BAD BUGS Flashcards
(80 cards)
1
Q
what type of gram bacteria (+/-) is Salmonella enterica
A
Gram -
2
Q
what are the 2 main subtypes of Salmonella enterica
A
S. Enteriditis (Nontyphoidal) *North America
S. Typhi & Paratyphi (Typhoid fever) *foreign travel
3
Q
SALMONELLA ENTERICA commonly implicated foods
A
raw / improperly pasteurized milk
raw meat / poultry
eggs
4
Q
SALMONELLA ENTERICA contamination source
A
- domestic and wild animals (Nontyphoidal)
- humans (Nontyphoidal and Typhoidal)
5
Q
SALMONELLA ENTERICA incubation period
A
GI (Nontyphoidal): 6-72 hours
Typhoidal: 1-3 weeks post exposure
6
Q
Major symptoms of Nontyphoidal Salmonella enterica
A
- nausea, V+/D+, fever, cramps
- lasts about a week
- low fatality
7
Q
Major symptoms of Typhoidal Salmonella enterica
A
- Rash of flat, rose colored spots
- high fever, D+ lethargy, abdominal pain
- lasts 2 weeks
- untreated fatality rate 10%
8
Q
common measures for prevention of Salmonella enterica
A
thorough cooking
strict food handling hygeine
pre-travel vaccination
9
Q
what type of gram bacteria is CAMPYLOBACTER JEJUNI
A
- gram -, non spore forming
10
Q
commonly implicated foods by CAMPYLOBACTER JEJUNI
A
raw poultry, raw milk and cheeses, water
11
Q
sources of contamination for CAMPYLOBACTER JEJUNI
A
normal gut flora of most food animals
12
Q
infection type of CAMPYLOBACTER JEJUNI
A
’ true ‘ infection non toxin producing
13
Q
incubation period for CAMPYLOBACTER JEJUNI
A
2 - 5 days
14
Q
Major symptoms of CAMPYLOBACTER JEJUNI
A
- Fever, nausea, headache, D+/V+, cramps
- most cases are self-limiting (2-10 days)
- children and young adults most common
- pregnant women at risk for miscarriage or stillbirth
- Guillain-Barre syndrome is a known sequel
15
Q
control measures for CAMPYLOBACTER JEJUNI
A
- hygienic slaughter processing
- clean and rinse FF&V
- prevent cross-contamination
- refrigerate food
- don’t eat unpasteurized dairy products
16
Q
Enterohemorrhagic Escherichia coli gram type
A
gram -
* produces a shiga-toxin
* serotype 0157:H7 is predominate strain in US
17
Q
E.Coli commonly implicated foods
A
- ground meat, raw milk, juices
- fresh veggies
- apple cider
- yogurt, mayo
18
Q
E.coli contamination source
A
- cattle
19
Q
what type of infection is E.coli
A
toxico infection
20
Q
incubation period of E.coli
A
3-4 days
21
Q
major symptoms of E.coli
A
Hemorrhagic colitis - most common
—> severe abdominal pain, cramps, nausea, V+
—> D+ initially watery then bloody
Hemolytic uremic syndrome
- most common in children under age of 5
22
Q
control measures for E.coli
A
- cook ground beef well
- don’t have unpasteurized products
- soft cheese scary
23
Q
what type of bacteria is Listeria monocytogenes
A
gram +, salt tolerant, can survive and grow in freezing temp
24
Q
commonly implicated foods by LISTERIA MONOCYTOGENES
A
- raw milk, soft cheese
- smoked fish, other seafood
- deli meat
- raw veggies
25
source of contamination for LISTERIA MONOCYTOGENES
- ubiquitous in the environment
- livestock food and silage
----> causes neurological disease in livestock
| think listeria 'hysteria' neurological issues
26
incubation period for LISTERIA MONOCYTOGENES
Gastroenteritis appears a few hours to 3 days post-ingestion
invasive form can be 3 days - 3months
27
Major symptoms for GI LISTERIA MONOCYTOGENES
mild fever, nausea, V/D+
28
major symptoms of INVASIVE LISTERIA MONOCYTOGENES
- headache, stiff neck, confusion, loss of balance
- Mortality rate 15-30% !
- 1/3 of pregnant women lose their fetuses
29
control measures for LISTERIA MONOCYTOGENES
No raw milk or raw milk products
avoid ready to eat foods
wash FF&V
thoroughly cook meat
30
what type of gram bacteria is CLOSTRIDIUM PERFRINGENS
gram + spore forming
31
commonly implicated foods by CLOSTRIDIUM PERFRINGENS
- meats (esp beef, poultry)
- mexican food
- veggies
32
contamination source for CLOSTRIDIUM PERFRINGES
- ubiquitous in soil
33
intoxication type caused by CLOSTRIDIUM PERFINGENS
Intoxo infection
enterotoxin forms in intestine
similar to C. botulinum except its spores are heat resistant
34
is salmonella enterica an infection or intoxication
infection
35
is campylobacter jejuni an infection or intoxication
infection
36
is E.coli an infection or intoxication
toxico infection
- shiga toxin formed after ingestion of bacteria
37
is listeria monocytogenes an infection or intoxication
infection
38
Is clostridium perfringes an infection or intoxcation
TOXICO INFECTION
- enterotoxins form in intestine after ingestion of the bacteria (not a pre-formed toxin)
39
major symptoms of CLOSTRIDIUM PERFRINGENS
watery D+
self-limiting except in immune-suppressed
very rare form (pigbel disease) is highly fatal
40
what is pigbel disease
very rare form of Clostridium perfingens
- necrotizing enteritis
- contaminated pork
- common in Papua New Guinea
41
what is the incubation period for CLOSTRIDIUM PERFINGENS?
16 hours (FAST)
42
what are the control measures for CLOSTRIDIUM PERFRINGENS
refrigerate or eat foods very soon after cooking
43
what type of gram bacteria is Staphylococcus aureus
gram +
44
commonly implicated foods from staphylococcus aureus
almost any food that requires extensive handling and has been left long enough to incubate
45
source of contamination for Staphylococcus aureus
ubiquitous in nature
25% of people are healthy carriers
46
is Staphylococcus aureus an infection or intoxication
intoxication
- heat stable enterotoxin survives cooking temps even though bacteria get destroyed
47
incubation period for Staphylococcus aureus
RAPID 1-7 hours post ingestion
48
major symptoms of Staphylococcus aureus
-V+/D+, nausea, cramping
- dehydration --> low bp, headache
- mild fever if any
- self limiting (~ one day)
49
control measures for Staphylococcus aureus
strict food handling hygiene
keep cold foods cold and hot foods hot
50
what gram bacteria type is Bacillus cereus
gram + spore forming
51
commonly implicated foods for Bacillus cereus
V+ type: rice and starchy foods
D+ type: many foods
52
source of contamination and infection for Bacillus cereus
ubiquitous in env
fecal-oral contamination
inadequate personal hygiene
cross contamination b/w raw and cooked foods
53
is Bacillus cereus an infection or intoxication
both types (V+/ D+) are intoxication
Vomiting type is heat STABLE
Diarrhea type is heat LABILE
54
incubation period for Bacillus cereus
V+ type: 30 min - 6 hours
D+ type: 6 to 15 hours
55
major symptoms of Bacillus cereus
V+ type: nausea, vomiting
D+ type: watery diarrhea, abdominal pain
56
control measures for Bacillus cereus
refrigerate cooked foods and leftovers promptly
reheat foods rapidly and thoroughly
57
incubation period for Clostridium botulinum
18-36 hours after ingestion of the preformed toxin
58
major symptoms of Clostridium botulinum
- double or blurred vision, ptosis
- slurred speech, difficulty swallowing
- muscle weakness
- untreated can lead to paralysis and suffocation
59
what type of gram bacteria is Clostridium botulinum
gram + spore forming
60
commonly implicated foods by Clostridium botulinum
low oxygen foods (canned products)
infant botulism is associated w/ honey
61
is Clostridium botulinum an infection or intoxication
potent neurotoxin
62
symptoms of infant botulism
constipation
flat facial expression, poor feeding
weak cry, muscle weakness
63
control measures for Clostridium botulinum
boil canned foods for 10 mins before eating
process foods to below 4.6 pH
don't feed infants under 1 yr honey
64
what type of foodborne pathogen is Hepatitis A
environmentally hardy RNA virus
65
commonly implicated foods by Hepatitis A
person to person contact is more common than foodborne
contaminated water,, shellfish, salads
66
source of contamination for hepatitis A
feces of infected people
67
is Hepatitis A an infection or intoxication
infection
68
what is the incubation period for Hepatitis A
LONG, 30 days. makes it hard to ID source
69
major symptoms of Hepatitis A
- usually asymptomatic in kids less than 6 yrs old
- initially : fever, nausea, abdom pain followed by jaundice
- duration is 1-2 weeks
70
controls measures for Hepatitis A
wash hands!
thoroughly cook foods
virus able to withstand heat and freezing better than most bacteria
HEP A VACCINE
71
what type of foodborne pathogen is Norovirus
environmentally hardy RNA virus
72
commonly implicated foods by Norovirus
virtually any food prepared by an infected person
shellfish grown in infected water
73
source of contamination for Norovirus
humans are only known resevoir
contaminated water is common vehicle
74
is Norovirus an infection or intoxication
infection
75
incubation period for Norovirus
24-48 hours
76
major symptoms of Norovirus
explosive V+, headache, mild fever, chills, aches
typically self limiting (recover in a few days)
77
control measures for Norovirus
wash hands
basic food handling hygeine
78
what is the leading cause of disease outbreaks from contaminated food in the US. Called "winter vomiting bug" or 24 HR flu
Norovirus
79
what are infections
pathogen enters body and must grow to cause effect
can be bacterial, viral, parasitic or fungal
typically have Longer incubation periods and cause fever
80
what are intoxications
pre-formed toxins enter body and directly exert effects
most foodborne toxins are bacterial in origin
typically have shorter incubation periods and are not as pyrogenic (not as fever causing)
