Wynik wyszukiwania w bazie Polska Bibliografia Lekarska GBL

Zapytanie: DACZKOWSKA-KOZON
Liczba odnalezionych rekordów: 3



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Tytuł oryginału: Co wiemy i czego nie wiemy o Campylobacter sp.?
Tytuł angielski: What we know and what we don't know about Campylobacter sp.?
Autorzy: Daczkowska-Kozon Elżbieta
Źródło: Post. Mikrobiol. 2002: 41 (1) s.85-105, tab., bibliogr. 100 poz.
Sygnatura GBL: 304,786

Hasła klasyfikacyjne GBL:
  • mikrobiologia

    Streszczenie angielskie: C. jejuni ssp. jejuni is presumed to be one of the main causes of food infections in the world. Other Campylobacter sp such as: C. sputorum ssp. sputorum were also indicated as the causative agents of campylobacteriosis cases in man. Improvement in identification procedures increased isolation frequency of Campylobacter sp. from various environments. The bacteria were isolated e.g. from faeces of ill and healthy animals, with the isolation rate ranging from 0 to 100 p.c. due to type of animal, flock, herd, season, country, etc. Frequent presence in the environment has been reflected in increasing numbers of identified cases of campylobacteriosis in humans. Though nowadays many is konwn on Campylobacter sp. still some essential questions stay unanswered. Of a great concern, for example, is risk of possible life threatning complications following C. jejuni infection in elderly or increasing numbers of clinical Campylobacter sp. strains resistant to antibiotics of a new generation such as fluoroqinolones. Growing older societies, broad application of antibiotics, often, without prior identification of a causative agent or for profilactic reasons only, scale of foreign tourism, increasing popularity of fast foods - all that pose a threat due to Campylobacter sp., also under Polish circumstances. Such threat is favoured, also, by an ignorance of actual infections range due to Campylobacter sp. in Poland and poor orientation concerning sources and transmission routes of Campylobacter sp. in different country regions.

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    Tytuł oryginału: Epidemiologia zakażeń wywoływanych przez pałeczki z rodzaju Campylobacter.
    Tytuł angielski: Epidemiology of infections caused by rods of the Campylobacter genus. [P.] 1: Water basins and organisms of water origin as source of Campylobacter sp.
    Autorzy: Daczkowska-Kozon Elżbieta
    Źródło: Post. Mikrobiol. 2002: 41 (2) s.133-146, tab., bibliogr. 50 poz., sum.
    Sygnatura GBL: 304,786

    Hasła klasyfikacyjne GBL:
  • mikrobiologia

    Wskaźnik treści:
  • ludzie
  • zwierzęta

    Streszczenie angielskie: Bacteria of the Campylobacter genus are often the cause of foodborne infections in humans and of diarrhoea and miscarriages in domestic and farm animals. Water is presumed to be one of the essential transmission routes for these bacteria. Campylobacter sp. was isolated from the surface water of various freshwater basins, waters and bottom sediments of saline water basins, inshore sea waters and groundwaters as well. The consequence of campylobacters presence in aquatic environments being their presence in organisms of wate origin. Campylobacters were isolated from alimentary tracks of freshwater fishes and industrially cultured sea molluscs and crustaciens. Possible cumulation of Campylobacter sp. within the alimentary tracks of edible molluscs and crustaciens, eaten also raw, make the "sea fruits" a potential source of campylobacteriosis in humans.

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    Tytuł oryginału: Epidemiologia zakażeń wywołanych przez pałeczki z rodzaju Campylobacter.
    Tytuł angielski: Epidemiology of infections caused by the rods of the Campylobacter genus. [P.] 2: Food of animal origin as a Carrier of Campylobacter sp.
    Autorzy: Daczkowska-Kozon Elżbieta
    Źródło: Post. Mikrobiol. 2002: 41 (2) s.147-166, tab., bibliogr. 95 poz., sum.
    Sygnatura GBL: 304,786

    Hasła klasyfikacyjne GBL:
  • mikrobiologia

    Streszczenie angielskie: Wide spread of Campylobacter sp. in/on farming birds and animals makes getting rid of the bacteria, from raw materials of that origin, difficult, if not impossible. Luckily for the consumers, Campylobacter spp. is very sensitive to various physical and chemical factors applied in food processing, which makes its elimination easier. So, to produce food of animal origin free of Campylobacter spp. one must, strictly, follow the processing procedures, to apply proper sanitation practises, to avoid cross-contamination and secondary contamination during processing and afterwards. Men participating in food processing or food preparation have to be aware of their possible role in its contamination. Due to presented data it seems quite obvious, for poultry, porcine and bovine meat or milk to cause gastroenteritis mainly, when raw materials of animal origin, contaminated with Campylobacter sp., are consumed raw or inaequately processed or/and improperly handled/stored prior to consumption. When mixed or other food products are implicated in cases of campylobacteriosis a human being is the most probable transmitter of the bacteria onto food product.

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