Diseases Caused by Staphylococcal infection and Toxin – PST05103 Pharmaceutical Microbiology

NTA Level 5 • Semester 1 • PST05103

Diseases Caused by Staphylococcal infection and Toxin

Pharmaceutical Microbiology • Source Session/Topic 9
Full source-text version: all educational wording from the extracted learning source is retained; only presenter/tutor metadata and web-layout noise are removed, while formatting is improved for readability.

Session 9: Diseases Caused by Staphylococcal infection and Toxin

Total Session Time: 60 minutes

Pre-requisites

• Human anatomy and physiology

Students Learning Tasks

By the end of this session students are expected to be able to:

• Describe common bacterial diseases (causative agents, transmission,

signs and symptoms)

• Describe treatment, prevention and control of common toxin mediated

staphylococcal infection diseases

Resources Needed:

• Flip charts, marker pens, and masking tape
• Black/white board and chalk/whiteboard markers

SESSION OVERVIEW

|Step |Time |Activity/ |Content |

| | |Method | |

|1 |5 minutes |Presentation |Introduction, Learning Tasks |

|2 | 15 minutes|Presentation |Staphylococcal Food Poisoning |

|3 |15 minutes |Presentation |Toxic Shock Syndrome |

|4 |15 minutes |Presentation |Signs and Symptoms of Syphilis |

|5 |5 minutes |Presentation |Key Points |

| 6|5 minutes |Presentation |Evaluation |

SESSION CONTENTS

STEP 1: Presentation of Session Title and Learning Tasks (5 minutes)

READ or ASK students to read the learning tasks and clarify

ASK students if they have any questions before continuing

STEP 2: Staphylococcal Food Poisoning (15 minutes)

• Cause and Transmission

o Staphylococcal food poisoning is caused by ingesting food

containing a preformed heat-stable staphylococcal enterotoxin

o Food can be contaminated by staphylococcal carriers or people with

active skin infections

o In food that is incompletely cooked or left at room temperature,

staphylococci reproduce and elaborate enterotoxin

o Many foods can serve as growth media, and despite contamination,

they have a normal taste and odor

o Common food products are meat, fish, milk or milk products

• Signs and Symptoms

o Incubation period is 1-8 hours after ingesting contaminated food

o Severe nausea and vomiting

o Abdominal cramps and diarrhea

o Resolves in 24 hours

• Treatment and Prevention

o Treatment

▪ Symptomatic
• Adequate fluids
• Rest

o Prevention

▪ Refrigeration of food
▪ Hygienic handling of food

STEP 3: Toxic Shock Syndrome (15 minutes)

• Cause and Transmission

o Toxic shock syndrome is a rare, life-threatening complication of

certain types of bacterial infections

o Often toxic shock syndrome results from toxins produced by

Staphylococcus aureus

▪ Staphylococcal Toxic Shock Syndrome (STSS)

o Group A streptococci (Streptococcus pyogenes) also produce toxin

that causes toxic shock syndrome

▪ Streptococcal toxic shock

o Disease occurs following production of exotoxin by the bacteria

infecting a wound or colonizing a device or tampon in the body

(vaginal tampons or tampon to control nose bleeding)

o TSS may also occur following staphylococcal or streptococcal soft

tissue infections. The toxin enters bloodstream through

skin/mucosal break or via the uterus

o Toxic shock syndrome can affect anyone including men, children and

postmenopausal women

o Women who have preexisting staphylococcal colonization of the

vagina and who leave tampons or other devices such as contraceptive

sponges or diaphragms in the vagina.

o Also, skin wounds and surgery are risk factors for staphylococcal

toxic shock syndrome

• Signs and Symptoms

o Onset of Toxic Shock Syndrome is sudden, with

▪ Fever (39 to 40.5° C, which remains elevated)
▪ Hypotension (which can be refractory)
▪ A diffuse macular erythroderma
▪ Multiple organ dysfunction (involvement of at least 2 other

organ systems)

o Staphylococcal TSS is likely to cause vomiting, diarrhea, myalgia,

mucositis, hepatic damage, thrombocytopenia, and confusion.

▪ Staphylococcal TSS rash is more likely to desquamate,

particularly on the palms and soles, between 3 and 7 days

after onset

o Streptococcal TSS commonly causes acute respiratory distress

syndrome (ARDS), coagulopathy, and hepatic damage and is more

likely to cause fever, malaise, and severe pain at the site of a

soft-tissue infection

o Renal impairment is frequent and common to both. The syndrome may

progress within 48 h to syncope, shock, and death. Less severe

cases of staphylococcal TSS are fairly common

• Treatment and Prevention

o Local measures

▪ Decontamination
• Decontamination includes re-inspection and irrigation of

surgical wounds even they appear healthy

• Repeated debridement of devitalized tissues
• Irrigation of potential naturally colonized sites

(sinuses, vagina)

o Fluid resuscitation and circulatory support

▪ Fluids and electrolytes are replaced to prevent or treat

hypovolemia, hypotension, and shock

o Empiric antibiotic therapy

▪ Clindamycin plus vancomycin
▪ Daptomycin
▪ Beta lactamase resistant penicillin e.g. nafcillin,

Oxacillin

o Preventive measures

▪ Frequent change of tampons
▪ Hygienic wound care
▪ Debridement of infected site

STEP 4: Staphylococcal Scalded Skin Syndrome (15 minutes)

• Cause and Transmission

o Staphylococcal Scalded Skin Syndrome (SSSS) is an acute

epidermolysis caused by a staphylococcal toxin

o Infants and children are most susceptible

o Staphylococcal scalded skin syndrome (SSSS) is caused by coagulase-

positive staphylococci which produce a toxin (exfoliatin or

epidermolysin) that separate the upper part of epidermis from

underlying tissue

o The primary infection often begins during the first few days of

life in the umbilical stump or diaper area

▪ In older children, the face is the typical site
▪ Toxin produced in these areas enters the circulation and

affects the entire skin.

• Signs and Symptoms

o The initial lesion is usually superficial and crusted

o Within 24 hours, the surrounding skin becomes painful and scarlet,

changes that quickly spread to other areas

o The skin may be exquisitely tender and have a wrinkled tissue

paper–like consistency

o Large, flaccid blisters arise on the erythematous skin and quickly

break to produce erosions

o Blisters are frequently present in areas of friction, such as

intertriginous areas, buttocks, hands, and feet

o Intact blisters extend laterally with gentle pressure (Nikolsky

sign)

o The epidermis may peel easily, often in large sheets

o Widespread desquamation occurs within 36 to 72 hours and patients

become very ill with systemic manifestations (e.g. malaise, chills,

fever)

o Desquamated areas appear scalded

o Loss of the protective skin barrier can lead to sepsis and to fluid

and electrolyte imbalance

• Treatment and Prevention

o Antibiotics

▪ Penicillinase resistant antibiotics e.g. Nafcillin
▪ Vancomycin or Linezolid (in areas with methicillin resistant

staphylococcus, MRSA)

STEP 5: Key Points (5 minutes)

• Toxic shock syndrome (TSS) is caused by exotoxin-producing strains of

Staphylococcus aureus and Streptococcus pyogenes.

• Onset of symptoms in TSS is sudden including high fever, hypotension,

diffuse erythematous rash, and multiple organ dysfunction

• Staphylococcal scalded skin syndrome (SSSS) is caused by coagulase-

positive staphylococci which produce a toxin (exfoliatin or

epidermolysin) that separate the upper part of epidermis from

underlying tissue, mostly occurring in infants and young children

• Staphylococcal food poisoning is caused by preformed exotoxin in foods

contaminated with Staphylococci

STEP 6: Evaluation (5 minutes)

• How is TSS treated?
• What causes Staphylococcal food poisoning?
• Is the use of antibiotics effective in Staphylococcal food poisoning?

References

Hugo and Russell (2011), Pharmaceutical Microbiology 8th Edition, Willey-

Blackwel publications

Karen C. Carroll et al (2013); Jawetz, Melnick and Adelberg’s Medical

Microbiology 26th Ed. McGraw Hill Co. Inc.

Greenwood et al (2012); Medical Microbiology, 18th edition Churchill

Livingstone

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