Mycobacterium Avium Subspecies Paratuberculosis Case Study

Crohn’s Disease was named after an American gastroenterologist, Dr. Burrill Bernard Crohn, in 1932. He and his colleagues discovered an abnormal pathogen, Mycobacterium paratuberculosis while studying a related disease, ulcerative colitis, which belongs to a larger group if illnesses called Inflammatory Bowel Disease (IBD). The discovery was made while studying the effects of ulcerative colitis in cattle and noticing the similar characteristics in humans. The infections had an abnormal response with the body’s immune system in both the cattle and humans.

The global burden of infectious diarrhoea involves 3-5 billion cases and nearly 1.5 million deaths annually, mainly in young children, due to diarrhoeal disease caused by contaminated food and water. CD alert, Monthly Newsletter of National Centre for Disease Control, Directorate General of Health Services, Government of India, March 2017. http://www.ncdc.gov.in/writereaddata/linkimages/cdalert03175347761127.pdf

Today in medicine doctors are rapidly isolating and distinguishing the many pathogenic microbes encountered daily within the environment. Public health has been affected from the faster identification of microorganisms by delivering an accurate analysis to patients in order to receive treatment of the disease in a timely manner. Due to the growing understanding of these organisms more have been easier to indicate to improve water quality. Also more methods have been developed for better treatment options from fecal bacteria in public water systems. Scientist has developed such specific methods of identifying the unknown organism to tell if the contamination has come from either a human, bird, or mammal. (Achtman et al., 2008)

The first step to identifying the unknown bacteria residing on the blood agar plate sent in from Khokana was to do a Gram stain on it. This is an important first step because it dictates further testing that will be necessary to arrive at a final conclusive result. Viewing the fixed and stained slide under the microscope revealed round chains of bacteria in a purple color signaling Gram-positive streptococci. A catalase test was performed with no bubbling present indicating a negative result. This further confirmed the shape and arrangement seen under microscopy. With this mind, the coagulase test was not done, as it would be of no use since that specifies for staphylococcus, specifically for Staphylococcus aureus. For streptococcus, an examination of hemolysis was necessary at this point. Shifting attention back to the original blood agar plate, gamma hemolysis was noted, thus narrowing the field down to two choices left. The unknown bacteria was either Streptococcus bovis or Entercoccus faecalis. This also means the Optochin and Bacitracin sensitivity tests would not be needed as those pinpoint alpha- and

McCarthy, A.L., Stevens, S.K., & Weber, R.A. Bacillus Cereus Fact Sheet (2013) Food Safety Counsel. Retrieved from http://www.foodsafetycounsel.com/fo

Foodborne illness, or food poisoning, happens everyday in the U.S. and it is estimated that 48 million people are affected by it every year. Of these 48 million, 128,000 end up in the hospital and 3000 of them die from foodborne pathogens (Tucker, 2014). Foodborne illnesses can be caused by biological, chemical, or physical contaminants. The biological contaminants consist of bacteria, viruses, parasites, and fungi. Chemical contaminants are pesticides, cleaning supplies, and toxic chemicals. Physical contaminations are dirt, glass, wood, splinters, stones, hair, jewelry, and metal shavings (Tucker, 2014). Salmonella, a bacterium, has been the most common reported cause of food poisoning. Salmonella is most commonly exposed to humans through animal feces and it is usually from animals that give us beef, poultry, and dairy products. People who do not wash their hands after being around animals can also transmit salmonella into our food. The symptoms of Salmonella are abdominal cramps, diarrhea, nausea, vomiting, and fever (Tucker, 2014). The symptoms will usually resolve on their own in healthy people but may become life threatening in those with compromised immune systems. In order to prevent Salmonellosis, raw eggs should be avoided, as well as undercooked meat, shellfish, and unpasteurized milk and juice (Tucker, 2014). It is also important to always practice hand hygiene before handling any uncooked food products. Escherichia Coli, otherwise known as E. coli, is

The first case of foodborne botulism was in Ellezellesin, Belgium in December 14, 1895. Thirty-four musicians had a meal at a local inn and all consumed a ham that had been infected by Clostridium Botulinum. Following the meal, all the musicians experienced visual disturbances, generalized weakness, shortness of breath, and difficulty speaking (Maki). Three of the musicians died over seven days and the organs of the musicians who died were given to Emile-Pierre-Marie Van Ermengem, a professor of microbiology and a physician at Ghent (Maki). He conducted a clinical, toxicological, and bacteriologic investigation on the bacteria (Maki). He found that the pig had been slaughtered four months before being served to the musicians and was cut into two separate hams. The ham served at the inn, the one the musicians got sick from, had no signs of microscopic decay but bacteria was found(Maki). The second ham, which the musicians didn’t eat, did not

Clostridium is one of the most common food poisoning in the USA. Also it used the less time for regeneration or multiplication of endospores.

The ‘Ham Carpet’ agar plate started off with growing 14 bacterial colonies when left in the incubator for 24 hour at 37 degrees C. It grew 23 bacterial colonies by the end of the 72 hours. 13 bacterial colonies grew on the ‘Cheese Carpet’ agar plate in 24 hours, and by 72 hours the plate had grew 19 colonies. 11 bacterial colonies grew in 24 hours on the ‘Chip Carpet’ agar plates and 15 in 72 hours. These results show that ham was the most dangerous to eat after being dropped on a carpet, cheese being second and a crisp being last.

The gram-negative bacilli were first discovered and described by Theodor Escherich, a German pediatrician in 1885. Originally named as Bacterium coli commune, the name was changed to Escherichia coli (E.coli) (Stanford T. Shulman et al., 2007). E.coli is known as the most free-living organism being studied. More than 700 E.coli serotypes have been discovered. Their “O” antigen (somatic), and “H” antigen (flagellar) and “K” antigen (capsular) distinguish the different E.coli serotypes. E.coli is commensal bacterial species of the mammalian colon. The bacterium typically colonizes the gastrointestinal tract of an infant within a few hours of life. It is known that E.coli and its human host-derived a mutual benefit that they coexist in good health. Most of E.coli strains are harmless except in immunocompromised hosts, or when gastrointestinal barriers are violated that even non-pathogenic strains can cause disease. Nevertheless, there are certain serotypes that may cause disease in humans and animals. Pathogenic E.coli can be divided into six recognized diarrheagenic categories: enteropathogenic E.coli (EPEC), Shiga toxin-producing E.coli (STEC), enterotoxigenic E.coli (ETEC), enteroaggregative E.coli (EAEC), enteroinvasive E.coli (EIEC) and diffusely adherent E.coli (DAEC) (James B. Kaper et al., 2004). E.coli caused a major health problem in developing countries such as China and Korea. It has been found to be associated with most gastrointestinal diseases in

One of the most frequently worldwide foodborne diseases outbreak was caused by the enterotoxin produced by the Staphylococcus aureus (S. aureus). When certain strains of S. aureus is growing, the enterotoxin is produced as a byproduct. In favorable condition, enterotoxin is not produced by the S. aureus. Generally, the toxin will be produced once the total cell numbers reach 100,000 per gram of meat. Enterotoxin is high heat resistant which not able to remove by the normal temperature and time used to process or cook foods. It also could withstand high salt levels, nitrite and grow in the condition with or without air. S. aureus is often present in the mucous membranes which are the nose and throat, the surface of the skin and hair. It can also present in infections lead to the occurrence of food contamination. For an example, S. aureus could be transmitted through the air and contaminate the meat from the carcass during the processing. Foods that often contaminate with S. aureus included ham, corned beef, salami, bacon, barbecued meat, salads, the baking product containing cream and cheese.

Bacterial foodborne pathogens are serious threats facing public human health and worldwide economies. C. jejuni, C. coli, S. enterica subspecies enterica, L. monocytogenes, Shiga toxin producing E. coli, S. aureus, C. botulinum, and Shigella species are considered the major foodborne bacterial pathogens causing million cases of morbidities and mortalities per year all over the world. Furthermore, the emergence of multidrug-resistant toxin-producing foodborne bacterial pathogens as enterotoxigenic MRSA, is considered a supreme threaten risk facing human health and implicated in foodborne outbreaks. In addition, C. botulinum neurotoxins are the most potent known foodborne toxin. Moreover, L. monocytogenes can colonize food processing environments for years in the niches.

Humans are capable of being colonized by this microbe, as an intermediate host, allowing further transmission between individuals. Graveland, et al. (2011) identified a statistical link for individuals whom are occupationally exposed to livestock and / or live in close proximity to livestock. Additionally, contaminated foods might further assist in transmission. A few examples include dairy from bovines have breast tissue infection, which, have been shown to transmit and infect bulk tank milk from dairy farms. This has the ability financially cripple dairy farms in most countries, as most dairy farms must dispose of all contaminated milk. Furthermore, slaughterhouse animals and workers are at risk for contaminating food and furthering transmission straight to the dinner table (Normanno et al.,

Lactobacilli and Bifidobacteria are a genus of gram positive, rod shaped bacteria belonging to the lactic acid bacteria (LAB) group. Due to the fact that both of these contain strains of good bacteria, that naturally form part of the intestinal microbiota, they have been researched for many years and have been generally regarded as safe(GRAS)for use within in the food industry (Kociubinski & Salminen, 2006).

Throughout history humans have been plagued with mycobacterial diseases, most notably, Tuberculosis and Leprosy, caused by Mycobacterium tuberculosis and Mycobacterium leprae, respectively. [1] However, with the advent of antimicrobial cocktails and public health measures, the incidence of these diseases saw a sharp decline. [1-2] Conversely, with the increase of pulmonary diseases due to smoking, immunosuppressive drug therapies, and the HIV/AID epidemic, the incidence of diseases caused by non-Tuberculosis Mycobacteria (NTM) began to increase. [2] These NTMs are ubiquitous in nature and can be found nearly everywhere (e.g., soil, domestic and wild animals, tap water, surface water, milk, and food.) [3-4] Currently, just