pathology এর চিত্র ফলাফলMode of Transmission
Kala-azar is transmitted from person to person by the bite of the female phlebotamine sandfly, p.argentipes which is a highly anthrophilic species. Transmission may also take place by contamination of the bite wound or by contact when the insect is crushed during the act of feeding. Transmission of Kala-azar has also been recorded by blood transfusion, veneral and transplacental but are very rare.
Different factors involved in the transmission of kala-azar
Agent Factor:
  1. Agents: Leishmania donovani, are intracellular parasites that infect and divide within macrophages is the causative agent of kala-azar.
  2. Reservoir of infection: There is a variety of animal reservoirs e.g. dogs, jackals, foxes, rodents and other mammals. Indian kala-azar is considered to be a non-zoonotic infection with man as the sole reservoir.
Host Factor:
  1. Age: Kala-azar can occur in all age groups including infants below the age of one year.
  2. Sex: Males are affected twice as often as females.
  3. Population movement: Movement of Population between endemic and non-endemic areas can result in the spread of infection.
  4. Socio-economic movement: Kala-azar usually affects the poorest of the poor.
  5. Occupation: The disease strongly associated with occupation. People who work in various farming practice, forestry, mining and fishing have a great risk of being bitten by sandflies.
Environmental Factors
  1. Altitudes: Kala-azar is mostly confined to the plains, it does not occur in altitudes over 2000 feet.
  2. Season: High Prevalence during and after rains.
  3. Rural areas: The disease is generally confined to rural areas, where conditions for the breeding of sandflies readily exist compared to urban areas.
  4. Vector: Only the female sandfly transmits the protozoa, infecting itself with the Leishmania parasites contained in the blood it sucks from its human or mammalian host. Sand fly breed in cracks and crevices in the soil and buildings, tree holes, caves etc.

Related Posts:

  • Physiological Grouping of Bacteria Physiological Grouping Acid producers The organisms capable of fermenting lactose to form lactic acid are known as acid producers. Lactic acid coagulates milk by producing precipitation of Casein at 4.6 pH. Hom… Read More
  • Spoilage Microorganisms in Milk Spoilage Microorganisms in Milk The microbial quality of raw milk is crucial for the production of quality dairy foods. Spoilage is a term used to describe the deterioration of a foods' texture, colour, odour or flavour to… Read More
  • Pathogenic Microorganisms in Milk Hygienic milk production practices, proper handling and storage of milk, and mandatory pasteurization has decreased the threat of milkborne diseases such as tuberculosis, brucellosis, an… Read More
  • Classification of Dairy Bacteria MORPHOLOGY AND CLASSIFICATION OF DAIRY BACTERIA Introduction Micro-organisms found in milk can be studied as groups possessing one or more major characteristics in common. These may be divided on the basis of their action… Read More
  • starter culture A starter culture is a microbial culture which actually performs fermentation. Starter preparations assist the beginning of the fermentation process in preparation of various foods and fermented drinks. A number of bacter… Read More

0 Comments:

Powered by Blogger.

Visitors

227169
Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF


 download University Notes apps for android

Popular Posts

Flag Counter