Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

VMS 2008 > Foodborne diseases > Flashcards

Foodborne diseases Flashcards

1
Q

What is the WHO definition of a zoonotic disease?

A

Diseases and infections that are naturally transmitted between animals and humans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What are food borne diseases?

A

acute illnesses associated with arecent consumption of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How many million deaths do you get per year from diarroheal diseases?

A

2.5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is a foodborne toxin?

A

The result of a toxin produced by bacteria

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What characterises a foodborne infection?

A

caused by the entrance of pathogenic microorganisms
they tend to have long incubation periods and are characterised by fever

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the main attributes of salmonella?

A
  • Gram negative
  • In the gut
  • bongori= cold-blooded animals
  • enterica= major significance species, divided into 2500 specdies
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the msot common salmonella infection in humans

A

S.Enteritidis
has a fatality rate of 0.12%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What kills the salmonellae

A

temperatures attained in commercial pasterurisation
they can remain alive in moist earth for one year and in dry earth

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the attributes of campylobacter?

A
  • Gram negative, spiral
  • 2 species
  • Microaerophilic, slightly thermophillic (41-42°C)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What food does campylobacter have a strong association with?

A

Poultry, water, milk
* It rarely grows on food and has a low infectious dose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the symptoms of campylobacter

A

watery/ bloody diarrhoea, abdominal pain, nausea

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What kind of environments do listeria like?

A

Cold conditions, e.g the fridge

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are some of the symptoms of listeria?

A
  • mild flu-like symptoms
  • diarrhoea toa bortion/ life-threatening infections
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is E.Coli mostly linked to?

A

Poorly cooked beef or cross-contamination from raw infected meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is a major cause of death in HIV patients in sub-saharan africa?

A

Salmonella

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is a food-borne infection?

A

Where disease is caused by an infection (e.g salmonella/ campylobacter)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are four types of foodborne infection?

A
  • Bacterial foodborne e.g salmonelliosis, typhoid fever, cholera
  • Viral foodborne- hepatitis A, norwalk fever
  • Mycotic foodborne- candida spp
  • Parasitic foodborne, including protozoa
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the symptoms of salmonella spp.?

A
  • Acute onset of fever
  • diarrhoea
  • abdominal pain
  • nausea
  • vomiting
  • prolonged symptoms may lead to dehydration
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What do salmonella grow well on?

A

They grow well on food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What does salmonella infect?

food item, major issue in europe

A
  • S. Enteritidis (& S. Pullorum) can infect
    developing eggs in ovaries and oviduct -
    transovarian transmission
  • Other serovars may contaminate egg from
    faeces
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are the two most common campylobacter species?

A
  • Campylobacter jejuni
  • Campylobacter coli
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What is the reservoir for campylobacter?

A

Intestinal tract of wild/ undomesticated mammals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the symptoms of campylobacter?

A

Watery or sometimes bloody
diarrhoea, abdominal pain, fever, headache and
nausea

24
Q

What is the public health significance of Campylobacter?

A
  • It results in painful diarrhoea
  • incredibly invasive disease especially in the over 65’s
  • can cause neuropathological complications e.g guillan- Barre syndrome
  • common cause of bacterial enteritis
25
Q

What is the shape of the listeria pathogen?

A

Gram-positive and rod- shaped

26
Q

What are almost all human cases of listeriosis caused by?

A

listeria monocytogenes

27
Q

What temperatures does listeria grow at?

A

Can grow well at low temperatures
(psychrotrophic) - so particular risk

28
Q

What is the reservoir for listeria monocytogenes?

A

Plant matter and soil

29
Q

What is listeria associated with?

A

Cooked meats, pate, soft cheese,

30
Q

How do listeria symptoms vary?

A

mild flu-like symptoms and
diarrhoea to abortion and life-threatening infections
characterised by septicaemia and meningoencephalitis
* Severe illness in developing fetuses, newborn infants, the
elderly and immunocompromised persons

31
Q

What is the listeria fatality rate in europe?

A

12.7%

32
Q

What are the majority of E.coli cases linked to?

A

poorly cooked ground/ miced beef
or cross contamination from cooked meats/ raw infected meats

33
Q

How can E.coli be beneficial in the gut flora?

A

It can synthesise vitamin K
* E.Coli and related species form the normal gut flora

34
Q

Where is E.Coli almost always found?

A

In the faeces, if its found in water it usually means faecal contamination

35
Q

What are the groups that E.Coli strains are classified in?

A
  1. Enteropathogenic E. coli (EPEC)
  2. Enterotoxigenic E. coli (ETEC)
  3. Enteroinvasive E. coli (EIEC)
  4. Enterohemorrhagic E. coli (EHEC)
  5. Enteroaggregative E.coli (EAEC)
36
Q

What is enteroinvasive E.Coli categorised by?

A

EIEC strains cause illness that is characterized by watery diarrhoea
in most patients.
* In addition, there is fever, nausea, and abdominal cramps.
* Bloody diarrhoea may occur in fewer than 10 % of patients.
* Illness is usually self-limiting, lasting for 2 to 3 days.
* A relatively high dose (108 cells) is necessary to produce disease
* The median incubation period is 18 hours (range 2-48h)

37
Q

What is enterhoaemorrhagic E.Coli categorised by?

A

It is heat sensitive, but resistant to
freezing
It causes hemorrhagic colitis in humans that is
characterized by bloody diarrhoea, abdominal
pain which may be severe and vomiting.
Incubation period: 3-4 days
Few patients develop fever. Illness lasts for 4 to 8 days,
although it may extend to 13 days for severe cases
Deaths occur in patients who develop hemolytic
uremic syndrome (HUS)

38
Q

What kind of bacteria are yersinia and shigella?

A
  • Both Enterobacteriacae - similar to Salmonella & E .coli
39
Q

What are the four species of shigella?

A

flexneri, boydii, sonnei,
dysentriae) all causing human dysentery

40
Q

How is shigella usually transmitted?

A

Shigella can be transmitted by foodborne or person-toperson routes

41
Q

What produces shiga toxins?

A

Some species of yersinia and shigella

42
Q

What are the five types of bacterial intoxication?

A
  1. Bacterial intoxications
  2. Fungal intoxications
  3. Chemical intoxication
  4. Plant toxicants
  5. Poisonous animals
43
Q

What bacterial food pathogens cause intoxication?

A
  • staph aureus
  • bacillus cereus
  • clostridium
  • perfringens
    *
44
Q

How would you categorise staph aureus?

A

Staphylococcus aureus is a facultative anaerobe, non-spore
forming gram positive coccus
* This type of food borne intoxication is caused by consumption of
food contaminated with staphylococcal enterotoxins produced
by certain strains of Staphylococcus aureus while growing in
food.
* The organism produces the following five serologically different
enterotoxins (A, B, C, D, E) that are involved in food borne
intoxication
* Individual strains of S. aureus may produce one or more of
enterotoxin types

45
Q

How would you categorise the 5 staph aureus enterotoxins?

A

All the staphylococcal enterotoxins are heat stable (withstand
heating at 100 C for one hour) and ordinary cooking procedures,
pasteurisation and drying do not inactivate these enterotoxins
* They are insensitive to pH changes (pH stable) and resistant to
most proteolysis enzymes (trypsin, chymotrypsin, renin, and
pepsin)
* The enterotoxins are also not affected by irradiation.
* All five enterotoxins have the similar potency

46
Q

Why does staph aureus grow poorly when growing with other mciroorganisms?

A

Its a poor competitor

47
Q

What are the majority of staph aureus food poisonings due to?

A

due to foods in which the microbial flora is substantially reduced, such as cooked, cured or pasteurised foods.

48
Q

What is the primary habitat of staph aureus in animals?

A

mucous membranes of the nasopharynx and skin of man and animals.
* Nose, skin, saliva, intestinal contents and feces.

49
Q

What are the symptoms of staph aureus?

A

Incubation period is 1-6 hrs after consumption of food
contaminated with at least 1.0 µg of enterotoxin.
* Clinical signs include salvation, nausea, vomiting,
abdominal cramps, sometimes diarrhoea with
prostration.
* Duration of illness is 24-72 hrs.
* Dose of 1.0 µg or more is needed to cause disease

50
Q

What is the structure of bacillus?

A

Bacillus cereus (and to a lesser extent B. subtilis) is a Gram
positive spore forming rod

51
Q

What causes bacillus?

A

caused by consumption of
enterotoxins produced by some strains of B. cereus

52
Q

What toxins does bacillus produce?

A
  • Emetic toxin
  • Two diarrhoeal enterotoxins:
    a) hemolysin BL enterotoxin
    b) non-hemolytic enterotoxin
53
Q

What is the common source of bacillus?

A

bacillus is a common soil saprphyte
commonly isolated from meat, eggs, dairy products
pulses, spices, mashed potatoes

toxins are not destroyed by re-heating

54
Q

What are the symptoms of emetic syndrome?

A

The syndrome is characterised by nausea, vomiting, abdominal
cramps and sometimes diarrhoea that occur 1-6 hrs after
consumption of contaminated food. The syndrome is associated
with ingestion of rice and pasta based foods.

55
Q

What are the symptoms of diarrhoea syndrome?

A

In the diarrhoea syndrome, patients experience profuse diarrhoea
(watery stool), abdominal cramps and tenesmus (rarely vomiting)
beginning 8 to 16 hours after ingestion of contaminated food.
Fever is absent and symptoms resolve within approximately 12
hours.

56
Q

What is the structure of clostridium?

A

is a genus of Gram positive spore
forming rods associated with a number of
diseases

57
Q
A

VMS 2008 (25 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions