– they feed on dead organic matter. As well as infecting and spoiling food, some are pathogenic to humans, causing, for example, ANTHRAX, conjunctivitis (see EYE, DISORDERS OF) and DYSENTERY. They are also the source of some antibiotics (See under MICROBIOLOGY.)... bacillus
Alternatives. Tablets/capsules. Goldenseal, Echinacea, Valerian.
Tinctures. Formula. Echinacea 2; Goldenseal half; Wild Indigo half. Mix. 1-2 teaspoons in water every 2 hours.
Tincture Myrrh Co 1 part Tincture Capsicum BPC (1973) to 4 parts Tincture Myrrh BPC (1973). Dose: One-2.5ml.
Diet. 3-day fruit and vegetable juice fast.
Treatment by or in liaison with a general medical practitioner. ... botulism
Diagnosis of farmer’s lung may involve a chest X-ray, pulmonary function tests, and blood tests for a specific antibody. Corticosteroid drugs will relieve the symptoms. Further exposure to the spores of the fungus should be avoided. (See also fibrosing alveolitis.)... farmer’s lung
About half a million cases of tetanus occur worldwide each year, but fewer than 20 occur in the. The diagnosis is made from the symptoms and signs, and a course of tetanus antitoxin injections is started. Most people recover completely if treated promptly.
Prevention of tetanus in the relies on the DPT vaccination being given routinely during childhood; booster shots are given every 10 years.... tetanus
Methods of disinfection (1) Skin, wounds, etc. – chlorhexidine (with detergent or spirit); iodine (with detergent or spirit); cetrimide; ethyl alcohol; all must stay in contact with the skin for long enough for bacteria to be killed. (2) Hard surfaces (?oors, walls, etc.) – hypochlorites (i.e. bleaches) with or without detergent; cetrimide; iodine-containing solutions; ethyl alcohol. (3) Equipment – wet or dry heat (e.g. boiling for more than 5 minutes); submersion in liquid disinfectants for the appropriate time (e.g. glutaraldehyde 2·5 per cent), chlorhexidine in spirit 70 per cent, formaldehyde (irritant), chlorhexidine (0·1 per cent aqueous), hypochlorites.... disinfection
At one time was popular for urinary disorders and chronic kidney disease, but no longer used internally. External use confined to irritable skin disorders as a soothing dusting powder. Once used as a vegetable snuff. Widely used in homoeopathy. ... club moss
Staphylococcal food poisoning occurs after food such as meat products, cold meats, milk, custard and egg products becomes contaminated before or after cooking, usually through incorrect handling by humans who carry S. aureus. The bacteria produce an ENTEROTOXIN which causes the symptoms of food poisoning 1–8 hours after ingestion. The toxin can withstand heat; thus, subsequent cooking of contaminated food will not prevent illness.
Heat-resistant strains of Cl. perfringens cause food poisoning associated with meat dishes, soups or gravy when dishes cooked in bulk are left unrefrigerated for long periods before consumption. The bacteria are anaerobes (see ANAEROBE) and form spores; the anaerobic conditions in these cooked foods allow the germinated spores to multiply rapidly during cooling, resulting in heavy contamination. Once ingested the bacteria produce enterotoxin in the intestine, causing symptoms within 8–24 hours.
Many di?erent types of Salmonella (about 2,000) cause food poisoning or ENTERITIS, from eight hours to three days after ingestion of food in which they have multiplied. S. brendeny, S. enteritidis, S. heidelberg, S. newport and S. thompson are among those commonly causing enteritis. Salmonella infections are common in domesticated animals such as cows, pigs and poultry whose meat and milk may be infected, although the animals may show no symptoms. Duck eggs may harbour Salmonella (usually S. typhimurium), arising from surface contamination with the bird’s faeces, and foods containing uncooked or lightly cooked hen’s eggs, such as mayonnaise, have been associated with enteritis. The incidence of human S. enteritidis infection has been increasing, by more than 15-fold in England and Wales annually, from around 1,100 a year in the early 1980s to more than 32,000 at the end of the 1990s, but has since fallen to about 10,000. A serious source of infection seems to be poultry meat and hen’s eggs.
Although Salmonella are mostly killed by heating at 60 °C for 15 minutes, contaminated food requires considerably longer cooking and, if frozen, must be completely thawed beforehand, to allow even cooking at a su?cient temperature.
Enteritis caused by Campylobacter jejuni is usually self-limiting, lasting 1–3 days. Since reporting of the disease began in 1977, in England and Wales its incidence has increased from around 1,400 cases initially to nearly 13,000 in 1982 and to over 42,000 in 2004. Outbreaks have been associated with unpasteurised milk: the main source seems to be infected poultry.
ESCHERICHIA COLI O157 was ?rst identi?ed as a cause of food poisoning in the early 1980s, but its incidence has increased sharply since, with more than 1,000 cases annually in the United Kingdom in the late 1990s. The illness can be severe, with bloody diarrhoea and life-threatening renal complications. The reservoir for this pathogen is thought to be cattle, and transmission results from consumption of raw or undercooked meat products and raw dairy products. Cross-infection of cooked meat by raw meat is a common cause of outbreaks of Escherichia coli O157 food poisoning. Water and other foods can be contaminated by manure from cattle, and person-to-person spread can occur, especially in children.
Food poisoning associated with fried or boiled rice is caused by Bacillus cereus, whose heat-resistant spores survive cooking. An enterotoxin is responsible for the symptoms, which occur 2–8 hours after ingestion and resolve after 8–24 hours.
Viruses are emerging as an increasing cause of some outbreaks of food poisoning from shell?sh (cockles, mussels and oysters).
The incidence of food poisoning in the UK rose from under 60,000 cases in 1991 to nearly 79,000 in 2004. Public health measures to control this rise include agricultural aspects of food production, implementing standards of hygiene in abattoirs, and regulating the environment and process of industrial food production, handling, transportation and storage.... food poisoning
Among the smallest and simplest microorganisms are the viruses. First described as ?lterable agents, and ranging in size from 20–30 nm to 300 nm, they may be directly visualised only by electron microscopy. They consist of a core of deoxyribonucleic or ribonucleic acid (DNA or RNA) within a protective protein coat, or capsid, whose subunits confer a geometric symmetry. Thus viruses are usually cubical (icosahedral) or helical; the larger viruses (pox-, herpes-, myxo-viruses) may also have an outer envelope. Their minimal structure dictates that viruses are all obligate parasites, relying on living cells to provide essential components for their replication. Apart from animal and plant cells, viruses may infect and replicate in bacteria (bacteriophages) or fungi (mycophages), which are damaged in the process.
Bacteria are larger (0·01–5,000 µm) and more complex. They have a subcellular organisation which generally includes DNA and RNA, a cell membrane, organelles such as ribosomes, and a complex and chemically variable cell envelope – but, unlike EUKARYOTES, no nucleus. Rickettsiae, chlamydia, and mycoplasmas, once thought of as viruses because of their small size and absence of a cell wall (mycoplasma) or major wall component (chlamydia), are now acknowledged as bacteria; rickettsiae and chlamydia are intracellular parasites of medical importance. Bacteria may also possess additional surface structures, such as capsules and organs of locomotion (?agella) and attachment (?mbriae and stalks). Individual bacterial cells may be spheres (cocci); straight (bacilli), curved (vibrio), or ?exuous (spirilla) rods; or oval cells (coccobacilli). On examination by light microscopy, bacteria may be visible in characteristic con?gurations (as pairs of cocci [diplococci], or chains [streptococci], or clusters); actinomycete bacteria grow as ?laments with externally produced spores. Bacteria grow essentially by increasing in cell size and dividing by ?ssion, a process which in ideal laboratory conditions some bacteria may achieve about once every 20 minutes. Under natural conditions, growth is usually much slower.
Eukaryotic micro-organisms comprise fungi, algae, and protozoa. These organisms are larger, and they have in common a well-developed internal compartmentation into subcellular organelles; they also have a nucleus. Algae additionally have chloroplasts, which contain photosynthetic pigments; fungi lack chloroplasts; and protozoa lack both a cell wall and chloroplasts but may have a contractile vacuole to regulate water uptake and, in some, structures for capturing and ingesting food. Fungi grow either as discrete cells (yeasts), multiplying by budding, ?ssion, or conjugation, or as thin ?laments (hyphae) which bear spores, although some may show both morphological forms during their life-cycle. Algae and protozoa generally grow as individual cells or colonies of individuals and multiply by ?ssion.
Micro-organisms of medical importance include representatives of the ?ve major microbial groups that obtain their essential nutrients at the expense of their hosts. Many bacteria and most fungi, however, are saprophytes (see SAPROPHYTE), being major contributors to the natural cycling of carbon in the environment and to biodeterioration; others are of ecological and economic importance because of the diseases they cause in agricultural or horticultural crops or because of their bene?cial relationships with higher organisms. Additionally, they may be of industrial or biotechnological importance. Fungal diseases of humans tend to be most important in tropical environments and in immuno-compromised subjects.
Pathogenic (that is, disease-causing) microorganisms have special characteristics, or virulence factors, that enable them to colonise their hosts and overcome or evade physical, biochemical, and immunological host defences. For example, the presence of capsules, as in the bacteria that cause anthrax (Bacillus anthracis), one form of pneumonia (Streptococcus pneumoniae), scarlet fever (S. pyogenes), bacterial meningitis (Neisseria meningitidis, Haemophilus in?uenzae) is directly related to the ability to cause disease because of their antiphagocytic properties. Fimbriae are related to virulence, enabling tissue attachment – for example, in gonorrhoea (N. gonorrhoeae) and cholera (Vibrio cholerae). Many bacteria excrete extracellular virulence factors; these include enzymes and other agents that impair the host’s physiological and immunological functions. Some bacteria produce powerful toxins (excreted exotoxins or endogenous endotoxins), which may cause local tissue destruction and allow colonisation by the pathogen or whose speci?c action may explain the disease mechanism. In Staphylococcus aureus, exfoliative toxin produces the staphylococcal scalded-skin syndrome, TSS toxin-1 toxic-shock syndrome, and enterotoxin food poisoning. The pertussis exotoxin of Bordetella pertussis, the cause of whooping cough, blocks immunological defences and mediates attachment to tracheal cells, and the exotoxin produced by Corynebacterium diphtheriae causes local damage resulting in a pronounced exudate in the trachea.
Viruses cause disease by cellular destruction arising from their intracellular parasitic existence. Attachment to particular cells is often mediated by speci?c viral surface proteins; mechanisms for evading immunological defences include latency, change in viral antigenic structure, or incapacitation of the immune system – for example, destruction of CD 4 lymphocytes by the human immunode?ciency virus.... microbiology
Aerobic bacteria require oxygen to grow and multiply; in the body, these are most commonly found on the skin or in the respiratory system. Anaerobic bacteria thrive where there is no oxygen, deep within tissue or wounds. They reproduce by simple division, which can take place every 20 minutes. Some bacteria also produce spores that can survive high temperatures, dry conditions, and lack of nourishment; and some produce poisons (either endotoxins or exotoxins) that are harmful to human cells.
The body’s immune system attacks invading bacteria, but in some cases treatment with antibiotic drugs is necessary and will speed recovery. Superficial inflammation and infected wounds may be treated with antiseptics. Immunity to invading bacterial diseases, such as some types of meningitis, can be acquired by active immunization. (See also infectious disease.)... bacteria
Greater incidence of the condition is found in women. By interfering with the hormone balance The Pill raises the female body to a constant state of false pregnancy. This affects the character of vaginal secretions and favours growth of fungi. Oestrogens in contraceptive pills create a tissue climate conducive to Candida. Vaginal deodorants and scented soaps irritate. Because of its effect upon the Fallopian tubes it is a common cause of infertility.
Symptoms. Vulva itching, soreness, white discharge of watery to cheesy consistency. Urination painful, recurring cystitis, irritability, premenstrual and menstrual problems, anxiety, heartburn and dyspepsia. Alternatives. Teas. Agnus Castus, Balm, Barberry bark, Chamomile, La Pacho (Pau d’arco), Sage, Thyme.
Tablets/capsules. Agnus Castus, Goldenseal, Pulsatilla, Poke root, Thuja, Garlic, La Pacho.
Tincture Thuja. 15-30 drops in water, once daily.
Tinctures. Combination for the average case. Echinacea 30ml; Calendula 15ml; Goldenseal 15ml; Ladysmantle 15ml. Dose: one 5ml teaspoon thrice daily. (Brenda Cooke MNIMH, Mansfield, Notts) Topical. Tea Tree oil pessaries/cream. Alternative:– (1) Impregnate tampon with plain yoghurt and insert into vagina. Or: inject with spermicidal cream applicator or cardboard tampon applicator 2-3 teaspoons yoghurt into vagina 2-3 times daily. The theory is that the lacto-bacilli in the yoghurt competes with the candida and finally reduces it to normal levels.
(2) 2-3 teaspoons Distilled Extract Witch Hazel to cup of water for cooling antiseptic lotion.
(3) 1-2 drops Eucalyptus oil well-shaken in 4oz (120ml) Distilled Extract Witch Hazel. Reputed to kill colonies of candida albicans and allay irritation.
(4) Aloe Vera gel.
(5) Capricin.
(6) Cloves are anti-fungal and may be chewed.
(7) Calendula and Hydrastis pessaries.
Avoid surgical spirit antiseptics. A smear of Olive oil or yoghurt or No 3 above to allay irritation. Frequent washing, hot baths and use of soap at first soothe, but later exacerbate. Use water only. When washing, wipe from front to back to avoid spreading spores from bowel. No smoking.
Diet. Gluten-free, low fat, high fibre.
Acidophilus. A large mixed salad once daily. Cooked vegetables, seafood, Vitamin A foods. Replace salt with Celery, Garlic or Kelp powders. All meats, game and chicken to be from animals raised on steroid-free fodder. Replace alcohol with fresh fruit and vegetable juices. Eggs.
Reject: Dairy products (butter, cheese, milk). Brewer’s yeast. Foods and drinks with which yeast has been associated: bread, beer, homemade wines. Dried fruit, mushrooms, monosodium glutamate, pickles and preserves, smoked fish and meats, foods known to be allergic to the patient, sugar, syrup, sweeteners, chocolate, puddings, pastry, white flour products.
Supplements. Daily. Vitamin A 7500iu, Vitamin C 200mg. Zinc. ... candida, vaginal
Fungal infections are therefore more common and serious in people taking long-term antibiotic drugs (which destroy the bacterial competition) and in those whose immune systems are suppressed by immunosuppressant drugs, corticosteroid drugs, or by a disorder such as AIDS. Such serious fungal infections are described as opportunistic infections. Some fungal infections are more common in people with diabetes mellitus.
Fungal infections can be classified into superficial (affecting skin, hair, nails, inside of the mouth, and genital organs); subcutaneous (beneath the skin); and deep (affecting internal organs).
The main superficial infections are tinea (including ringworm and athlete’s foot) and candidiasis (thrush), both of which are common. Subcutaneous infections, which are rare, include sporotrichosis and mycetoma. Deep infections are uncommon but can be serious and include aspergillosis, histoplasmosis, cryptococcosis, and blastomycosis. The fungal spores enter the body by inhalation.
Treatment of fungal infections is with antifungal drugs, either used topically on the infected area or given by mouth for generalized infections.... fungal infections
Most fungi are either harmless or beneficial to human health, but some can cause illness and disease. The fruiting bodies of some fungi contain toxins that can cause poisoning if eaten (see mushroom poisoning). Certain fungi infect food crops and produce toxins that can cause food poisoning. The best known of these is a fungus that infects cereals and produces ergot, a toxin that constricts blood vessels; and another that grows on peanuts and produces aflatoxin, a poison and carcinogen. The inhaled spores of some fungi can cause allergic alveolitis, a persistent allergic reaction in the lungs. Fungal spores are sometimes responsible for other allergic disorders such as allergic rhinitis and asthma. Some fungi are able to invade and form colonies in the lungs, in the skin, or sometimes in various different tissues throughout the body, leading to conditions that range from mild irritation to severe, even fatal, widespread infection (see fungal infections) and illness. (See also candidiasis.)... fungi
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