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

Food-borne Afebrile, Watery Diarrheal Agents Flashcards

1
Q

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

A

TOXINS

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2
Q

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

A

Symptomatic relief and rehydration

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3
Q

All Food-borne Afebrile, Watery Diarrheal Agents transmission is

A

food-borne, no person-to-person

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4
Q

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

A

organisms, BUT NOT WBCs or RBCs

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5
Q

Staphylococcus aureus characteristics

A

GPC, coagulase (+), catalase (+)

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6
Q

New strains of Staphylococcus aureus spreading in Europe are

A

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

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7
Q

Common food sources of Staphylococcus aureus

A

custards, potato salad, baked goods, canned meats

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8
Q

Reservoir of Staphylococcus aureus

A

humans (nasopharyngeal and skin carriage)

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9
Q

Virulence Factors of Staphylococcus aureus

A

Heat-stabile enterotoxins A-E

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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

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11
Q

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

A

A and B

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12
Q

How is Staphylococcus aureus transmitted?

A

ingestion of preformed enterotoxins in food

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13
Q

When is Staphylococcus aureus infections most common?

A

Warm seasons

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14
Q

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

A

Salmonella and Staphylococcus aureus

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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

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16
Q

Symptoms of Staphylococcus aureus toxin ingestion

A

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

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17
Q

Duration of symptoms Staphylococcus aureus toxin ingestion

A

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

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18
Q

Incubation period of Staphylococcus aureus toxin ingestion

A

1-6 hours

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19
Q

Diagnosis of Staphylococcus aureus toxin ingestion

A

Presence of enterotoxin in vomit or food

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20
Q

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

A

Phage-typing to trace source

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21
Q

Treatment of Staphylococcus aureus toxin ingestion

A

Symptomatic, fluids

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22
Q

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

A

1 hour

23
Q

Bacillus cereus Characteristics

A

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

24
Q

Bacillus cereus is closely associated with what foods

A

grains especially RICE also potatoes and veggies

25
Q

Bacillus cereus produces what 2 toxins?

A

Pre-formed heat-stable toxin AND heat-labile toxin

26
Q

Bacillus cereus’s Pre-formed heat-stable toxin causes

A

VOMITING and abdominal cramps

27
Q

Bacillus cereus’s heat-labile toxin is formed by

A

ingestion of large numbers of vegetative cells that produce the heat-labile toxin in situ

28
Q

Bacillus cereus’s heat-labile toxin causes

A

adenylate cyclase activation -> cAMP -> C- secretion = DIARRHEA and abdominal cramps

29
Q

Incubation period for Ingestion of Bacillus cereus’s pre-formed heat-labile toxin

A

1-5 hours

30
Q

Incubation period for Ingestion of Bacillus cereus’s heat-labile toxin

A

10-12 hours (or 6-24)

31
Q

Mechanism for Bacillus cereus’s pre-formed heat-stable toxin

A

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
Q

Diagnosis of Bacillus cereus is made by

A

presence of GPR in vomit/feces/food

33
Q

Treatment for Bacillus cereus

A

Rehydration

34
Q

Duration of Bacillus cereus?

A

Self-limiting 1-4 days

35
Q

Clostridium perfringens type A Characteristics

A

GPR, anaerobic, heat-stable-spore-former, non-motile

36
Q

Clostridium perfringens type C causes

A

clostridial necrotizing enteritis or pigbel

37
Q

Virulent factor of Clostridium perfringens type C

A

Beta toxin

38
Q

Clostridium perfringens type C beta-toxin causes

A

small bowel necrotizing inflammation

39
Q

Normally Clostridium perfringens type C beta-toxin is degraded, under what conditions is it not?

A

protein poor diet or coingestion of foods such as sweet potatoes that contain trypsin inhibitors

40
Q

Clostridium perfringens type C, where is this most commonly found

A

psychiatric hospitals: chronic use of anticholinergic drugs

41
Q

Why would anticholinergic drugs increase the risk of Clostridium perfringens type C

A

slowed motility = prolonged exposure to enterotoxins = increased intestinal damage

42
Q

Reservoir for Clostridium perfringens type A

A

Gut of humans and animals

43
Q

Transmission of Clostridium perfringens type A occurs by

A

ingestion of germinated spores -> vegetative cells

44
Q

What foods are associated with Clostridium perfringens type A

A

Meat, poultry, poultry gravy that have been cooked and then sat @ RT (spores germinate)

45
Q

Virulent factors of Clostridium perfringens type A

A

Heat-labile, acid-labile enterotoxin

Heat-stable spores

46
Q

Mechanism for Clostridium perfringens type A’s Heat-labile, acid-labile enterotoxin

A

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
Q

Mechanism for Clostridium perfringens type A’s Heat-stable spores

A

Viable at cooking temperatures, if meat sits at RT, spores germinate to vegetative cells

48
Q

Incubation period for Clostridium perfringens type A

A

~14 hours

49
Q

Epidemic pattern of Clostridium perfringens type A

A

Microepidemics

50
Q

Symptoms of Clostridium perfringens type A

A

severe abdominal cramping and diarrhea

51
Q

Diagnosis of Clostridium perfringens type A is made by

A

presence of vegetative cells in food or feces OR serology showing enterotoxin in feces

52
Q

Treatment for Clostridium perfringens type A

A

rehydrate

53
Q

Infectious dose of Clostridium perfringens type A

A

High (not person-to-person)

54
Q

Clostridium perfringens type A duration of symptoms

A

1-4 days

Micro Exam 4 (8 decks)

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