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You Read about Food Poisoning
Flipping through the "Infectious Diseases Caused by Bacteria"
section, a "Food Poisoning" chart catches your eye. You read on about
some bacteriological diseases that humans can contract from food, and
what antibiotics commonly are used to treat them:
| Disease
Name |
Typical
Source |
Causative
Agent |
Suggested
Drug Therapy |
Gram-positive cocci |
| "Food poisoning" |
Meat, milk, bakery |
Staphylococcus
(various) |
None usually necessary |
| Gram-negative bacilli |
| Brucellosis |
Meat, milk |
Brucella
(various) |
Various in combination |
| Salmonellosis |
Food |
Salmonella
(various) |
None usually necessary |
| Shigellosis |
Food |
Shigella
(various) |
Ampicillin |
| Gram-positive bacilli |
| Listeriosis |
Raw milk |
Listeria
monocytogenes |
Ampicillin, gentamicin |
| "Food poisoning" |
Meat |
Clostridium
perfringens |
None usually necessary |
| Gram-negative curved bacilli |
| Cholera |
Food, water |
Vibrio
cholerae |
Ampicillin, chloramphenicol |
| "Food poisoning" |
Shellfish, seawater |
Vibrio
vulnificus |
Penicillin |
| "Food poisoning" |
Meat, water |
Campylobacter
fetus (jejuni) |
Erythromycin, ampicillin |
On another page you read about mycobacteria. Mycobacteria
are extremely slow-growing. Tuberculosis, a wasting infection of the
respiratory tract, is caused by Mycobacterium tuberculosis.
A picture on the page shows a disk diffusion test: a paper
disk is soaked in an antibiotic, and placed in the middle of a petri
dish inoculated with bacteria. If the bacteria will not grow anywhere
near the disk, then the antibiotic is effective against that bacterium.
Continue in the back room
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