ID 8 | Issue No: 4.1 | Issue Date: 01.03.16 | Page: 1 of 27 © Crown Copyright 2016 Identification of Clostridium Species
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Official Nh Dhhs Health Alert
THIS IS AN OFFICIAL NH DHHS HEALTH ALERT Distributed by the NH Health Alert Network [email protected] May 18, 2018, 1300 EDT (1:00 PM EDT) NH-HAN 20180518 Tickborne Diseases in New Hampshire Key Points and Recommendations: 1. Blacklegged ticks transmit at least five different infections in New Hampshire (NH): Lyme disease, Anaplasma, Babesia, Powassan virus, and Borrelia miyamotoi. 2. NH has one of the highest rates of Lyme disease in the nation, and 50-60% of blacklegged ticks sampled from across NH have been found to be infected with Borrelia burgdorferi, the bacterium that causes Lyme disease. 3. NH has experienced a significant increase in human cases of anaplasmosis, with cases more than doubling from 2016 to 2017. The reason for the increase is unknown at this time. 4. The number of new cases of babesiosis also increased in 2017; because Babesia can be transmitted through blood transfusions in addition to tick bites, providers should ask patients with suspected babesiosis whether they have donated blood or received a blood transfusion. 5. Powassan is a newer tickborne disease which has been identified in three NH residents during past seasons in 2013, 2016 and 2017. While uncommon, Powassan can cause a debilitating neurological illness, so providers should maintain an index of suspicion for patients presenting with an unexplained meningoencephalitis. 6. Borrelia miyamotoi infection usually presents with a nonspecific febrile illness similar to other tickborne diseases like anaplasmosis, and has recently been identified in one NH resident. Tests for Lyme disease do not reliably detect Borrelia miyamotoi, so providers should consider specific testing for Borrelia miyamotoi (see Attachment 1) and other pathogens if testing for Lyme disease is negative but a tickborne disease is still suspected. -
The Food Poisoning Toxins of Bacillus Cereus
toxins Review The Food Poisoning Toxins of Bacillus cereus Richard Dietrich 1,†, Nadja Jessberger 1,*,†, Monika Ehling-Schulz 2 , Erwin Märtlbauer 1 and Per Einar Granum 3 1 Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig Maximilian University of Munich, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; [email protected] (R.D.); [email protected] (E.M.) 2 Department of Pathobiology, Functional Microbiology, Institute of Microbiology, University of Veterinary Medicine Vienna, 1210 Vienna, Austria; [email protected] 3 Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003 NMBU, 1432 Ås, Norway; [email protected] * Correspondence: [email protected] † These authors have contributed equally to this work. Abstract: Bacillus cereus is a ubiquitous soil bacterium responsible for two types of food-associated gastrointestinal diseases. While the emetic type, a food intoxication, manifests in nausea and vomiting, food infections with enteropathogenic strains cause diarrhea and abdominal pain. Causative toxins are the cyclic dodecadepsipeptide cereulide, and the proteinaceous enterotoxins hemolysin BL (Hbl), nonhemolytic enterotoxin (Nhe) and cytotoxin K (CytK), respectively. This review covers the current knowledge on distribution and genetic organization of the toxin genes, as well as mechanisms of enterotoxin gene regulation and toxin secretion. In this context, the exceptionally high variability of toxin production between single strains is highlighted. In addition, the mode of action of the pore-forming enterotoxins and their effect on target cells is described in detail. The main focus of this review are the two tripartite enterotoxin complexes Hbl and Nhe, but the latest findings on cereulide and CytK are also presented, as well as methods for toxin detection, and the contribution of further putative virulence factors to the diarrheal disease. -
The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio In
microorganisms Review The Influence of Probiotics on the Firmicutes/Bacteroidetes Ratio in the Treatment of Obesity and Inflammatory Bowel disease Spase Stojanov 1,2, Aleš Berlec 1,2 and Borut Štrukelj 1,2,* 1 Faculty of Pharmacy, University of Ljubljana, SI-1000 Ljubljana, Slovenia; [email protected] (S.S.); [email protected] (A.B.) 2 Department of Biotechnology, Jožef Stefan Institute, SI-1000 Ljubljana, Slovenia * Correspondence: borut.strukelj@ffa.uni-lj.si Received: 16 September 2020; Accepted: 31 October 2020; Published: 1 November 2020 Abstract: The two most important bacterial phyla in the gastrointestinal tract, Firmicutes and Bacteroidetes, have gained much attention in recent years. The Firmicutes/Bacteroidetes (F/B) ratio is widely accepted to have an important influence in maintaining normal intestinal homeostasis. Increased or decreased F/B ratio is regarded as dysbiosis, whereby the former is usually observed with obesity, and the latter with inflammatory bowel disease (IBD). Probiotics as live microorganisms can confer health benefits to the host when administered in adequate amounts. There is considerable evidence of their nutritional and immunosuppressive properties including reports that elucidate the association of probiotics with the F/B ratio, obesity, and IBD. Orally administered probiotics can contribute to the restoration of dysbiotic microbiota and to the prevention of obesity or IBD. However, as the effects of different probiotics on the F/B ratio differ, selecting the appropriate species or mixture is crucial. The most commonly tested probiotics for modifying the F/B ratio and treating obesity and IBD are from the genus Lactobacillus. In this paper, we review the effects of probiotics on the F/B ratio that lead to weight loss or immunosuppression. -
Naeglaria and Brain Infections
Can bacteria shrink tumors? Cancer Therapy: The Microbial Approach n this age of advanced injected live Streptococcus medical science and into cancer patients but after I technology, we still the recipients unfortunately continue to hunt for died from subsequent innovative cancer therapies infections, Coley decided to that prove effective and safe. use heat killed bacteria. He Treatments that successfully made a mixture of two heat- eradicate tumors while at the killed bacterial species, By Alan Barajas same time cause as little Streptococcus pyogenes and damage as possible to normal Serratia marcescens. This Alani Barajas is a Research and tissue are the ultimate goal, concoction was termed Development Technician at Hardy but are also not easy to find. “Coley’s toxins.” Bacteria Diagnostics. She earned her bachelor's degree in Microbiology at were either injected into Cal Poly, San Luis Obispo. The use of microorganisms in tumors or into the cancer therapy is not a new bloodstream. During her studies at Cal Poly, much idea but it is currently a of her time was spent as part of the undergraduate research team for the buzzing topic in cancer Cal Poly Dairy Products Technology therapy research. Center studying spore-forming bacteria in dairy products. In the late 1800s, German Currently she is working on new physicians W. Busch and F. chromogenic media formulations for Fehleisen both individually Hardy Diagnostics, both in the observed that certain cancers prepared and powdered forms. began to regress when patients acquired accidental erysipelas (cellulitis) caused by Streptococcus pyogenes. William Coley was the first to use New York surgeon William bacterial injections to treat cancer www.HardyDiagnostics.com patients. -
Shelf-Stable Food Safety
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water. -
Fatty Acid Diets: Regulation of Gut Microbiota Composition and Obesity and Its Related Metabolic Dysbiosis
International Journal of Molecular Sciences Review Fatty Acid Diets: Regulation of Gut Microbiota Composition and Obesity and Its Related Metabolic Dysbiosis David Johane Machate 1, Priscila Silva Figueiredo 2 , Gabriela Marcelino 2 , Rita de Cássia Avellaneda Guimarães 2,*, Priscila Aiko Hiane 2 , Danielle Bogo 2, Verônica Assalin Zorgetto Pinheiro 2, Lincoln Carlos Silva de Oliveira 3 and Arnildo Pott 1 1 Graduate Program in Biotechnology and Biodiversity in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; [email protected] (D.J.M.); [email protected] (A.P.) 2 Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; pri.fi[email protected] (P.S.F.); [email protected] (G.M.); [email protected] (P.A.H.); [email protected] (D.B.); [email protected] (V.A.Z.P.) 3 Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +55-67-3345-7416 Received: 9 March 2020; Accepted: 27 March 2020; Published: 8 June 2020 Abstract: Long-term high-fat dietary intake plays a crucial role in the composition of gut microbiota in animal models and human subjects, which affect directly short-chain fatty acid (SCFA) production and host health. This review aims to highlight the interplay of fatty acid (FA) intake and gut microbiota composition and its interaction with hosts in health promotion and obesity prevention and its related metabolic dysbiosis. -
Appendix III: OTU's Found to Be Differentially Abundant Between CD and Control Patients Via Metagenomeseq Analysis
Appendix III: OTU's found to be differentially abundant between CD and control patients via metagenomeSeq analysis OTU Log2 (FC CD / FDR Adjusted Phylum Class Order Family Genus Species Number Control) p value 518372 Firmicutes Clostridia Clostridiales Ruminococcaceae Faecalibacterium prausnitzii 2.16 5.69E-08 194497 Firmicutes Clostridia Clostridiales Ruminococcaceae NA NA 2.15 8.93E-06 175761 Firmicutes Clostridia Clostridiales Ruminococcaceae NA NA 5.74 1.99E-05 193709 Firmicutes Clostridia Clostridiales Ruminococcaceae NA NA 2.40 2.14E-05 4464079 Bacteroidetes Bacteroidia Bacteroidales Bacteroidaceae Bacteroides NA 7.79 0.000123188 20421 Firmicutes Clostridia Clostridiales Lachnospiraceae Coprococcus NA 1.19 0.00013719 3044876 Firmicutes Clostridia Clostridiales Lachnospiraceae [Ruminococcus] gnavus -4.32 0.000194983 184000 Firmicutes Clostridia Clostridiales Ruminococcaceae Faecalibacterium prausnitzii 2.81 0.000306032 4392484 Bacteroidetes Bacteroidia Bacteroidales Bacteroidaceae Bacteroides NA 5.53 0.000339948 528715 Firmicutes Clostridia Clostridiales Ruminococcaceae Faecalibacterium prausnitzii 2.17 0.000722263 186707 Firmicutes Clostridia Clostridiales NA NA NA 2.28 0.001028539 193101 Firmicutes Clostridia Clostridiales Ruminococcaceae NA NA 1.90 0.001230738 339685 Firmicutes Clostridia Clostridiales Peptococcaceae Peptococcus NA 3.52 0.001382447 101237 Firmicutes Clostridia Clostridiales NA NA NA 2.64 0.001415109 347690 Firmicutes Clostridia Clostridiales Ruminococcaceae Oscillospira NA 3.18 0.00152075 2110315 Firmicutes Clostridia -
Effect of Ph and Temperature on Microbial Community Structure And
Calicioglu et al. Biotechnol Biofuels (2018) 11:275 https://doi.org/10.1186/s13068-018-1278-6 Biotechnology for Biofuels RESEARCH Open Access Efect of pH and temperature on microbial community structure and carboxylic acid yield during the acidogenic digestion of duckweed Ozgul Calicioglu1, Michael J. Shreve1, Tom L. Richard2 and Rachel A. Brennan1* Abstract Background: Duckweeds (Lemnaceae) are efcient aquatic plants for wastewater treatment due to their high nutri- ent-uptake capabilities and resilience to severe environmental conditions. Combined with their rapid growth rates, high starch, and low lignin contents, duckweeds have also gained popularity as a biofuel feedstock for thermochemi- cal conversion and alcohol fermentation. However, studies on the acidogenic anaerobic digestion of duckweed into carboxylic acids, another group of chemicals which are precursors of higher-value chemicals and biofuels, are lacking. In this study, a series of laboratory batch experiments were performed to determine the favorable operating condi- tions (i.e., temperature and pH) to maximize carboxylic acid production from wastewater-derived duckweed during acidogenic digestion. Batch reactors with 25 g/l solid loading were operated anaerobically for 21 days under meso- philic (35 °C) or thermophilic (55 °C) conditions at an acidic (5.3) or basic (9.2) pH. At the conclusion of the experiment, the dominant microbial communities under various operating conditions were assessed using high-throughput sequencing. Results: The highest duckweed–carboxylic acid conversion of 388 28 mg acetic acid equivalent per gram volatile solids was observed under mesophilic and basic conditions, with an± average production rate of 0.59 g/l/day. This result is comparable to those reported for acidogenic digestion of other organics such as food waste. -
Botulism Fact Sheet
Botulism Fact Sheet 1. What is botulism? - Botulism is a rare but serious paralytic illness caused by a nerve toxin (poison) produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. (a) Foodborne botulism is caused by eating foods that contain the botulism toxin. (b) Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. (c) Infant botulism is caused when Clostridium botulinum bacteria grow in the immature infant intestines and release toxin. All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous because widespread illness can occur from eating a contaminated food. 2. What is Clostridium botulinum? - Clostridium botulinum belongs to is a group of bacteria commonly found in soil. They grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state in the soil until exposed to conditions that can support their growth. In low oxygen conditions, the growing bacteria release botulinum toxin. There are seven types of botulism toxin designated by the letters A through G; only types A, B, E and F cause illness in humans. 3. How common is botulism? - In the United States an average of 45 cases are reported each year. Of these, approximately 15% are foodborne, 65% are infant botulism, and the rest are wound botulism. Outbreaks of foodborne botulism involving two or more persons occur most years and usually are caused by eating improperly processed home-canned foods. The number of Foodborne and Infant botulism cases has changed little in recent years, but wound botulism has increased because of the use of black-tar heroin. -
Distribution and Characteristics of Bacillus Bacteria Associated with Hydrobionts and the Waters of the Peter the Great Bay, Sea of Japan I
ISSN 0026-2617, Microbiology, 2008, Vol. 77, No. 4, pp. 497–503. © Pleiades Publishing, Ltd., 2008. Original Russian Text © I.A. Beleneva, 2008, published in Mikrobiologiya, 2008, Vol. 77, No. 4, pp. 558–565. EXPERIMENTAL ARTICLES Distribution and Characteristics of Bacillus Bacteria Associated with Hydrobionts and the Waters of the Peter the Great Bay, Sea of Japan I. A. Beleneva1 Zhirmunskii Institute of Marine Biology, Far East Division, Russian Academy of Sciences, ul. Pal’chevskogo, 17, Vladivostok 690041, Russia Received May 28, 2007 Abstract—Bacilli of the species Bacillus subtilis, B. pumilus, B. mycoides, B. marinus and B. licheniformis (a total of 53 strains) were isolated from 15 invertebrate species and the water of the Vostok Bay, Peter the Great Bay, Sea of Japan. Bacilli were most often isolated from bivalves (22.7%) and sea cucumbers (18.9%); they occurred less frequently in sea urchins and starfish (13.2 and 7.5%, respectively). Most of bacilli strains were isolated from invertebrates inhabiting silted sediments. No Bacillus spp. strains were isolated from invertebrates inhabiting stony and sandy environments. The species diversity of bacilli isolated from marine objects under study was low. Almost all bacterial isolates were resistant to lincomycin. Unlike B. pumilus, B. subtilis isolates were mostly resistant to benzylpenicillin and ampicillin. Antibiotic sensitivity of B. licheniformis strains was variable (two strains were resistant to benzylpenicillin and oxacillin, while one was sensitive). A significant fraction of isolated bacilli contained pigments. Pigmented strains were more often isolated from seawater sam- ples, while colorless ones predominated within hydrobionts. B. subtilis colonies had the broadest range of co- lors. -
CAMP Tests (Standard and Rapid) and Reverse CAMP Test
M.V.Sc. (Veterinary Microbiology), Monsoon semester Date 31.12.2020 VMC- 602 (Bacteriology II), Unit III, Practical class CAMP Tests (Standard and Rapid) and Reverse CAMP test Dr. Savita Kumari Assistant Professor-cum-Jr. Scientist Department of Veterinary Microbiology Bihar Veterinary College, BASU, Patna CAMP factor S. agalactiae contains the CAMP factor, only beta-hemolytic Streptococcus secretes Pore -forming toxin first identified in this bacterium CAMP reaction is based on the co -hemolytic activity of the CAMP factor Commonly used to identify S. agalactiae Closely related proteins present also in other Gram - positive pathogens cfb gene encodes CAMP factor CAMP test CAMP reaction- consists in a zone of strong hemolysis that is observed when S. agalactiae is streaked next to Staphylococcus aureus on blood agar S. aureus secretes sphingomyelinase Sheep red blood cells - rich in sphingomyelin, and upon exposure to sphingomyelinase become greatly sensitized to CAMP factor, which then effects hemolysis Hemolysis most pronounced in the zone between the colonies of the two bacterial species Co-hemolytic phenomenon- presumptive identification of Group B Streptococci (S. agalactiae) CAMP test First described by Christie, Atkins, and Munch –Petersen in 1944 The protein was named CAMP factor for the initials of the authors of the article that first described the phenomenon Types: Standard CAMP test Rapid CAMP test (spot test ) Standard camp test are time consuming and/or expensive compared to the CAMP spot test Principle CAMP test detects -
Probiotic Lactic Acid Bacteria Vs. Bacilli: Pros and Cons ARTHUR C
Probiotic lactic acid bacteria vs. bacilli: pros and cons ARTHUR C. OUWEHAND1*, SOFIA FORSSTEN1, MARKUS LEHTINEN1, ELIZABETH GALBRAITH2, ELLEN DAVIS2 *Corresponding author 1. Active Nutrition, DuPont Nutrition & Health, Sokeritehtaantie 20, 02460 Kantvik, Finland Arthur C. Ouwehand 2. Animal and Environmental Applications, DuPont Nutrition & Health, W227 N752 Westmound Drive, Waukesha, WI 53186, USA KEYWORDS: probiotic, lactic acid bacteria, Lactobacillus, Bifidobacterium, Bacillus, spores ABSTRACT: Both lactic acid bacteria (LAB) and bacilli are commercialised as probiotics; LAB are mainly utilised as live and active or dormant cells, while bacilli are utilised as spores. Belonging to very different genera, they have different technological properties. LAB have a longer history of use as probiotics and therefore have a broader base as far as health efficacy documentation is concerned. The question therefore sometimes arises; strains from which of these groups make better probiotics? Considering the fact that probiotics, by definition, have to be viable in sufficient numbers and have to have documented health benefits, this is not a relevant question. Any microbial strain has to fulfil these criteria in order to qualify as a probiotic. The current paper reviews and compares the available data for both groups of organisms. Pre - Probiotics INTRODUCTION In order to supply consumers with products that provide meaningful levels of probiotics, several requirements have There is no legal description of probiotics. However, the most to be fulfilled by probiotic strains selected for industrial commonly accepted definition is from a FAO/WHO working production. Quality-control must be vigilantly performed, group: “Live microorganisms which when administered in assuring identity, viability and absence of contaminants.