Diseases Of The Gastrointestinal System

Question 1

Shigellosis type of agent

Answer 1

Bacterium

Question 2

Campylobacter gastroenteritis type of agent

Answer 2

Bacterium

Question 3

Amoebic dysentery type of agent

Answer 3

Protist

Question 4

Cholera type of agent

Answer 4

Bacterium

Question 5

Gingivitis type of agent

Answer 5

Bacterium

Question 6

Mumps type of agent

Answer 6

Virus

Question 7

Peptic ulcer disease type of agent

Answer 7

Bacterium

Question 8

Salmonellosis type of agent

Answer 8

Bacterium

Question 9

Helicobacter pylori transmission

Answer 9

Ingestion of contaminated water has long thought to be the route transmission. More recently it has been linked to person-to-person transmission

Question 10

Viral gastroenteritis transmission

Answer 10

Ingestion of feces contaminated food and water. Foodhandlers can also spread the disease if their hygiene is poor. Some evidence for transmission on airborne droplets

Question 11

Dental caries transmission

Answer 11

Direct and indirect contact with saliva from an infected individual is how these bacteria can be transmitted. This can occur by sharing contaminated eating utensils, toothbrushes, cups and by kissing

Question 12

C. Perfringens gastroenteritis transmission

Answer 12

Ingestion of high-protein foods that have been contaminated with spores or have been improperly cooked or stored

Question 13

Vibrio gastroenteritis transmission

Answer 13

Ingestion of contaminated raw seafood such as oysters clams crabs or muscles

Question 14

Bacillary dysentery causative agent

Answer 14

Shigella sp.

Question 15

Amoebic dysentery causative agent

Answer 15

Entamoeba histolytica

Question 16

Viral gastroenteritis causative agent

Answer 16

Rotavirus A

Question 17

Giardiasis causative agent

Answer 17

Giardia lamblia

Question 18

Dental caries causative agent

Answer 18

Streptococcus mutans

Question 19

Cryptosporidiosis causative agent

Answer 19

Cryptosporidium parvum

Question 20

Hepatitis a causative agent

Answer 20

HAV

Question 21

Cholera causative agent

Answer 21

Vibrio Cholerae

Question 22

Peptic ulcer disease causative agent

Answer 22

Helicobacter pylori

Question 23

Giardiasis treatment

Answer 23

Matronidazole (Flagyl)

Question 24

E. coli gastroenteritis treatment

Answer 24

Oral rehydration therapy. Agents containing bismuth subsalicylate, Pepto-Bismol, can reduce the severity of symptoms.

Question 25

Shigellasis treatment

Answer 25

Oral rehydration is required. Trimethoprim and sulfamethoxazole together can be used to shorten the time of infection

Question 26

Hepatitis a treatment

Answer 26

There is no way to cure the infection. Symptoms, however, may be alleviated. And immune globulin may be administered within two weeks of exposure to the virus

Question 27

Amoebiais treatment

Answer 27

Metronidazole (Flagyl)

Question 28

Peptic ulcer disease treatment

Answer 28

Prilosec, Prevacid or Nexium to reduce stomach acidity. Metronidazole (Flagyl), clarithromycin, and amoxicillin are used to eradicate

Question 29

Cholera treatment

Answer 29

Rehydration therapy. Doxycycline or if bacteria resistant to it, erythromycin, co-trimoxazole, Ciprofloxacin, and Azithromycin may be used

Question 30

Salmonellosis treatment

Answer 30

Oral rehydration is required. Trimethoprim and sulfamethoxazole together can be used to shorten the time of infection

Question 31

Gingivitis treatment

Answer 31

Removal of plaque from teeth and gums is called scaling or route planning. In extreme cases, antibiotics can be prescribed or the tooth may be extracted. Other surgical methods may be employed to remove bacteria, plaque and infected gingival tissues

Question 32

Gingivitis control and prevention

Answer 32

Good oral hygiene, the change in diet away from sugary foods, and frequent visits to the dentist can prevent. Periodontal disease from either starting or progressing

Question 33

Staphylococcal food poisoning control and prevention

Answer 33

Proper food preparation in storage. Since bacteria grow faster and warmer temperatures, food should be stored properly after they are prepared with particular attention paid to storage volume, or amount and packaging

Question 34

Cholera control and prevention

Answer 34

Avoiding contaminated water and foods. Vaccination, but the efficacy is debatable or, at best, short-lived. Quick identification of cases of this disease goes far in preventing the spread of this disease

Question 35

Mumps control and prevention

Answer 35

Immunization with a live attenuated strain

Question 36

Cryptosporidiosis type of agent

Answer 36

Protist