Good evening, readers! First of all, I wish all Orthodox believers a Merry Christmas!
Namely, I recently heard that my close friend became infected with the staphylococcal bacterium. As I feared for her health, and based on her experience, I wanted to know more about that bacterium. Now I will share with you what I learned. I hope you have not had a similar experience.
Staphylococcus aureus (golden staphylococcus) is a ball-shaped bacterium that stains positively according to Gram. It is immobile and does not create a dispute. Some strains have a capsule. It is optionally an anaerobic microorganism. On the microscopic preparation, they have the appearance of clustered clusters, after which Staphylococcus got its name. They were first described by the Scottish surgeon Alexander Ogston in 1882. It is classified as Genus Staphylococcus which has several species and subspecies.
Among non-sporogenic bacteria, staphylococci are the most resistant to adverse environmental conditions, so they can be kept in frozen or dried food for months. It tolerates high concentrations of salt and sugar well.
It is sensitive to all disinfectants used today, and temperatures above 60˚ C destroy it.
Staphylococcus multiplies well at room temperature, secreting its exotoxin under aerobic and anaerobic conditions.
Transmission routes
The natural reservoir is man and some domestic animals. It is found on the skin and mucous membranes of healthy people as a transient flora. Staphylococcus can be found in the throat and nose in about 50% of the healthy population. They are also present on items of general use, but also in milk, cheese, meat and other food products, where they usually end up due to carelessness and low personal hygiene of sick people. These foods are suitable for continued reproduction with the simultaneous secretion of thermostable exotoxin. Thus, mass burek poisonings often occur, due to the use of contaminated cheese or meat. Massive, explosive ice cream poisonings are also common, whether the ice cream is made from contaminated milk or powdered eggs, or is subsequently contaminated during production, transport or sale. All types of minced meat are a very suitable environment for bacteria to multiply. Hams can be a product of high risk to human health when it comes to staphylococcal poisoning, if their subsequent contamination occurs because the content of salt and residual nitrite is not an obstacle to the reproduction of staphylococci. Cooked dishes are not safe either, if they are contaminated and left for 3-5 hours at room temperature, due to the exotoxin that remains pathogenic to humans even after the effects of high temperature. Staphylococcal poisoning most often occurs in the summer months.
Symptoms of the disease
The disease starts abruptly from full health. Dizziness occurs first, followed by weakness, nausea and abdominal discomfort. Very quickly, uncontrollable vomiting of food contents begins, then gastric juice and finally bile. The disease is accompanied by very strong cramps in the stomach and frequent stools. The patient has 10-30 stools in one day, which are watery and very abundant. The disease is not accompanied by an increase in body temperature. After only a few hours, the patient fainted, his face was pale, covered with cold sweat, his eyes were inflamed and the patient felt extremely exhausted. In addition, there are very painful cramps in the leaves. The condition of cardiovascular collapse is more or less pronounced: hypotension, tachycardia, cold and bluish extremities.
Due to the very turbulent onset with a tendency towards hypotension and shock, urgent intervention is often required.
Staphylococcal poisoning lasts 1-2 days, so vomiting and diarrhea stop spontaneously after 24-48 hours. During this time, the patient may lose 3-8 kg. The disease ends with a quick and complete cure.
Alimentary intoxication can look like food poisoning caused by salmonella, acute surgical diseases of the stomach, poisoning by mushrooms and heavy metals, heart attack…
Treatment
Treatment is symptomatic and includes replacement of lost fluid and electrolytes and the fight against abdominal pain. Lighter patients are primarily given hot drinks (teas, hot soups, rice water) and heavier patients are given isotonic saline and glucose solution for infusion). Diet is an integral part of treatment. The patient takes only fluids during diarrhea. When the main problems stop, baked apples, rusks, mashed potatoes, cooked rice are introduced into the diet. When the stool begins to normalize, proteins are introduced into the diet: lean meat, cooked or grilled, young cheese, etc. The patient switches to a normal diet after 10 days. Antibiotic therapy is generally not required. Extensive and uncritical use of antibiotics quickly leads to the formation of resistant strains.
I am glad if this article was useful to you. I did my best to give you valuable information. Be careful, take care of your health!