Shigellosis, Enteric Fever and Peptic Ulcer Disease – PST05103 Pharmaceutical Microbiology
NTA Level 5 • Semester 1 • PST05103 Shigellosis, Enteric Fever and Peptic Ulcer Disease Pharmaceutical Microbiology • Source Session/Topic 21 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 21: Shigellosis, Enteric Fever and Peptic Ulcer Disease Total Session Time: 120 minutes Pre-requisites • Human anatomy and physiology Students Learning Tasks By the end of this session students are expected to be able to: Describe Shigellosis, Enteric Fever and Peptic Ulcer Disease • (causative agents, transmission, signs and symptoms) Describe treatment, prevention and control of Shigellosis, Enteric Fever and Peptic Ulcer Disease 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 | 35 minutes|Presentation |Shigellosis | |3 |35 minutes |Brainstorming/|Typhoid Fever | | | |Presentation | | |4 |35 minutes |Brainstorming/|Peptic Ulcer Disease | | | |Presentation | | |6 |5 minutes |Presentation |Key Points | | 7|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: Shigellosis (35 minutes) • Cause and Transmission o Shigellosis is an infectious disease caused by shigella (Shigella dysenteriae) o Most who are infected with shigella develop diarrhea, fever, and stomach cramps starting a day or two after they are exposed to the bacteria • Signs and Symptoms o Sudden onset of severe abdominal cramping, high-grade fever, emesis, anorexia, and large-volume watery diarrhea o Abdominal pain, tenesmus, urgency, fecal incontinence, and small volume of bloody, mucoid diarrhoea. o Extra intestinal manifestations associated with S. dysenteriae may include the following: ▪ Severe headache, lethargy, meningismus, delirium, and convulsions ▪ Hemolytic uremic syndrome (HUS), microangiopathic hemolytic anemia, thrombocytopenia, and renal failure, profound dehydration and hypoglycemia • Treatment o Replacement of fluids and electrolytes o Antibiotics ▪ Ciprofloxacin ▪ Nalidixic acid ▪ Erythromycin • Prevention and Control o Hygienic disposal of refuse o Hygienic food handling o Personal hygiene e.g. washing hands after using toilets and before eating o Washing of fruits and vegetables STEP 3: Typhoid Fever (35 minutes) • Cause and Transmission o Typhoid fever is also known as Enteric fever o Typhoid fever is an acute systemic disease caused by the gram- negative bacteria Salmonella typhi. o Salmonella paratyphi causes paratyphoid fever which has the same features as typhoid fever. o Typhoid infection is transmitted through ingestion of contaminated food and water • Signs and Symptoms |Activity: Brainstorming (5 minutes) | | | |Ask students to brainstorm on the following question: | | | |What are signs and symptoms observed in a patient with | |enteric fever? | | | |ALLOW few students to respond? | | | |WRITE their responses on the flip chart/ board | | | |CLARIFY and SUMMARIZE by using the content below | o The clinical manifestation and duration of illness vary markedly from one patient to another o The course of paratyphoid fever is shorter and less severe compared to that of typhoid fever o The major clinical features are: ▪ Fever, cramps, diarrhoea, severe headache, drowsiness and muscle pains (myalgia) ▪ Untreated, typhoid fever may progress to delirium, obtundation, intestinal hemorrhage, bowel perforation, and death ▪ Survivors may be left with long-term or permanent neuropsychiatric complications • Treatment Prevention and Control o Treatment ▪ Antibiotics • Fluoroquinolones e.g. Ciprofloxacin • Chloramphenicol o Prevention and control ▪ Washing hands after using toilets and before eating ▪ Food cleanliness ▪ Safe and hygienic food production STEP 4: Peptic Ulcer Disease (35 minutes) o Cause o Peptic ulcer disease is a circumscribed ulceration of the gastrointestinal mucosa occurring in areas exposed to acid and pepsin (lower oesophagus, stomach and duodenum) and most often caused by Helicobacter pylori infection o Gastro Esophageal Reflux Disease (GERD), a disorder resulting from gastric acid and other gastric contents into the esophagus due to incompetent barriers at the gastro esophageal junction may result in ulceration of the lower oesophagus • Signs and Symptoms o Peptic ulcer presents in many different ways o The commonest is chronic, episodic pain present in many different ways, and may persist for months or years. o However, the ulcer may come to attention as an acute episode with bleeding or perforation, with little or no previous history o Epigastric pain is the commonest symptom of peptic and gastric ulcer • Treatment Prevention and Control |Activity: Brainstorming (5 minutes) | | | |Ask students to brainstorm on the following question: | | | |What are the treatment options for Peptic Ulcer Disease? | | | |ALLOW few students to respond? | | | |WRITE their responses on the flip chart/ board | | | |CLARIFY and SUMMARIZE by using the content below | o Treatment goal for PUD ▪ To provide symptom relief and heal erosive esophagitis and prevent complication ▪ Anti secretory drugs and life style changes may be adequate if H. pylori is not present • H2 blockers e.g. Ranitidine • Proton Pump Inhibitors E.g. Omeprazole and Esomeprazole ▪ H. pylori is present in majority of PUD patients, therefore a triple therapy is used to eradicate the bacteria and provide relief and healing ▪ Generally, a combination of Proton Pump Inhibitor (PPI) + Amoxycillin or Azithromycin + Nitroimidazole is used. ▪ Recommended triple therapy for PUD are; • Omeprazole + Amoxicillin + Metronidazole • Lansoprazole + Azithromycin + Tinidazole • Prevention and Control o Discontinue NSAIDs and use paracetamol for pain control if possible o By using acid suppression e.g. Antacids o Smoking cessation o No dietary restrictions unless certain foods o Alcohol in moderation o Stress reduction STEP 5: Key Points (5 minutes) o Shigellosis is an infectious disease caused by Shigella dysenteriae o Most who are infected with