WHICH OF THE FOLLOWING STATEMENTS ABOUT CAMPYLOBACTER JEJUNI IS FALSE:
A- GRAM NEGATIVE CURVED BACILLI.
B- ARRANGED IN PAIRS (SEE-GULL)***
C- SLOW GROWTH.
D- GROWS ON XLD MEDIUM.
E- INCUBATION TEMPERATURE AT 42 C.
Campylobacter jejuni is one of the most common causes of food poisoning in Europe and the United States.
The vast majority of cases occur as isolated events and not as part of recognized epidemics.
Active surveillance through the Active Foodborne Disease Surveillance Network (FoodNet) indicates that approximately 14 cases are diagnosed each year per 100,000 people in the population.
The European Food Safety Authority estimated in 2011 that there were approximately nine million cases of human campylobacteriosis per year in the European Union.
Campylobacter jejuni belongs to a genus of bacteria that is one of the most common causes of bacterial infections in humans worldwide. Campylobacter means "curved stem", derived from the Greek campylos (curve) and baktron (stem). "There is a great diversity in the genus, and the species are metabolically and genetically different in that one may wonder whether a genus is adequate to harbor all species."
Among its many species, C. jejuni is considered one of the most important microbiological and public health.
C. jejuni is also commonly found in animal feces. Campylobacter is a microaerophilic, non-fermenting, Gram-negative, helical, non-spore-forming, rod-forming, single polar flagellum that is also positive for oxidase and optimally develops between 37 and 42 ° C.
Exposed to atmospheric oxygen, C. jejuni is able to transform into a form of coccus.
This species of pathogenic bacteria is one of the most common causes of human gastroenteritis in the world. Food poisoning caused by Campylobacter species can be severely debilitating, but rarely life threatening. It has been associated with the subsequent development of Guillain-Barré syndrome, which usually develops two to three weeks after the initial illness.
People with recent C. jejuni infections develop Guillain-Barré Syndrome at a rate of 0.3 per 1,000 infections, about 100 times more often than the general population.
A- GRAM NEGATIVE CURVED BACILLI.
B- ARRANGED IN PAIRS (SEE-GULL)***
C- SLOW GROWTH.
D- GROWS ON XLD MEDIUM.
E- INCUBATION TEMPERATURE AT 42 C.
Campylobacter jejuni is one of the most common causes of food poisoning in Europe and the United States.
The vast majority of cases occur as isolated events and not as part of recognized epidemics.
Active surveillance through the Active Foodborne Disease Surveillance Network (FoodNet) indicates that approximately 14 cases are diagnosed each year per 100,000 people in the population.
The European Food Safety Authority estimated in 2011 that there were approximately nine million cases of human campylobacteriosis per year in the European Union.
Campylobacter jejuni belongs to a genus of bacteria that is one of the most common causes of bacterial infections in humans worldwide. Campylobacter means "curved stem", derived from the Greek campylos (curve) and baktron (stem). "There is a great diversity in the genus, and the species are metabolically and genetically different in that one may wonder whether a genus is adequate to harbor all species."
Among its many species, C. jejuni is considered one of the most important microbiological and public health.
C. jejuni is also commonly found in animal feces. Campylobacter is a microaerophilic, non-fermenting, Gram-negative, helical, non-spore-forming, rod-forming, single polar flagellum that is also positive for oxidase and optimally develops between 37 and 42 ° C.
Exposed to atmospheric oxygen, C. jejuni is able to transform into a form of coccus.
This species of pathogenic bacteria is one of the most common causes of human gastroenteritis in the world. Food poisoning caused by Campylobacter species can be severely debilitating, but rarely life threatening. It has been associated with the subsequent development of Guillain-Barré syndrome, which usually develops two to three weeks after the initial illness.
People with recent C. jejuni infections develop Guillain-Barré Syndrome at a rate of 0.3 per 1,000 infections, about 100 times more often than the general population.
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Clinical Pathology