Cholera Solitary Bacteria (Group 01 and 0139) Detection Kit

Cholera Solitary Bacteria (Group 01 and 0139) Detection Kit(Colloidal gold method)

This product is used for qualitative detection of Vibrio cholerae O1 and O139 groups in fecal samples. The colloidal gold immunochromatographic double antibody sandwich method is used to detect Vibrio cholerae O1 and O139 group antigens (Ag) in the samples. Colloidal gold is used as the marker, and nitrocellulose membrane is used as the coating carrier. The nitrocellulose membrane is coated with two types of antibodies, one is the monoclonal antibody (Ab) against Vibrio cholerae O1 or O139 group, which is used to capture antigens in the specimen; Another type is sheep anti mouse multi antibody, used for quality control of this test strip. Combined with other raw materials, assemble into test strips. During the detection process, the specimen is moved by the chromatographic action of the microporous membrane, and antigen antibody reactions occur during the movement.

This product is only used for qualitative detection of Vibrio cholerae O1 and O139 in suspected infected specimens for medical research and cannot be used in clinical practice.

Overview

Vibrio cholerae is a Gram negative bacterium that is the pathogen causing acute intestinal infectious disease - cholera.

Pathogen characteristics

Morphology and classification: The bacterial cells are arc-shaped or punctate in shape, with a long flagellum, and are very active in movement. Among them, O1 and O139 groups are the main serum groups that cause cholera epidemics.

viability:

It can survive for a long time in natural environments, such as at the junction of river water and brackish water.

Sensitive to heat and disinfectants, can be killed by boiling.

Not acid resistant, normal stomach acid can kill most Vibrio cholerae.

route of transmission

Cholera is a typical disease that is transmitted through the digestive tract through the mouth and does not spread directly through the air.

• Water source transmission: is the main route of transmission. Drinking raw water contaminated with the patient's feces or vomit, or rinsing mouth or washing utensils with contaminated water.

• Food transmission: consuming contaminated fresh or undercooked aquatic products (such as fish, shrimp, crabs, shellfish), or eating contaminated vegetables and fruits raw.

• Contact transmission: After coming into contact with the items of a patient or carrier, hands become contaminated and then come into contact with food.

Prevention and Control

The key to preventing cholera lies in "managing water, feces, and food" and personal hygiene.

The Five Essentials:

Wash hands before meals and after using the restroom

Food should be cooked thoroughly

Raw and cooked food should be separated

The food between meals should be thoroughly heated

If symptoms appear, seek medical attention

Five Don'ts ":

Do not drink raw water that has not been boiled

Unlicensed restaurants are not visited

Do not eat rotten food

Do not touch unsterilized (cholera contaminated) items

Do not hold large gatherings during the period of pollution