1. What microorganism causes this disease? Make sure to give the name of the bacteria in proper binomial nomenclature and discuss any virulence factors or s traits of this bacteria that influences the disease. 2. What is your diagnosis (i.e. what is the disease), and what specific features w the case were critical to your diagnosis of this disease? 3. How is this disease transmitted? 4. How is the disease treated? Make sure to be specific on types of treatments and timing of treatment needed. 5. What symptoms might the patient develop if the disease is not treated? 6. What is the PROGNOSIS with treatment? (If you aren't sure what prognosis please ask your instructor.)
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This bacterium is a gram-negative diplococcus and is commonly known as the meningococcus. Neisseria meningitidis has several virulence factors that contribute to its pathogenicity, including a polysaccharide capsule that helps the bacteria evade the host immune Show more…
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Question: This is a pathophysiology class. A 23-year-old man developed flu-like symptoms, severe diarrhea, and abdominal pain 4 days after attending a dinner party at which he had eaten a chicken casserole. Three other people who had attended the same party developed gastrointestinal symptoms. These symptoms settled within a few days. Stool cultures taken from all four individuals grew Campylobacter jejuni. About 10 days after the onset of diarrhea, he developed diffuse aching around his shoulders and buttocks and pins and needles in his hands and feet. Over the next week, the sensory changes worsened and spread to involve his arms and legs. His limbs became progressively weaker and 8 days after the onset of neurological symptoms, he could not hold a cup or stand without assistance. He was admitted to the hospital and found to have severe symmetrical distal limb weakness and 'glove and stocking' sensory loss to the elbows and knees. Nerve conduction studies showed evidence of a mixed motor and sensory neuropathy, and examination of his cerebrospinal fluid (CSF) showed a very high total protein level. Questions: 1. What disease process are we discussing? 2. What might be the cause of this disease? 3. What assessment findings are leading you to choose his disease process? 4. What tests were performed? 5. What are some nursing interventions for a patient with this disease? 6. What complications might this patient see with the progression of this disease? 7. What would be your #1 nursing intervention for a patient with this disease? 8. After the initial diagnosis, the patient became depressed, anxious, and very angry and has had frequent crying spells. As the nurse, what would you do for this patient? 9. What meds would this client be placed on prophylactically to avoid complications? Explain meds.
Supreeta N.
People who attended the lunch party and who developed signs and symptoms of gastrointestinal illness within 24 hours after the party were interviewed by CDC personnel. Forty people attended the lunch party. Of these, 35 were interviewed by CDC personnel. The remaining people were not available for the interview. Samples of the main dishes were tested for bacterial toxins. The dishes were perlo (chicken/sausage/rice dish), chicken wings, pulled pork, and green beans with potatoes. Storage, preparation, and handling of the dishes are summarized in the table: Dish Preparation/Storage Handling/Serving Perlo Chicken and sausage thawed in microwave. Chicken and rice boiled. Sausage fried. Perlo stored in unheated oven for 8 hours (overnight). Heated in slow cooker on high for 1 hour before serving. Chicken wings Defrosted overnight in refrigerator. Spiced, then replaced in refrigerator overnight. Fried on day of party. Transported and served within hours of frying. Pulled pork Defrosted in microwave and cooked in slow cooker on low, overnight. Transported in slow cooker to party and served. Green beans/ potatoes Potatoes chopped on day of party. Beans from cans opened on day of party. Beans and potatoes cooked on day of party in slow cooker on high. Laboratory testing identified Staphylococcus aureus as the source of the toxin; the toxin was staphylococcal enterotoxin type A. Bacillus cereus and Clostridium perfringens were eliminated as possible sources of toxins in the tested foods. Source: Teague, N.S., Grigg, S.S., Peterson, J.C. et al. Outbreak of Staphylococcal Food Poisoning from a Military Unit Lunch Party — United States, July 2012. MMWR / December 20, 2013 / Vol. 62 / No. 50
Adi S.
The patient was a 6-month-old male who presented with a 3-day history of increasing hypotonia and a 1-day history of dehydration. Three days prior to admission, the mother had noticed decreased suck while breastfeeding. The next day, it took him 1 hour to take his normal amount of breast milk. He normally only took 15 minutes. During the evening 2 days prior to admission, the parents noticed the infant had generalized weakness with decreased movement and difficulty sitting up. That evening the child would not breastfeed. The morning prior to admission, the parents noted the infant was increasingly floppy and took only 1 oz of breast milk (versus the usual 4 ½ oz) and 1 oz of juice. He had trouble with gurgling in the back of his throat, very poor head control, and increased floppiness. They took him to a local physician, who noted severe hypotonia and dehydration. The parents were told to take their son to the local emergency room. On review of systems, it was noted that the child began to be constipated 4 weeks previously and had had only two small stools over the last 6 days. His diet consisted of breast milk, occasional sweet potatoes, and rice cereal. Abnormal findings on the physical exam consisted of generalized hypotonia with head lag. Cerebrospinal fluid (CSF) findings were within normal limits. The patient was admitted to the pediatric intensive care unit (PICU). Because of increasing respiratory difficulty, he was intubated. He remained on the ventilator for 6 days, was extubated, and was discharged to home 11 days after admission. What is the condition this child has? What clinical clues are present which help you make this diagnosis? What is the organism causing this condition? Briefly describe the epidemiology and pathogenesis of this disease? How is the laboratory diagnosis of this disease made? How is this form of the disease typically treated? What other forms of disease can be seen with this organism? Describe the similarities and differences in these different forms of the disease? Why is there increased concern about this organism among governmental agencies, such as the Department of Defense, the Centers for Disease Control and Prevention, and the Federal Bureau of Investigation?
Madhur L.
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