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تروپونما: شامل گونه تروپونما پالیزم است که این باکتری عامل مولد بیماری سیفلیس می‌باشد.

بورلیا: این باکتری عال مولد بیماری تب راجعه می‌باشد.

لپتوسپیرا: این باکتری از راه شکافها و زخمهای پوست وارد می‌شود و شایع‌ترین شکل بیماری ، عفونت کلیه است.

اکتینومیستها

معروفترین و شناخته شده ترین گونه کورینه باکتریوم ، کورینه باکتریوم دیفتریا می‌باشد که عامل بیماری دیفتری می‌باشد.

دو گونه مهم مایکوباکتریوم توبرکلوزیسکه عامل سل و مایکوباکتریوم لپرا که عامل جذام می‌باشد.

گونه‌های متعلق به نوکاردیا در عفونتهای ریوی و عفونت مخرب دست و پا دخالت دارند.

What is Salmonella?

Salmonella is one of the most common enteric (intestinal) infections in the U.S. In some states (e.g. Georgia, Maryland) it is the most common, and overall it is the second most common foodborne illness (usually slightly less frequent than a Campylobacter infection). The reported incidence of Salmonella illnesses are about 17 cases per each 100,000 persons.[1]

Salmonella is a type of bacteria that causes typhoid fever and many other infections of intestinal origin. Typhoid fever, rare in the U.S., is caused by a particular strain designated Salmonella typhi. But illness due to other Salmonella strains, called "salmonellosis," is common in the U.S. Today, the number of known strains (technically termed "serotypes" or "serovars") of this bacterium total over 2,300.

Over 40,000 actual cases are reported and confirmed yearly in the U.S.[2] As only about 3% of Salmonella cases are officially reported nationwide,[3] and many milder cases are never diagnosed, the true incidence is undoubtedly much higher. It is more common in the warmer months of the year. Approximately 500 to 1,000[4] persons, or 31% of all food-related deaths[2] are caused by Salmonella infections in the U.S. every year.

In 1885, pioneering American veterinary scientist, Daniel E. Salmon, discovered the first strain of Salmonella from the intestine of a pig. This strain was called Salmonella choleraesuis, the designation that is still used to describe the genus and species of this common human pathogen.

1. CDC. Preliminary FoodNet Data on the Incidence of Foodborne Illnesses - Selected Sites, United States, 1999. MMWR, 2000; 49:210-205.

2. CDC. Summary of Notifiable Diseases, United States, 1999. MMWR, 2001; 48:1-104.

3. Mead PS, Slutsker L, Dietz V, et al. Food-related illness and death in the United States. Emerg Infect Dis 199;5:607-25.

What is Campylobacter?

Posted on September 12, 2006 by Campylobacter Attorney

From www.about-campylobacter.com

Campylobacter jejuni (Pronounced "camp-e-low-back-ter j-june-eye") was not recognized as a cause of human foodborne illness prior to 1975. Now, the bacterial organism is known to be the most common cause of bacterial foodborne illness in the U.S. (Salmonella is the second most common cause).

Most cases Campylobacter infection occur as isolated, sporadic events, not as a part of the large outbreaks. Even though surveillance is very limited, over 10,000 cases are reported to the Centers for Disease Control and Prevention (CDC) each year. Active surveillance for cases indicates that over 17 cases for each 100,000 persons in the population (or about 46,000 cases) are diagnosed yearly. Undoubtedly, many more cases go undiagnosed and unreported, and estimates are that Campylobacter causes 2-4 million cases per year in the United States.

Campylobacteriosis occurs more frequently in the summer months than in the winter. Although Campylobacter doesn't commonly cause death, it has been estimated that 100 persons with Campylobacter infections die each year from the infection. Recently, the CDC reported that Campylobacter infections related to raw or uncooked poultry fell by 28%.