Chapter 17: Vibrio, Campylobacter, and Helicobacter
Long-term carriage and shedding is most likely to occur after gastrointestinal infection with which of the following species?
(A) Escherichia coli O157:H7
A 63-year-old man visited his favorite oyster restaurant in a small town on the eastern shore of the Gulf Coast of Texas. He ate two dozen oysters. Two days later, he was admitted to the hospital because of an abrupt onset of chills, fever, and lightheadedness when he stood up. (In the emergency department [ED], his blood pressure was 60/40 mm Hg.) While in the ED, he developed erythematous skin lesions. These rapidly evolved into hemorrhagic bullae, which then formed ulcers. The man drank a six-pack of beer and one half-bottle of whisky each day. A microorganism of major concern for this patient is
(D) Clostridium perfringens
(E) Streptococcus pyogenes (group A streptococci)
A family of four persons ate a meal that included undercooked chicken. Within 3 days, three members developed an illness characterized by fever, headache, myalgia, and malaise. Two of the patients had concomitant diarrhea and abdominal pain. The third person developed diarrhea after the systemic symptoms had cleared. Stool cultures grew Campylobacter jejuni. Which of the following culture conditions was most likely used to isolate C jejuni?
(A) Thiosulfate-citrate-bile-sucrose medium incubated at 37°C in 5% oxygen and 10% CO2
(B) Salmonella-Shigella selective medium incubated at 37°C in ambient air
(C) MacConkey agar and Hektoen enteric agar incubated at 42°C in 5% oxygen and 10% CO2
(D) 5% sheep blood agar incubated at 37°C in ambient air
(E) A medium containing vancomycin, polymyxin B, and trimethoprim incubated at 42°C in 5% oxygen and 10% CO2
Bacteremia associated with a gastrointestinal infection is most likely to occur with which of the following?
(D) Vibrio parahaemolyticus