Bacillus cereus - Revision history

Rossdonaldson1 at 15:50, 18 August 2015

2015-08-18T15:50:24Z

← Older revision		Revision as of 15:50, 18 August 2015
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	==Background==		==Background==
	*Gram-positive, beta-hemolytic, rod-shaped bacterium		[[File:bcereus.png\|thumb\|B. cereus growing on blood agar]]
			*[[Gram-positive]], beta-hemolytic, rod-shaped bacterium
	*Known for causing foodborne illness in humans, though some strains are probiotic		*Known for causing foodborne illness in humans, though some strains are probiotic
	*Classically associated with "fried rice syndrome"		*Classically associated with "fried rice syndrome"
	[[~~File~~:~~bcereus~~.~~png\|thumb\|B~~. ~~cereus growing on blood agar]]~~		*8-16 hour incubation time

			===Pathogenesis===
			*The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus.
			*Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.

			==Clinical Features==
			*Causes severe [[nausea]], [[vomiting]], and [[diarrhea]].<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.</ref>

			==Differential Diagnosis==
			{{Diarrhea DDX}}

	==~~Pathogenesis~~==		==Management==
	B. cereus is responsible for a minority of foodborne illnesses, causing severe nausea, vomiting, and diarrhea.<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.</ref> Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.		Primarily supportive/symptomatic treatment, as most patients recover.
	*The diarrheal type is associated with a wide range of foods, has an 8-16 hour incubation time, and is associated with diarrhea and gastrointestinal pain.
	*The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as ~~by Staphylococcus aureus~~.

	==Prognosis==		==Prognosis==
	Most emetic patients recover within ~~six to~~ 24 hours ~~but in~~ some cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>		*Most emetic patients recover within 6-24 hours
			**In some rare cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>

			==Table Overview==
			{{Clinically Relevant Bacteria}}

			==See Also==
			*[[Microbiology (Main)]]

	==References==		==References==
	<references />		<references/>

	[[Category:ID]]		[[Category:ID]]

Zipdoc at 13:29, 18 August 2015

2015-08-18T13:29:33Z

← Older revision		Revision as of 13:29, 18 August 2015
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	==References==		==References==
	<references />		<references />

			[[Category:ID]]

Zipdoc: added image

2015-08-17T20:21:39Z

added image

← Older revision		Revision as of 20:21, 17 August 2015
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	==Background==		==Background==
	*[[Gram-positive]], beta-hemolytic, rod-shaped bacterium		*Gram-positive, beta-hemolytic, rod-shaped bacterium
	*Known for causing foodborne illness in humans, though some strains are probiotic		*Known for causing foodborne illness in humans, though some strains are probiotic
	*Classically associated with "fried rice syndrome"		*Classically associated with "fried rice syndrome"
	*8-16 hour incubation time		[[File:bcereus.png\|thumb\|B. cereus growing on blood agar]]

	===Pathogenesis===		==Pathogenesis==
	*The emetic form is ~~commonly caused by rice cooked~~ for a ~~time~~ and ~~temperature insufficient to kill any spores present~~, ~~then improperly refrigerated~~. ~~It can produce a toxin which is not inactivated by later reheating~~. ~~This form leads to nausea and vomiting one to five hours after consumption~~. ~~It can be difficult to distinguish from other short~~-~~term bacterial foodborne intoxications such as by Staphylococcus aureus~~.		B. cereus is responsible for a minority of foodborne illnesses, causing severe nausea, vomiting, and diarrhea.<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.</ref> Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.
	*Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.		*The diarrheal type is associated with a wide range of foods, has an 8-16 hour incubation time, and is associated with diarrhea and gastrointestinal pain.
			*The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus.
	~~==Clinical Features==~~
	*~~Causes severe [[nausea]]~~, ~~[[vomiting]]~~, and [[diarrhea]].~~<ref> Kotiranta A~~, ~~Lounatmaa K, Haapasalo M (2000)~~. ~~"Epidemiology~~ and ~~pathogenesis of Bacillus cereus infections"~~. ~~Microbes Infect 2 (2): 189–98. doi:10.1016/S1286~~-~~4579(00)00269-0. PMID 10742691.</ref>~~

	~~==Differential Diagnosis==~~
	~~{{Diarrhea DDX}}~~

	~~==Management==~~
	~~Primarily supportive/symptomatic treatment,~~ as ~~most patients recover~~.

	==Prognosis==		==Prognosis==
	*Most emetic patients recover within 6-24 hours		Most emetic patients recover within six to 24 hours but in some cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>
	**In some ~~rare~~ cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>

	~~==Table Overview==~~
	~~{{Clinically Relevant Bacteria}}~~

	~~==See Also==~~
	*[[Microbiology (Main)]]

	==References==		==References==
	<references/>		<references />

	~~[[Category:ID]]~~

Zipdoc at 05:45, 6 August 2015

2015-08-06T05:45:26Z

← Older revision		Revision as of 05:45, 6 August 2015
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	==Management==		==Management==
			Primarily supportive/symptomatic treatment, as most patients recover.

	==Prognosis==		==Prognosis==

Rossdonaldson1: /* Prognosis */

2015-08-04T12:51:21Z

Prognosis

← Older revision		Revision as of 12:51, 4 August 2015
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	*Most emetic patients recover within 6-24 hours		*Most emetic patients recover within 6-24 hours
	**In some rare cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>		**In some rare cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>

			==Table Overview==
			{{Clinically Relevant Bacteria}}

	==See Also==		==See Also==

Rossdonaldson1: /* Prognosis */

2015-08-04T12:50:13Z

Prognosis

← Older revision		Revision as of 12:50, 4 August 2015
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	==Prognosis==		==Prognosis==
	Most emetic patients recover within ~~six to~~ 24 hours ~~but in~~ some cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>		*Most emetic patients recover within 6-24 hours
			**In some rare cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>

	==See Also==		==See Also==

Rossdonaldson1: /* Differential Diagnosis */

2015-08-04T12:49:39Z

Differential Diagnosis

← Older revision		Revision as of 12:49, 4 August 2015
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	==Differential Diagnosis==		==Differential Diagnosis==
			{{Diarrhea DDX}}

	==Management==		==Management==

Rossdonaldson1 at 12:49, 4 August 2015

2015-08-04T12:49:12Z

← Older revision		Revision as of 12:49, 4 August 2015
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	*Known for causing foodborne illness in humans, though some strains are probiotic		*Known for causing foodborne illness in humans, though some strains are probiotic
	*Classically associated with "fried rice syndrome"		*Classically associated with "fried rice syndrome"
			*8-16 hour incubation time

	===Pathogenesis===		===Pathogenesis===
	*The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus.		*The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus.
	*Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.		*Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.
	*[[8-16 hour incubation time]]

	==Clinical Features==		==Clinical Features==
	*Causes severe [[nausea]], [[vomiting]], and [[diarrhea]].<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.</ref>		*Causes severe [[nausea]], [[vomiting]], and [[diarrhea]].<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.</ref>

			==Differential Diagnosis==

			==Management==

	==Prognosis==		==Prognosis==
	Most emetic patients recover within six to 24 hours but in some cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>		Most emetic patients recover within six to 24 hours but in some cases, the toxin can be fatal.<ref> Takabe F, Oya M (1976). "An autopsy case of food poisoning associated with Bacillus cereus". ForensicSci 7 (2): 97–101.</ref>

	~~==[[Antibiotic Sensitivities]]==~~

	~~==Table Overview==~~
	~~{{Clinically Relevant Bacteria}}~~

	==See Also==		==See Also==

Rossdonaldson1: /* Pathogenesis */

2015-08-04T12:48:03Z

Pathogenesis

← Older revision		Revision as of 12:48, 4 August 2015
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	*Classically associated with "fried rice syndrome"		*Classically associated with "fried rice syndrome"

	==Pathogenesis==		===Pathogenesis===
	~~B. cereus~~ is ~~responsible~~ for a ~~minority of foodborne illnesses~~, ~~causing severe nausea, vomiting, and diarrhea~~.~~<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000)~~. ~~"Epidemiology~~ and ~~pathogenesis of Bacillus cereus infections"~~. ~~Microbes Infect 2 (2): 189–98. doi:10.1016/S1286~~-~~4579(00)00269-0~~. ~~PMID 10742691.</ref>~~ Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.		*The emetic form is commonly caused by rice cooked for a time and temperature insufficient to kill any spores present, then improperly refrigerated. It can produce a toxin which is not inactivated by later reheating. This form leads to nausea and vomiting one to five hours after consumption. It can be difficult to distinguish from other short-term bacterial foodborne intoxications such as by Staphylococcus aureus.
	*~~The diarrheal type is associated with a wide range of foods, has an~~ 8-16 hour incubation time, and ~~is associated with~~ diarrhea ~~and gastrointestinal pain~~.		*Bacillus foodborne illnesses occur due to survival of endospores when food is improperly cooked. Bacterial growth results in production of enterotoxins, one of which is heat- and acid-stable (pH 2 to 11); ingestion leads to two types of illness: diarrheal and emetic.
	*The emetic form is commonly caused by rice cooked for a time and ~~temperature insufficient to kill any spores present, then improperly refrigerated~~. ~~It can produce a toxin which is not inactivated by later reheating~~. ~~This form leads to nausea and vomiting one to five hours after consumption~~. ~~It can be difficult to distinguish from other short~~-~~term bacterial foodborne intoxications such as by Staphylococcus aureus~~.		*[[8-16 hour incubation time]]

			==Clinical Features==
			*Causes severe [[nausea]], [[vomiting]], and [[diarrhea]].<ref> Kotiranta A, Lounatmaa K, Haapasalo M (2000). "Epidemiology and pathogenesis of Bacillus cereus infections". Microbes Infect 2 (2): 189–98. doi:10.1016/S1286-4579(00)00269-0. PMID 10742691.</ref>

	==Prognosis==		==Prognosis==

Rossdonaldson1: /* Key */

2015-08-04T12:44:21Z

Key

← Older revision		Revision as of 12:44, 4 August 2015
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	==[[Antibiotic Sensitivities]]==		==[[Antibiotic Sensitivities]]==

	~~===Key===~~
	~~{{Antibacterial Spectra Key}}~~

	==Table Overview==		==Table Overview==