蜡样芽胞杆菌致肠炎

临床上蜡样芽胞杆菌致肠炎并没有受重视。临床怀疑痢疾患者,在非传染病医院多为抗菌素治疗,补液之后介绍转入传染病院治疗。几乎不做菌培养。 患者,男,72岁。前一天晚腹泻10余次,次日早入院。体温38.5℃。血常规 WBC 22.0×109/L,N 0.87 L 0.11 M 0.02。便常规黄色稀样便,每高倍镜视野WBC 4~6个 RBC 6~8个 EC 2~4个,潜血++。与痢疾症状相似。细菌鉴定：取便标本立即接种血琼脂和麦康凯平皿上,37℃培养24h;血平皿上生成的菌落灰绿色,边缘不齐,周围有溶血圈,直径1.0~1.5mm;麦康凯平皿上生成菌落周边乳白色中间为粉红色…     

一起蜡样芽胞杆菌食物中毒的调查报告

２００１年４月１０日,湛江市某小学发生一起食物中毒,现将调查结果报告如下：１ 流行病学调查１．１ 中毒经过：２００１年４月１０日上午,湛江市某小学师生进食由某面包厂供应的早餐,用餐人数８４２人。当餐食谱有豆浆、肠粉、酥饼。进食半小时后有进食者发病,进食４小时终止新病例发生,共有２５人发生中毒。经调查询问２５例发病人员均进食了肠粉,而进食肠粉共２１０人,患病率１１．９％,设有进食肠粉的其他同餐进食人员未发病。１．２ 卫生学调查：某面包厂供应给湛江市某小学的早餐,其豆浆、酥饼是该厂加工制作,而肠粉则由…     

一起蜡样芽胞杆菌食物中毒的调查

1992年7月11日，驻辽西某部五连发生一起食物中毒，就餐66人，发病27人，发病率为40．9％。经流行病学调查及实验室检验证明．为一起由蜡样芽胞杆菌引起的食物中毒。     

一起蜡样芽胞杆菌所致食物中毒

1998年10月22日,某宾馆职工在集体食堂就餐后,发生食物中毒,经调查及实验证明系食用蜡样芽胞杆菌污染的米饭所致。1．流行病学调查1998年10月22日1：30分,该宾馆集体食堂进餐后30min即出现急性消化道症状首例病人,至当天下午6时左右就餐对人中42人发病,发病率89．36％,其中5人因症状较重住院治疗。现场调查表明,发病42人均食用米饭,末发病5人只食用莱而未吃食堂所售米饭。患者中最大年龄42岁,最小8岁,男性7人,女性35人。2．临床表现2．l潜伏期：最短30min,最长sh,中位数为2．3h。2．2临床症状：以胃肠道症状为主,症状较轻。…     

一起蜡样芽胞杆菌引起的学生食物中毒

目的 为了了解蜡样芽胞杆菌引起的食物中毒的特点,增强学生食堂操作人员卫生意识,减少类似中毒事件发生.方法 采用染色法、培养基和试剂,根据GB/T4789.28-2003《食品卫生微生物学检验标准》.结果 经实验室检验,在剩米饭和患者呕吐物同时检出一种优势菌,该菌为G+粗大杆菌,在液体培养基中生长混浊,在琼脂培养基上生长为不透明菌落,表面粗糙似融蜡状,边缘不齐;过氧化氢酶试验阳性,半固体表面有动力,甘露醇细菌计数为1.08 ×106个/g.结论 通过实验室检验,表明该次食物中毒为蜡样芽胞杆菌所致.监督部门应该加强食品卫生知识的培训,加强卫生工作的经常性监督,督促操作人员养成良好的卫生习惯,减少类似食物中毒事件的发生.     

一起蜡样芽胞杆菌引起的食物中毒调查

目的探讨一起食物中毒的流行因素及病原学。方法按流行病学现场调查方法,结合临床表现和实验室细菌学鉴定方法。结果就餐人数为150例,中毒病人108例,罹患率72%;临床表现以呕吐为主;中毒食物为隔夜剩饭,病原学检查为蜡样芽孢杆菌,中毒食物中蜡样芽孢杆菌菌落为1.2×106/g。结论此次食物中毒事件是由蜡样芽胞杆菌引起,此类食物中毒应引起人们的关注。     

蜡样芽胞杆菌食品中污染情况调查

为了解我市蜡样芽胞杆菌在食品中污染分布情况，预防食物中毒事件的发生。于2000年8月对常见相关食品进行了调查，现将结果报道如下。     

蜡样芽胞杆菌感染性眼内炎细菌培养分析

目的:研究蜡样芽胞杆菌感染眼内炎的细菌学特性。方法:采用K-B纸片法,NCCLS标准判断结果。结果:蜡样芽胞杆菌对氨苄西林、头孢菌素耐药,但对万古霉素、庆大霉素、妥布霉素、左氟沙星、氧氟沙星、洛美沙星、环丙沙星等抗菌药物敏感。结论:了解细菌特性和敏感性可对眼内炎的预防和治疗提供依据。     

一起由蜡样芽胞杆菌引起的食物中毒调查分析

2002年10月1日，下洋镇某电子厂食堂发生了一起食物中毒，根据流行病学调查、临床症状、实验室检验结果，确认该食物中毒由蜡样芽胞杆菌引起，现将调查及检验情况报道如下。     

一起蜡样芽胞杆菌引起的学生食物中毒调查分析

蜡样芽孢杆菌是食物中毒中较常见的致病菌,蜡样芽胞杆菌引起的食物中毒,近几年来在我省较为多见,引起食物中毒所涉及的食品种类较多,多以剩米饭、米粉最为常见,本文就一     

Multifaceted toxin profile,an approach toward a better understanding of probiotic Bacillus cereus

Abstract

Strains of the Bacillus cereus group have been widely used as probiotics for human beings, food animals, plants, and environmental remediation. Paradoxically, B. cereus is responsible for both gastrointestinal and nongastrointestinal syndromes and represents an important opportunistic food-borne pathogen. Toxicity assessment is a fundamental issue to evaluate safety of probiotics. Here, we summarize the state of our current knowledge about the toxins of B. cereus sensu lato to be considered for safety assessment of probiotic candidates. Surfactin-like emetic toxin (cereulide) and various enterotoxins including nonhemolytic enterotoxin, hemolysin BL, and cytotoxin K are responsible for food poisoning outbreaks characterized by emesis and diarrhea. In addition, other factors, such as hemolysin II, Certhrax, immune inhibitor A1, and sphingomyelinase, contribute to toxicity and overall virulence of B. cereus.     

Cereulide and diarrheal toxin contamination in milk and milk products: a systematic review

Emetic and diarrheal toxins produced by endospore-forming Bacillus cereus causes a huge loss to dairy industry. Milk is the suitable medium for the growth of B. cereus. The pathogen is of particular concern in the dairy industry because in spite of aggressive cleaning practices performed by the dairy industry, it is impossible to destroy these hydrophobic spores which adhere to the pipelines of the dairy-processing plant and further these spores may also form biofilms in the milk. The reporting rate of illness caused by B. cereus is vague, usually due to the short duration of (<24?h) the diarrheal and emetic syndromes. The study of toxins production by B. cereus isolates is essential to better determine the methods of controlling these toxins in dairy industry.     

Different types of cell death induced by enterotoxins

The infection of bacterial organisms generally causes cell death to facilitate microbial invasion and immune escape, both of which are involved in the pathogenesis of infectious diseases. In addition to the intercellular infectious processes, pathogen-produced/secreted enterotoxins (mostly exotoxins) are the major weapons that kill host cells and cause diseases by inducing different types of cell death, particularly apoptosis and necrosis. Blocking these enterotoxins with synthetic drugs and vaccines is important for treating patients with infectious diseases. Studies of enterotoxin-induced apoptotic and necrotic mechanisms have helped us to create efficient strategies to use against these well-characterized cytopathic toxins. In this article, we review the induction of the different types of cell death from various bacterial enterotoxins, such as staphylococcal enterotoxin B, staphylococcal alpha-toxin, Panton-Valentine leukocidin, alpha-hemolysin of Escherichia coli, Shiga toxins, cytotoxic necrotizing factor 1, heat-labile enterotoxins, and the cholera toxin, Vibrio cholerae. In addition, necrosis caused by pore-forming toxins, apoptotic signaling through cross-talk pathways involving mitochondrial damage, endoplasmic reticulum stress, and lysosomal injury is discussed.     

青霉素酶分离纯化及酶学性质研究

本文对蜡状芽孢杆菌CMCC(B)63301产青霉素酶的分离纯化工艺及酶学性质进行了研究。粗酶液通过硫酸铵分级盐析、超滤除盐浓缩、SephadexG-75凝胶层析纯化后得到的青霉素酶液的比活力为68.2×106u/mg,纯化倍数为11.32,酶活回收率为35.04%。经SDS-PAGE检测为单一区带。该酶作用的最适温度为37℃,最适作用pH范围为6.5～7.0,在0～20℃下存放比较稳定。酶液中添加5%NaCl或5%甘油可提高酶的保存稳定性。