Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Micro Exam 4 > Food-borne Afebrile, Watery Diarrheal Agents > Flashcards

Food-borne Afebrile, Watery Diarrheal Agents Flashcards

(54 cards)

Start Studying
1
Q

All Food-borne Afebrile, Watery Diarrheal Agents are mediated by

A

TOXINS

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

All Food-borne Afebrile, Watery Diarrheal Agents should be treated with

A

Symptomatic relief and rehydration

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

All Food-borne Afebrile, Watery Diarrheal Agents transmission is

A

food-borne, no person-to-person

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

All Food-borne Afebrile, Watery Diarrheal Agents will show what on fecal examination

A

organisms, BUT NOT WBCs or RBCs

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

Staphylococcus aureus characteristics

A

GPC, coagulase (+), catalase (+)

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

New strains of Staphylococcus aureus spreading in Europe are

A

MRSA, MLST and NT-MRSA strains spreading in animals and humans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Common food sources of Staphylococcus aureus

A

custards, potato salad, baked goods, canned meats

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

Reservoir of Staphylococcus aureus

A

humans (nasopharyngeal and skin carriage)

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

Virulence Factors of Staphylococcus aureus

A

Heat-stabile enterotoxins A-E

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Characteristics of Staphylococcus aureus enterotoxins A-E

A

act on neural receptors; heat-stable (can withstand boiling for 30 min), odorless, colorless, tasteless, H2O soluble

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

Which Staphylococcus aureus enterotoxins A-E are most prevalent in the US?

A

A and B

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

How is Staphylococcus aureus transmitted?

A

ingestion of preformed enterotoxins in food

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

When is Staphylococcus aureus infections most common?

A

Warm seasons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the 2 most common causes of food-borne illness?

A

Salmonella and Staphylococcus aureus

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

Mechanism of Staphylococcus aureus’s Heat-stabile enterotoxins A-E

A

Act directly on neural receptors to stimulate the vomiting center in the brain

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

Symptoms of Staphylococcus aureus toxin ingestion

A

Vomiting, salivation, nausea, +/- diarrhea and abdominal cramps

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

Duration of symptoms Staphylococcus aureus toxin ingestion

A

1-4 days; self-limiting usually in 1 day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Incubation period of Staphylococcus aureus toxin ingestion

A

1-6 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Diagnosis of Staphylococcus aureus toxin ingestion

A

Presence of enterotoxin in vomit or food

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

How could you determine if Staphylococcus aureus toxin ingestion was form a common source

A

Phage-typing to trace source

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Treatment of Staphylococcus aureus toxin ingestion

A

Symptomatic, fluids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Suspect metal toxemia if patient begins vomiting w/in _____ hour/s of ingestion

23
Q

Bacillus cereus Characteristics

Study These Flashcards
A

GPR, spore-forming, aerobic, produces 2 different toxins

24
Q

Bacillus cereus is closely associated with what foods

Study These Flashcards
A

grains especially RICE also potatoes and veggies

25
Bacillus cereus produces what 2 toxins?
Pre-formed heat-stable toxin AND heat-labile toxin
26
Bacillus cereus's Pre-formed heat-stable toxin causes
VOMITING and abdominal cramps
27
Bacillus cereus's heat-labile toxin is formed by
ingestion of large numbers of vegetative cells that produce the heat-labile toxin in situ
28
Bacillus cereus's heat-labile toxin causes
adenylate cyclase activation -> cAMP -> C- secretion = DIARRHEA and abdominal cramps
29
Incubation period for Ingestion of Bacillus cereus's pre-formed heat-labile toxin
1-5 hours
30
Incubation period for Ingestion of Bacillus cereus's heat-labile toxin
10-12 hours (or 6-24)
31
Mechanism for Bacillus cereus's pre-formed heat-stable toxin
Caused by cereulide; Heat- and pH-stable cyclic peptide cytotoxin -> Destroys mitochondria -> Acts as ionophore with high affinity for K+ -> causes loss of the membrane potential and uncoupling of oxidative phosphorylation
32
Diagnosis of Bacillus cereus is made by
presence of GPR in vomit/feces/food
33
Treatment for Bacillus cereus
Rehydration
34
Duration of Bacillus cereus?
Self-limiting 1-4 days
35
Clostridium perfringens type A Characteristics
GPR, anaerobic, heat-stable-spore-former, non-motile
36
Clostridium perfringens type C causes
clostridial necrotizing enteritis or pigbel
37
Virulent factor of Clostridium perfringens type C
Beta toxin
38
Clostridium perfringens type C beta-toxin causes
small bowel necrotizing inflammation
39
Normally Clostridium perfringens type C beta-toxin is degraded, under what conditions is it not?
protein poor diet or coingestion of foods such as sweet potatoes that contain trypsin inhibitors
40
Clostridium perfringens type C, where is this most commonly found
psychiatric hospitals: chronic use of anticholinergic drugs
41
Why would anticholinergic drugs increase the risk of Clostridium perfringens type C
slowed motility = prolonged exposure to enterotoxins = increased intestinal damage
42
Reservoir for Clostridium perfringens type A
Gut of humans and animals
43
Transmission of Clostridium perfringens type A occurs by
ingestion of germinated spores -> vegetative cells
44
What foods are associated with Clostridium perfringens type A
Meat, poultry, poultry gravy that have been cooked and then sat @ RT (spores germinate)
45
Virulent factors of Clostridium perfringens type A
Heat-labile, acid-labile enterotoxin | Heat-stable spores
46
Mechanism for Clostridium perfringens type A's Heat-labile, acid-labile enterotoxin
formed in the gut by vegetative cells, inhibit glucose and Cl- absorption, damage intestinal epithelium, denuding villus tips causing secretion of electrolytes and H2O
47
Mechanism for Clostridium perfringens type A's Heat-stable spores
Viable at cooking temperatures, if meat sits at RT, spores germinate to vegetative cells
48
Incubation period for Clostridium perfringens type A
~14 hours
49
Epidemic pattern of Clostridium perfringens type A
Microepidemics
50
Symptoms of Clostridium perfringens type A
severe abdominal cramping and diarrhea
51
Diagnosis of Clostridium perfringens type A is made by
presence of vegetative cells in food or feces OR serology showing enterotoxin in feces
52
Treatment for Clostridium perfringens type A
rehydrate
53
Infectious dose of Clostridium perfringens type A
High (not person-to-person)
54
Clostridium perfringens type A duration of symptoms
1-4 days

Micro Exam 4 (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions