Biomarkers, Enrichement ecology - Ecology of Campylobacter
9 important questions on Biomarkers, Enrichement ecology - Ecology of Campylobacter
What are the features of Campylobacter?
- +/-
- Shape
- species
- tempratue
- sensitivity
- Gram negative
- curved rod, sometimes coccus (nonculturable, non-infective)
- 14 species: most important campylobacters for human are C. jejuni, C. coli (, C. lari)
- Thermophilic, growth between 30-46°C
- Sensitive to drying, freezing, O2 (microaerophilic)
What happens on a surface with Campylobacter?
What happens Camplylobacter during freezing?
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What are the symptoms of camplylobacteriosis?
- symptoms
- incubation time
- special things
- dose you need to get sick
- Self-limiting gastro-enteritidis, diarrhoea, fever, abdominal cramps, blood in feces
- Incubation time 1-7 days
- Up to 20% joint problems
- 1:1000 cases: Guillain Barré Syndrome
- Low d/r (10^2-10^3 CFU)
What are the main sources of Campylobacter in food?
- Chicken
- raw milk
- vegetables
- fruits
What are the transmission routes of Camplylobacter?
- animals and food (direct, indirect)
- effluents slaughter houses and sewage treatment plants: contamination of surface water
- foreign travelling: contributes to 3-50% of all campylobacteriosis cases. People there are in more direct contact with there animals and react differently then you. Or by bad drinking water.
How can you explain that the camplylobacter leven in surface water is higher in winter then in sumer?
How do you detect Camplylobacter?
Plat it on mCCDA agar plate and check if they are pressent.
What is wrong with the detection method of Campylobacter in food?
This degrates antibiotics and therefore other micro-organism can outcompete Campylobactor in the bolton broth.
Because of this reason you can get a fals negative.
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