Nature Science Update: Superbug Strikes Again
“A drug-resistant superbug has resurfaced, doctors announced today, leaving researchers scrabbling for the next line of antibiotic defence. The rogue Staphylococcus aureus bacteria, identified in the foot ulcer of a Pennsylvania patient, are resistant to vancomycin, one of the last lines of antibiotic defence. More cases were widely anticipated after reports of the first such strain earlier this year. Today’s announcement coincided with confirmation of the case by the US Centers for Disease Control and Prevention in Atlanta, Georgia.”
When antibiotics fail, these bugs can be dealt with using a frequency generator such as the FSCAN or F100, or by a rife plasma tube device such as the EM6C. They typically cover a spectrum of frequencies that must be treated at 1HZ increments through the entire spectrum. Misuse of antibiotics has caused these pathogens to generate a broad spectrum of strains. For resistant strains, virtually any conventional treatment affects only part of the spectrum and the infection regrows no matter what you treat it with.
Most people are lightly infected with these organisms. Using a microscopic slide of the organism, I identified the frequency for the pathogen and tested postive for hosting a strain of the organism. I then treated myself for a couple of minutes to get rid of it. Serious infections require more extended treatment across a wide band of frequencies.
© 2002 Kenneth Todar University of Wisconsin-Madison Department of Bacteriology
Pathogenesis of S. aureus infections
“Staphylococcus aureus causes a variety of suppurative (pus-forming) infections and toxinoses in humans. It causes superficial skin lesions such as boils, styes and furuncles; more serious infections such as pneumonia, mastitis, phlebitis, meningitis, and urinary tract infections; and deep-seated infections, such as osteomyelitis and endocarditis. S. aureus is a major cause of hospital acquired (nosocomial) infection of surgical wounds and infections associated with indwelling medical devices. S. aureus causes food poisoning by releasing enterotoxins into food, and toxic shock syndrome by release of pyrogenic exotoxins into the blood stream.”
CDC Fact Sheet
Eight cases of infection caused by vancomycin-intermediate Staphylococcus aureus (VISA) have been detected in the United States (Michigan, New Jersey, New York, and Illinois, Minnesota, Nevada, Maryland, Ohio. Some of the VISA infections developed in persons with previous infections with methicillin-resistant Staphylococcus aureus (MRSA). Normally, vancomycin is the most reliable and effective drug for treating MRSA. The appearance of Staphylococcus aureus with reduced susceptibility to vancomycin is concerning. The patients with VISA infections were chronically ill and probably developed their VISA infection in a healthcare setting. No spread to family members, household contacts, other patients, or healthcare workers was detected.
Sequencing the Genome
The Sanger Institute has been funded to sequence the 2.8 Mb genomes of two strains of Staphylococcus aureus in collaboration with Prof. Tim Foster of the Department of Microbiology, Trinity College, Dublin, Prof. Brian Spratt of the Department of Infectious Disease Epidemiology, Imperial College School of Medicine, Mark Enright of the Department of Biology and Biochemistry, University of Bath, and Dr. Nicholas Day and Dr. Sharon Peacock of the John Radcliffe Hospital, Oxford.
FDA Bacteriological Analytical Manual
Staphylococcus aureus is highly vulnerable to destruction by heat treatment and nearly all sanitizing agents. Thus, the presence of this bacterium or its enterotoxins in processed foods or on food processing equipment is generally an indication of poor sanitation. S. aureus can cause severe food poisoning. It has been identified as the causative agent in many food poisoning outbreaks and is probably responsible for even more cases in individuals and family groups than the records show.
FDA Bad Bug Book
Foods that are frequently incriminated in staphylococcal food poisoning include meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato, and macaroni; bakery products such as cream-filled pastries, cream pies, and chocolate eclairs; sandwich fillings; and milk and dairy products. Foods that require considerable handling during preparation and that are kept at slightly elevated temperatures after preparation are frequently involved in staphylococcal food poisoning.
Staphylococci exist in air, dust, sewage, water, milk, and food or on food equipment, environmental surfaces, humans, and animals. Humans and animals are the primary reservoirs. Staphylococci are present in the nasal passages and throats and on the hair and skin of 50 percent or more of healthy individuals. This incidence is even higher for those who associate with or who come in contact with sick individuals and hospital environments. Although food handlers are usually the main source of food contamination in food poisoning outbreaks, equipment and environmental surfaces can also be sources of contamination with S. aureus. Human intoxication is caused by ingesting enterotoxins produced in food by some strains of S. aureus, usually because the food has not been kept hot enough (60°C, 140°F, or above) or cold enough (7.2°C, 45°F, or below).