Actinomycosis infection

Credit has to be given to von Langenbeck who has the first to observe, in 1845, the occurrence of the fungus infection on a patient, but it was James Israel (1878) who published the observations of von Langenbeck (1845), and who recognized an described an actinomycete as a causative agent of human disease.

Actinomycosis is a subacute-chronic infection characterized by abscess formation, draining sinus tracts, and tissue fibrosis.

Because of their chronic nature, actinomycosis infections frequently mimic carcinomas. The infection primarily caused by bacillus Actinomycosis israelii, which produces granulomatous and suppurative lesions with multiple abscesses.

Abdominal actinomycosis accounts for 20% of actinomycosis and represents ingestion of bacteria, hematogenous infection or extension from the female pelvis. Pelvic actinomycosis may represent spread form intra-abdominal infection; but is most often a complication of intra-uterine devices placement.

Other forms of actinomycosis include:
*brain abscess
*chronic meningitis
*uro-genital infection
*musculoskeletal infection
*isolated skin
*esophagitis
*thyroiditis
*disseminated hematogenous infection

The complications of actinomycosis vary, depending on the site of infection. Cervicofacial actinomycosis mat progress to involve sinus and maxillofacial subcutaneous tissue.

Abscesses and fistulas of the brain may also result. When the respiratory system is affected, the patient may develop pneumonia and emphysema.
Actinomycosis infection

Salmonella spp.

Salmonella spp.
There are over 2000 types of Salmonella, all are pathogenic to humans. This microorganism is often found in raw poultry products and may also be present on other raw meat products. It can be transmitted to other food products by cross contamination, improper food handling and poor sanitation.

Symptoms of illness include abdominal cramps, diarrhea, fever, and chills. The illness develops 8 to 72 hours after ingestion of food containing the microorganisms. Ingestion of greater than 10,000 Salmonella cells in a meal is usually necessary to cause illness in healthy people. However, as few as 4 to 5 cells per 100 grams of food can cause illness when present in foods containing higher amounts of fats such as cheese and chocolate candy. Fat in these foods provides a protective barrier around the microbial cells and prevents their disintegration by stomach acid during digestion.

Severe complications form salmonellosis include: reactive arthritis, cardiac inflammation, intracranial, and other nervous system involvement and osteomyelitis. Because of the seriousness of illness caused by Salmonella, the standard for heat destruction times and temperature for this pathogen are used as a basis for food pasteurization.

Recent news about Salmonella;
In June 2006, the BBC reported that the Cadbury chocolate manufacturer withdrew a number of products when products contaminated with salmonella caused up to 56 cases of Salmonellosis.

In February 2007, the U.S. FDA issued a warning to consumers not to eat certain jars of Peter Pan peanut butter or Great Value peanut butter due to risk of contamination with 'Salmonella Tennessee'.

July 2008, the U.S. Food and Drug Administration suspects that the contaminated food product is a common ingredient in fresh salsa, such as raw tomato, fresh jalapeño pepper, fresh serrano pepper, and fresh cilantro. It is the largest reported salmonellosis outbreak in the United States since 1985.
Salmonella spp.