Home copy2 | sideromics

Infectious Diseases - Remedies and Prevention

1/5

ABOUT

Sideromics is a pharmaceutical company developing novel compounds and methods to treat or prevent diseases and disorders caused by iron-dependent pathogenic microorganisms, such as bacteria, fungi and parasites.

GALLIUM COMPOUNDS

Sideromics is testing various compounds in human & animal therapeutic indications. Certain compounds are also being tested in farm animal health and processing. Gallium is a semi-metallic group IIIa element that has been used in several FDA approved drug & diagnostic products for many years.

PIPELINE

HUMAN APPLICATIONS:

Bacteremia/Septicemia - Phase I/II

Bubonic / Pneumonic Plague - Phase II

First Aid / Consumer Product

ANIMAL APPLICATIONS:

Poultry Carcass Disinfectant

Bovine Mastitis Kit

Feed / Drink Additive

FDA APPROVED THE FIRST USE OF GALLIUM IN HUMANS IN 1976

“1.4 million cases of food poisoning a year, including over 400 deaths from Salmonella poisoning.”

Listeria monocytogenes bacteria

Listeria monocytogenes is found in both wild and domestic mammals as well as birds and some species of fish and shellfish. It also can be isolated from soil, silage and other environmental sources.

L. monocytogenes is hardy and has been associated with such foods as raw milk, supposedly pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats (all types), as well as raw and smoked fish.

Bacillus

Two Bacillus species are considered medically significant: B. anthracis, which causes anthrax, and B. cereus, which causes a foodborne illness similar to that of Staphylococcus.[4] A third species, B. thuringiensis, is an important insect pathogen, and is sometimes used to control insect pests. The type species is B. subtilis, an important model organism. It is also a notable food spoiler, causing ropiness in bread and related food. Some environmental and commercial strains B. coagulans may play

Escherichia coli (E. coli)

Escherichia coli (E. coli) is a type of bacteria that normally live in the intestines of animals and humans. There are hundreds of different kinds, or strains, of E. coli, some of which can be harmful, but most are not. Animal meats may become contaminated with this bacterium during the slaughter process.

Escherichia coli (E. coli)

Escherichia coli (E. coli) is a type of bacteria that normally live in the intestines of animals and humans. There are hundreds of different kinds, or strains, of E. coli, some of which can be harmful, but most are not. Animal meats may become contaminated with this bacterium during the slaughter process.

Salmonella

Most infections with Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on just about any food. Chickens and eggs are particular high risk foods.

Salmonella Typhi

S. typhi is found only in humans. In subclinically infected Dauerausscheidern and the pathogens usually found in the gall bladder or bile ducts.

Salmonella Typhi pass through fecal contaminated food or drinking water in the gastrointestinal tract. Is excreted in the urine or faeces. The minimum infectious dose is less than salmonella enteritis.

Salmonella Typhimurium Enteritidis

Until recently the most common cause of food poisoning by Salmonella species was due to S. Typhimurium. As its name suggests, it causes a typhoid-like disease in mice. In humans S. Typhimurium does not cause as severe disease as S. Typhi, and is not normally fatal. The disease is characterized by diarrhea, abdominal cramps, vomiting and nausea, and generally lasts up to 7 days.

Staphylococcus aureus

Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and then improperly refrigerated, such as chicken salad.

Campylobacter jejuni

Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross-contamination and using proper cooking methods reduces infection by this bacterium. As with Salmonella, FSIS requires poultry establishments to meet Campylobacter performance standards and conducts in-plant testing to verify compliance.

Salmonella Enteritidis

Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. This strain is only 1 of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs. FSIS requires poultry establishments to meet Salmonella performance standards as a means of verifying that production systems are effective in controlling contamination by this pathogenic organism. Agency inspection personnel conduct Salmonella testing

Listeria monocytogenes bacteria

Listeria monocytogenes is found in both wild and domestic mammals as well as birds and some species of fish and shellfish. It also can be isolated from soil, silage and other environmental sources.

L. monocytogenes is hardy and has been associated with such foods as raw milk, supposedly pasteurized fluid milk, cheeses (particularly soft-ripened varieties), ice cream, raw vegetables, fermented raw-meat sausages, raw and cooked poultry, raw meats (all types), as well as raw and smoked fish.

Bacillus

Two Bacillus species are considered medically significant: B. anthracis, which causes anthrax, and B. cereus, which causes a foodborne illness similar to that of Staphylococcus.[4] A third species, B. thuringiensis, is an important insect pathogen, and is sometimes used to control insect pests. The type species is B. subtilis, an important model organism. It is also a notable food spoiler, causing ropiness in bread and related food. Some environmental and commercial strains B. coagulans may play

Escherichia coli (E. coli)

Escherichia coli (E. coli) is a type of bacteria that normally live in the intestines of animals and humans. There are hundreds of different kinds, or strains, of E. coli, some of which can be harmful, but most are not. Animal meats may become contaminated with this bacterium during the slaughter process.

Escherichia coli (E. coli)

Escherichia coli (E. coli) is a type of bacteria that normally live in the intestines of animals and humans. There are hundreds of different kinds, or strains, of E. coli, some of which can be harmful, but most are not. Animal meats may become contaminated with this bacterium during the slaughter process.

Salmonella

Most infections with Salmonella are traced back to dairy, poultry and meat products, but Salmonella can grow on just about any food. Chickens and eggs are particular high risk foods.

Salmonella Typhi

S. typhi is found only in humans. In subclinically infected Dauerausscheidern and the pathogens usually found in the gall bladder or bile ducts.

Salmonella Typhi pass through fecal contaminated food or drinking water in the gastrointestinal tract. Is excreted in the urine or faeces. The minimum infectious dose is less than salmonella enteritis.

Salmonella Typhimurium Enteritidis

Until recently the most common cause of food poisoning by Salmonella species was due to S. Typhimurium. As its name suggests, it causes a typhoid-like disease in mice. In humans S. Typhimurium does not cause as severe disease as S. Typhi, and is not normally fatal. The disease is characterized by diarrhea, abdominal cramps, vomiting and nausea, and generally lasts up to 7 days.

Staphylococcus aureus

Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and then improperly refrigerated, such as chicken salad.

Campylobacter jejuni

Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross-contamination and using proper cooking methods reduces infection by this bacterium. As with Salmonella, FSIS requires poultry establishments to meet Campylobacter performance standards and conducts in-plant testing to verify compliance.

Salmonella Enteritidis

Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. This strain is only 1 of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs. FSIS requires poultry establishments to meet Salmonella performance standards as a means of verifying that production systems are effective in controlling contamination by this pathogenic organism. Agency inspection personnel conduct Salmonella testing

Iron dependent bacteria mistakenly take up gallium instead of iron. Iron is redox active, allowing bacteria to respirate. Gallium is redox inactive, which interferes with bacteria's ability to respire, leading to bacterial death.

CDC NEWS (Centers for Disease Control and Prevention)

FDA (U.S. Food and Drug Administration)

WHO (World Health Organization)

NIAID NEWS (National Institute of Allergy and Infectious Diseases)

USDA Food Safety and Inspection Service

“Food-borne diseases are of major concern worldwide. To date, around 250 different food-borne diseases have been described, and bacteria are the causative agents of two thirds of food-borne disease outbreaks. Among the predominant bacteria involved in these diseases, Staphylococcus aureus is a leading cause of gastroenteritis resulting from the consumption of contaminated food.”

Genetics and Molecular Research

The Animation of Antimicrobial Resistance

Short Documentary on Listeriosis Outbreak

Sideromics is testing various compounds in human & animal therapeutic indications. Certain compounds are also being tested in farm animal health and processing. Gallium is a semi-metallic group IIIa element that has been used in several FDA approved drug & diagnostic products for many years.

Large E.Coli Outbreak Surfaces in Germany