Dermacentor

The Causitive Agent of Rocky Mountain Spotted Fever The Bacteria Rickettsia rickettsii is the small, aerobic gram-negative bacterium that is the cause Rocky Mountain spotted fever in humans (and other vertebrates). They are obligate, intracellular bacteria that range in size form 0.2x0.5 µm to 0.3x2.0µm. Rickettsia belong to the phylum alpha-protobacteria, which are capable of growing in low levels of nutrients, and have a long generation time relative to other gram negative bacteria such

Gas Gangrene flourishes in muscle tissue after the body's blood supply has debilitated from the development of ischemia and necrosis. As the C. Perfringens microorganisms grow, they ferment carbohydrates in the tissue and produce gases (carbon dioxide and hydrogen) that swell the tissue. (Tortora, Funke & Case, 2013). The bacteria propagate toxins that shift simultaneously on muscle bundles; crucifying cells and bringing forth necrotic tissue that are amicable for supplementary growth. When the

West Nile virus is found on every continent except Antarctic. “West Nile virus was first isolated in Uganda in 1937 from the blood of a native Ugandan woman, and until the end of the 20th century was considered a cause of viral encephalitis limited only in Africa and Asia.” It did not become a global concern until 1999 when it was introduced to North America.in New York City Hundreds to thousands of cases before 1996 were mostly in rural populations and were rarely severe. The primary host of

inflamatory agent like DMSO. Hot packings of the affected area with clean towel are also helpful. If it occurrs due to indwelling catheters, etc., it should be removed immediately. If infection is suspected, than enrofloxacin, chloremphenicol, doxycyclin and potentited sulpha drungs are preferred. Drainage is indicated if large fluid pocket is located below skin (Harold and McKenzie, 2009; Dias and Neto, 2013) If the thrombotic lesion is associated with a generalized coagulopathy, heparin therapy

History Clostridium botulinum has a rich history dating back to 19th century Europe where it first contaminated sausages, causing outbreaks of foodborne botulism. (1-3) In fact, the term botulism is derived from the Latin term botulus, meaning sausage. (1,3) Microbiologist Emile Pierre Marie van Ermengem first described the etiologic agent in 1897, (1-3) following isolation of the anaerobic bacillus from ham and splenic tissue obtained upon autopsy. (2,3) Although first referred to as Bacillus botulinus