Staphylococcus aureus enteritis
Introduction
Introduction to Staphylococcus aureus enteritis Staphylococcus aureus enteritis is caused by Staphylococcus aureus. It is caused by the long-term use of antibiotics to cause intestinal flora imbalance in the primary disease. The antibiotic-sensitive strains are inhibited, and the resistant Staphylococcus aureus strains take advantage of the opportunity to breed. Staphylococcus aureus is an invasive bacterium that produces toxins and is highly destructive to the intestines. Therefore, Staphylococcus aureus enteritis is onset and the symptoms of poisoning are severe, mainly manifested as vomiting, fever, and diarrhea. Vomiting often occurs before fever, and fever is high. basic knowledge The proportion of illness: 0.02% Susceptible people: no special people Mode of transmission: mouth communication Complications: metabolic acidosis, dehydration, shock
Cause
Causes of Staphylococcus aureus enteritis
Due to long-term use of antibiotics caused by intestinal flora imbalance.
Prevention
Staphylococcus aureus prevention
1. Prevent Staphylococcus aureus from contaminating food
Prevent contamination of various foods by people with bacteria: Regularly perform health checkups on production and processing personnel, suffer from localized purulent infections (such as hemorrhoids, finger suppuration, etc.), upper respiratory tract infections (such as sinusitis, suppurative pneumonia, oral diseases, etc.) Personnel should temporarily stop their work or change positions. For meat processing plants, poultry and carcasses with localized pus infections should be removed from the lesions and processed after high temperature or other appropriate methods.
2, to prevent the production of Staphylococcus aureus enterotoxin
Food should be stored under low temperature and well ventilated conditions to prevent the formation of enterotoxin; in spring and summer when the temperature is high, the food should be kept in a cool or ventilated place for more than 6 hours, and should be thoroughly heated before consumption.
3. Kill Staphylococcus aureus
Staphylococcus aureus is more resistant to heat and drier than normal spore-free bacteria and is killed by heating at 80 ° C for 30 minutes. The surface of the object covered with a layer of ultra-fine tio2 at a concentration of 0.1 mg/cm3 can be quickly and effectively killed under light conditions. It can survive for 2 to 3 months in dry pus and sputum. 5% of carbolic acid died in 10 to 15 minutes. Sensitive to basic dyes, one in 100,000 gentian violet can inhibit its growth.
Complication
Staphylococcal enteritis complications Complications, metabolic acidosis, dehydration shock
If the patient's body fluid loss is high, dehydration, electrolyte imbalance and acidosis may occur, and even shock may occur.
Symptom
Staphylococcus aureus enteritis symptoms Common symptoms Deep yellow or green... Watery fever with abdominal pain,...
The frequency of mild bowel movements is slightly yellow, green and mushy; severe stools are frequent, dozens of times a day, the stool is dark green watery, and the appearance is like sea water, so it is called seawater. There are many mucus, and there is a scent of sputum. Sometimes the membranous pseudomembrane can be discharged, and the pseudomembrane is placed in physiological water, and the shed intestinal mucosa floats on the water surface, which is very helpful for diagnosis. There are many loss of body fluids, and patients with dehydration, electrolyte imbalance and acidosis are severe, and shock can occur.
Examine
Examination of Staphylococcus aureus enteritis
A part of the stool mucus smear was selected and a large number of pus cells were observed under the microscope. For example, Gram staining revealed a large number of Gram-positive cocci in the microscope. Stool culture of Staphylococcus aureus can be diagnosed.
Diagnosis
Diagnosis and identification of Staphylococcus aureus enteritis
Stool culture of Staphylococcus aureus can be diagnosed.
