-shaped
    Organism develop: become longer and
    look more spirochaetes Specimen : refrigerated
    Immobilized in distilled water up to 24 h can be used
    for culture
    Catalase : Positive Resistance to cold
    temp. (2-8˚C)
    Oxidase : Positive

    Do not attack sugar


    Identification of Campylobacter to the species level

    Confirmatory test Result for thermophilic Campylobacter


    Morphology Small curved bacilli
    Motility Characteristic (highly motile and cork-
    screw like)
    Oxidase +
    Aerobic growth at 41.5°C –
    Microaerobic growth at 25°C –

    Confirmatory tests for thermophilic Campylobacter


    Basic phenotypic characteristics of selected
    thermophilic Campylobacter species

    Characteristics C. jejuni C. coli C. lari

    Hydrolysis of
    hippurate + – –

    Hydrolysis of
    indoxyl acetate + + –
    HIPPURATE TEST

    Not hydrolyzes
    hippurate :
    C. coli

    Hydrolyzes hippurate :
    C. jejuni
    Blood Agar Improved Preston Blood Free medium

    • Non hemolytic spreading • C. jejuni


    • Droplet - like colonies – Grey
    – Moist
    – Flat-spreading colonies

    • C. coli
    – Creamy grey
    – Moist
    – Slightly raised colonies

    • Some strain may have green


    hue or dry appearance with or
    without metallic sheen
    Antimicrobial Sensitivity
    SENSITIVE RESISTANCE

    • Ciprofloxacin
    Macrolides • Tetracyclin
    • Ampicillin
    • Co-trimoxazole
    REFERENCES

    • www.hpa.org.uk/webc/HPAwebFile/HPAweb_C/1194
    947311366
    • Lecture Note Microbe – Sir Zakaria Ismail
    • http://www.cdc.gov/nczved/divisions/dfbmd/disease
    s/campylobacter/
    • http://www.who.int/mediacentre/factsheets/fs255/e
    n/index.html
    • DISTRIC LABORATORY PRACTICE IN TROPICAL
    COUNTRIES BOOK

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