NTA Level 5 • Semester 1 • PST05103

Anthrax and Bacillus Food Poisoning

Pharmaceutical Microbiology • Source Session/Topic 14

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Session 14: Anthrax and Bacillus Food Poisoning

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 Anthrax and bacillis food poisoning (causative agents,

transmission, signs and symptoms)

• Describe treatment, prevention and control of common bacterial

diseases

Resources Needed:

• Flip charts, marker pens, and masking tape

• Black/white board and chalk/whiteboard markers

SESSION OVERVIEW

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: Cause and Transmission of Anthrax (25 minutes)

• Anthrax is a serious infectious disease caused by spore-forming, gram-

positive, rod-shaped bacteria Bacillus anthracis

• Anthrax is a disease of animals. However, man is infected directly

through contact with infected hides or inhalation of spores in the

lungs or ingestion of infected meat.

• There three forms of anthrax; cutaneous anthrax, pulmonary anthrax and

intestinal anthrax

o A cutaneous anthrax infection enters the body through a cut or

other lesions on the skin

o Gastrointestinal anthrax is acquired by consumption of undercooked

meat from an infected animal

o Inhalation anthrax enters the body inhalation of anthrax spores.

It is the most deadly form of anthrax and even with treatment, it

is often fatal.

STEP 3: Signs and Symptoms of Anthrax (5 minutes)

• Signs and symptoms

• Clinical presentation of depend on the route of entry.

• Entry through scratches on the skin

• Cutaneous anthrax infection in humans shows up as a boil-like skin

lesion that eventually forms an ulcer with a black center.

• The black center is known as and eschar, papule or malignant pustule

often shows up as a large, painless necrotic ulcer.

• It begins as an irritating and itchy skin lesion or blister that is

dark and usually concentrated as a black dot at the site of infection.

Cutaneous infections generally form within the site of spore

penetration between 2 and 5 days after exposure and is usually

painless.

• Black central necrosis, extensive oedema and painless swelling are the

late signs.

•

• Entry through inhalation

• -Respiratory infection in humans initially presents with cold or flu-

like symptoms for several days, followed by severe respiratory

collapse..

• -Serious respiratory distress (pneumonia) are the late symptoms.

• -Shock due to internal haemorrhage may also occur.

•

• Entry though ingestion

• – Gastrointestinal infection in humans is most often caused by eating

anthrax-infected meat and is characterized by serious gastrointestinal

difficulty,

• – Vomiting of blood, severe diarrhea, acute inflammation of the

intestinal tract, and loss of appetite.

• – Fever and sepsis in the GIT are the late signs.

STEP 4: Treatment, Prevention and Control of Anthrax (25 minutes)

• Many antibiotics are effective against anthrax in humans, but

treatment must be started early.

o Penicillins

▪ Benzyl penicillin

▪ Phenoxymethylpenicillin

o Macrolides

▪ Erythromycin

o Fluoroquinolones

▪ Ciprofloxacin

o Tetracyclines

▪ Doxycycline

• Prevention and control measures include;

o Disposal of animal carcasses by burning or by deep burial in lime

pits

o Decontamination (usually by autoclaving) of animal products

o Protective clothing and gloves for handling potentially infected

materials

o Active immunization of domestic animals with live attenuated

vaccines.

o Immunization of persons at risk

STEP 5: Cause and Transmission of Bacillus Food Poisoning (25 minutes)

• Bacillus food poisoning is a disease caused by toxins produced by

Bacillus cereus in foods

• Bacillus cereus is a spore-forming, Gram positive bacillus that belong

to the genus Bacillus

• Food poisoning caused by B. cereus has two distinct forms,

o Emetic type

▪ Which is associated with fried rice, milk, and pasta

▪ The toxin is preformed and indigested with food

o Diarrheal type

▪ which is associated with meat dishes and sauces

▪ it is due to the production of heat labile enterotoxins

during growth of vegetative cells in the small intestine of

the host

STEP 6: Signs and Symptoms of Bacillus Food Poisoning (15 minutes)

• Emetic type

o Nausea, vomiting, abdominal cramps, and occasionally diarrhea

o It is self-limiting, with recovery occurring within 24 hours

o It begins 1–5 hours after ingestion of emetic toxin in the

contaminated food products

• Diarrheal type

o The incubation period is1–24 hours

o Profuse diarrhea with abdominal pain and cramps

STEP 7: Treatment, Prevention and Control of Bacillus Food Poisoning (10

minutes)

• Most people recover without treatment.

• The administration of fluids and electrolytes is recommended if the

diarrhea or vomiting is severe.

• Antibiotics are not indicated as the symptoms are caused by the toxins

and not the bacteria. Antibiotics may however, reduce toxin production

in the diarrhea type.

• Preventive and control measures include:

o Proper handling of food by ensuring that

▪ Food is maintained either at a temperature above 60°C or

refrigerated below 4°C

▪ Cooked foods that is not immediately consumed is cooled to

below 4°C within 6 hours.

▪ Reheating of cooled food reaches a temperature of at least

74°C.

STEP 8: Key Points (5 minutes)

• Anthrax is a serious infectious disease caused by spore-forming, gram-

positive, rod-shaped bacteria Bacillus anthracis

• Three forms of anthrax exist, cutaneous anthrax, pulmonary anthrax and

intestinal anthrax

• Many antibiotics are effective against anthrax in humans, but

treatment must be started early

• Bacillus food poisoning is a disease caused by toxins produced by

Bacillus cereus in foods

STEP 9: Evaluation (5 minutes)

• What is anthrax?

• How is anthrax prevented?

• What are the signs and symptoms of B. cereus 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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