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BCH > Food Poisoning > Flashcards

Food Poisoning Flashcards

1
Q

What are the types of food borne infection

A

Bacteria

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2
Q

Whats the importance of the food environment that’s been infected with bacteria

A

The bacteria manipulates the environment for it to grow properly
Eg temp. pH. Xtnrl atmosphere, water activity

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3
Q

Eg off bacterial food borne infection

A

Salmonellosis
Campylobacteriosis
E. Coli infection
Shigellosis
Cholera
Yersinosis
Vibro parahemolyticus
Vibro vulnificus

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4
Q

Bacterial food infection commonly cause

A

Acute gastroenteritis which is short and self limiting

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5
Q

Gastroenteritis causes severe

A

Dehydration, loss of electrolytes

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6
Q

Features of E. Coli and which strain mainly causes infection

A

It’s a widely distributed pathogen
Enteropatjogenic E. coli
Enterohaemorrhagic E. coli
Enterotoxigenic E. coli
Enteroinvasive E. coli

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7
Q

ETEC it’s features

A

It cause most of the travelers diahhrea in developing countries
It occupies the proximal small intestine and prosucces heat stable enterotoxin that causes fluid accumulation and cause diarrhea response after 1-2 days of incubation
The illness is mild & self limiting after 3-4 days
Humans are the principal reservoir

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8
Q

Antibiotics for enterotoxigenic E. coli is

A

Ciprofloxacin is used to limit it

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9
Q

Clinical features of ETEC

A

Watery diarrhea with no blood
Abdominal pain
Anorexia
Fever

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10
Q

Terohaemorrhagic E. coli (EHEC) is a bacteria that can cause which leads to symptoms such as diarrhea, abdominal pain, and fever.

A

haemorrhagic colitis,

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11
Q

Complications of EHEC infection include

A

bloody diarrhea, acute ulcerative or ischemic colitis, and Haemolytic Uraemic Syndrome (HUS), which affects the kidneys.

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12
Q

EHEC can be found in raw milk and raw beef(how)

A

and it can be transferred to beef during the production process when it comes into contact with animal intestines.

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13
Q

The bacteria can also be transmitted by individuals who carry it and do not wash their hands properly after using the toilet.

A
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14
Q

EHEC is located in intestine

A
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15
Q

Bacillary Dysentery, also known as Shigellosis, is an infection caused by bacteria called

A

Shigellae

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16
Q

Shigellae are _____ rods closely related to E. coli and they invade the lining of the .

A

Gram-negative
colon

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17
Q

There are four main groups of Shigella bacteria namely

A

: Shigella dysenteriae, Shigella lexneri, Shigella boydi, and Shigella sonnei

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18
Q

Bacillary Dysentery spreads through contaminated food or flies, but the most important mode of transmission is through unwashed hands after defecation.

A
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19
Q

The clinical symptoms of Bacillary Dysentery include

A

fever, watery diarrhea, dehydration, and abdominal pain.

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20
Q

The illness typically starts ___to___ days after ingesting the bacteria and can last between ___to__& days.

A

The illness typically starts 1 to 4

4 to 7

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21
Q

Management of Bacillary Dysentery involves oral

A

rehydration therapy to replace fluids and electrolytes, and in severe cases, intravenous fluid replacement may be necessary.

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22
Q

Antibiotic therapy with ____ is recommended for treating Bacillary Dysentery.

A

ciprofloxacin

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23
Q

Salmonellosis is a foodborne infection caused by _____ bacteria commonly found in the intestinal tracts of

A

Salmonella
warm-blooded animals.

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24
Q

Types of salmonella bacteria

A

Salmonella typhimurium, Salmonella entritidis, Salmonella choleraisus, and Salmonella infantis are the main types of Salmonella bacteria

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25
Q

A significant amount of bacteria (around 10,000 to 1,000,000 bacilli per gram of food) is required to cause an infection.

A
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26
Q

The incubation period for Salmonellosis is typically

A

12 to 24 hours.

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27
Q

Common foods linked to Salmonellosis include

A

raw meat, poultry products, eggs, dairy products, and pork.

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28
Q

Transmission can occur through

A

cross-contamination from raw food, particularly poultry
contaminated food contact surfaces (like cutting boards) or from food handlers. Vectors such as flies, cockroaches, and rats in the food environment can also contribute to transmission.

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29
Q

Clinical features of Salmonellosis

A

include fever, diarrhea, vomiting, headache, and leucopenia (reduced white blood cell count).

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30
Q

Prevention measures include cooking food thoroughly, maintaining personal hygiene, and ensuring cleanliness of food contact surfaces.

A
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31
Q

There are viruses that can infect humans through the gastrointestinal tract.
These viruses can be found in the feces of infected individuals.

A
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32
Q

____, _____&_____are known to cause viral foodborne infections.

A

Hepatitis A virus, rotaviruses, and Norwalk viruses

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33
Q

Unlike bacteria, viruses do not multiply in food.

A
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34
Q

Viral foodborne infections can be transmitted through contaminated water or foods.

A
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35
Q

Shellfish grown in contaminated water can carry these viruses.

A
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36
Q

Features of hepatitis A

A

Hepatitis A Virus (HAV) is a non-enveloped single-stranded RNA virus that causes a highly contagious liver infection.

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37
Q

The first major outbreak of Hepatitis A occurred in
And was linked to

A

China in 1988, where 3 million people were infected.
was linked to the consumption of food from an area contaminated with sewage

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38
Q

What countries have also had hepatitis outbreak

A

Australia, Brazil, Italy, and Spain.

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39
Q

Common foods that are often linked to Hepatitis A infection are those that have been washed with non-potable water, such as raw vegetables and raw seafood.

A
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40
Q

Ways of hepatitis a transition

A

Person to person
Cross contamination
Feaces

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41
Q

Common symptoms of hepatitis A

A

fever, nausea, and abdominal discomfort. These symptoms are typically followed by the development of jaundice within a few days.

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42
Q

Prevention of hepatitis a

A

Proper handling and cooking of food is important to prevent transmission.
It is advisable to avoid consuming raw seafood to reduce the risk of infection.
Personal hygiene practices,

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43
Q

The infection can cause liver damage, often due to the host’s immune response to the infection affecting liver cells.
Meaning?
Hepatitis A

A
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44
Q

Foodborne intoxication occurs

A

when pre-formed toxins are ingested through contaminated food.

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45
Q

Live organisms are not necessary for foodborne intoxication, and symptoms develop rapidly with a short incubation period.

A
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46
Q

Toxins responsible for foodborne intoxication can be categorized into

A

bio-toxicants, metabolic products (toxins produced by microorganisms), and poisonous substances.

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47
Q

What are Metabolic products

A

Metabolic products are toxins produced and excreted by microorganisms during their growth in food or the gastrointestinal tract.

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48
Q

Poisonous substances can contaminate food during production, processing, transportation, or storage.

A
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49
Q

Food borne intoxication can be caused by?

A

Foodborne intoxication can be caused by bacterial intoxication (toxins produced by bacteria), fungal intoxication (toxins produced by fungi), chemical intoxication (toxic chemical contamination), plant toxicants (toxins naturally present in certain plants), and poisonous animals/substances.

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50
Q

There are two main types of bacterial toxins that can cause intoxication:

A

enterotoxins and neurotoxins.

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51
Q

Enterotoxins primarily affect the_____
Rg

A

gastrointestinal tract (the gut) and can cause symptoms such as vomiting and diarrhea. An example of enterotoxin-related intoxication is staphylococcal intoxication,

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52
Q

Neurotoxins, on the other hand, primarily affect the____
Eg____ produced by_____ and causes

A

nervous system. One well-known example of neurotoxin-related intoxication is botulism
produced by the bacterium Clostridium botulinum, can lead to muscle weakness, paralysis, and even respiratory failure.

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53
Q

Eg of other intoxications are?

A

Mycotoxicoses occur when individuals ingest mycotoxins, which are toxins produced by certain fungi.

shellfish poisoning, which can occur when people consume shellfish(algal poisoning)

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54
Q

TABLE

A
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55
Q

What’s fungal intoxication

A

These occur when we consume toxins called mycotoxins that are produced by fungi while they are growing in food. The foods most commonly involved are grains

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56
Q

oilseeds, fruits, and vegetables.

A
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57
Q

Aflatoxicosis. It is caused by ____ and produced by_____

A

aflatoxins, which are produced by fungi called Aspergillus flavis and Aspergillus parasiticus. Aflatoxicosis is usually a disease found in poultry.

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58
Q

The effects of aflatoxins on living organisms are?

A

Acute hemorrhagic syndrome: This occurs when a large amount of aflatoxin is consumed and can be lethal.
Histotoxic changes: These happen when medium doses of aflatoxin are consumed, and they can cause damage to tissues.
Liver tumors: Even small doses of aflatoxins can lead to the development of liver tumors. Aflatoxins are potent carcinogens, meaning they can cause cancer.

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59
Q

To prevent Aflatoxicosis, the following measures can be taken:

A

Proper drying and storage of grains:
Quality control of potentially hazardous foods
Use of fungicides:

60
Q

Whats Chemical Intoxication

A

This type of intoxication occurs when we consume food that contains poisonous chemicals.

61
Q

The chemicals involved in chemical intoxication are

A

Heavy metals: Examples include mercury, lead, cyanide, and fluoride. These substances can be harmful to our health when ingested in significant amounts

Pesticides and insecticides: These are chemicals used to control pests and insects in agriculture, If they are present in high levels in our food, they can cause harm to our bodies.

Herbicides and fungicides: Similar to pesticides, these chemicals are used to control weeds and fungi. Excessive exposure to herbicides and fungicides through food can have negative effects on our health.

Radionuclides: Examples include radium and barium. These substances are radioactive and can be harmful if consumed in large quantities.

62
Q

Symptoms of food sensitivities can be delayed, making diagnosis challenging.

A
63
Q

Food sensitivities can be categorized into two types:

A

food allergies and food intolerance.

64
Q

What’s food allergy

A

Food allergies involve toxic reactions to food or food additives that involve the immune system.

65
Q

Common areas affected by food allergies include the mouth, intestinal tract, skin, lungs, and nose.

A

Common areas affected by food allergies include the mouth, intestinal tract, skin, lungs, and nose.

66
Q

The mechanism of food allergies involves.

A

the release of histamine and other chemicals, leading to an anaphylactic reaction

67
Q

Symptoms of food allergies can include

A

vomiting, diarrhea, blood in stools, eczema, hives, skin rashes, wheezing, and a runny

68
Q

Common food allergens include

A

cow’s milk, wheat proteins, peanuts, fish, and tree nuts.

69
Q

What’s Food intolerance

A

refers to reproducible responses to food that do not involve the immune system.

Unlike food poisoning, food intolerance is usually caused by naturally occurring substances or intentional food additives.

70
Q

Common types of food intolerance include

A

lactose intolerance, tyramine intolerance, and gluten intolerance.

71
Q

Lactose intolerance is caused by a deficiency of the enzyme ____, leading to difficulty digesting lactose in milk and dairy products.

A

lactase

72
Q

Tyramine intolerance can cause symptoms like

A

angioedema and migraines.

73
Q

Gluten intolerance is characterized by an intolerance to , which is found in many foods as a .

A

gluten
binder

74
Q

_______system should be implemented throughout the entire food production process.

A

The Hazard Analysis Critical Control Points (HACCP) system should be implemented throughout the entire food production process.

75
Q

HAaccp helps in

A

HACCP helps identify and control potential hazards that can affect food safety.

76
Q

It involves

A

It involves analyzing each step of the production process to identify critical control points

77
Q

What are crucial control points

A

Critical control points are areas where hazards can be prevented, eliminated, or reduced.

78
Q

Whats nutritional disorder

A

Nutritional disorders are diseases that occur when a person’s diet lacks the right amount of nutrients for healthy functioning or when their body cannot properly absorb nutrients from food.

79
Q

Nutritional disorders can be caused by

A

undernutrition, overnutrition, or an incorrect balance of nutrients.

80
Q

Examples of nutritional disorders include

A

Protein-Energy Malnutrition (PEM), micronutrient deficiencies, and eating disorders

81
Q

Whats malnutrition

A

Malnutrition is a pathological state resulting from a relative or absolute deficiency or excess of one or more essential nutrients.

82
Q

Whats under nutrition

A

Undernutrition occurs when insufficient food is consumed over an extended period of time.

83
Q

Whats over nutrition

A

Overnutrition is a pathological state resulting from the consumption of excess quantities of food over an extended period of time.

84
Q

Whats nutritional imbalance

A

Imbalance is a pathological state resulting from a disproportion among essential nutrients, even without an absolute deficiency of any specific nutrient.

85
Q

What’s specific deficiency

A

Specific deficiency refers to a pathological state resulting from a relative or absolute lack of a particular nutrient.

86
Q

Protein-Energy Malnutrition (PEM), also known as

A

protein calorie malnutrition (PCM).
It occurs when there is inadequate intake of both protein and calories in the diet.

87
Q

PEM is the most common nutritional disorder in developing countries.

A
88
Q

The two extreme forms of PEM are

A

Kwashiorkor and Marasmus.

89
Q

Features of kwashiorkor

A

occurs in pre-school children (1-5 years old) and is caused by low protein intake. Symptoms include edema, a puffy face (moon face), and a protruding abdomen.
Vitamin deficiency may be present

90
Q

Features of marasmus

A

Marasmus occurs in weaned infants (less than 1 year old) and is caused by low calorie intake. Symptoms include a withered face, a shrunken abdomen, and absence of edema.
Vitamin deficiency may be present

91
Q

Symptoms of both Marasmus and Kwashiorkor can appear in a mixed way depending on the relative deficiencies of protein and calories.

A
92
Q

In some cases, patients may experience both Marasmus and Kwashiorkor one after another, known as

A

Marasmic-Kwashiorkor.

93
Q

Kwashokwo occur when

A

It occurs when the diet lacks sources of protein, such as milk or eggs, and mainly consists of cereal grains, starchy foods, and roots.

94
Q

Infectious diseases like ___, ____&____can worsen Kwashiorkor by deteriorating the quality of the diet, reducing nutrient utilization, and increasing nutrient requirements.

A

acute diarrhea, respiratory infections, and measles

95
Q

Kwashiorkor is the most common and widespread nutritional disorder in developing countries.

A
96
Q

The Ga tribe in Ghana refers to it as

A

“sickness the older child gets when the next child is born.”

97
Q

Kwashiorkor primarily affects children between ___&____ years of age, as their weaning diet often lacks sufficient protein and relies heavily on carbohydrates.

A

1 and 5

98
Q

Clinical symptoms of Kwashiorkor include

A

stunted growth, edema (swelling) in the legs and hands, diarrhea, hair and skin discoloration, anemia, apathy, and a puffy face (moon face).

99
Q

Treatment of kwashokwo

A

provide around 3-4 grams of protein per kilogram of body weight per day.

100
Q

Treatment progress can be monitored by

A

by measuring plasma albumin concentration, observing the disappearance of edema, and noting weight gain.

101
Q

Whats are commonly observed in PEM after a lab test

A

Decreased plasma levels of serum albumin and other serum proteins are commonly observed in PEM.

102
Q

In kwashiorkor, a severe form of PEM, the serum albumin levels can

A

drop as low as 2 g/dL.

103
Q

The level of retinol-binding protein (RBP) is characteristically lowered in PEM.

A
104
Q

Blood urea levels may decrease in kwashiorkor, and the excretion of creatinine in urine is reduced due to muscle mass loss.

A
105
Q

Associated deficiencies like ____&_____ are commonly found in PEM patients

A

Associated deficiencies of vitamins and minerals, especially iron, are commonly seen in PEM.

106
Q

If diarrhea occurs there will be low level of ____ in the blood

A

Hypokalemia, which is a low level of potassium in the blood, can occur in cases of PEM accompanied by diarrhea.

107
Q

Dehydration can also occur in PEM cases with diarrhea due to fluid loss.

A
108
Q

Whats obesity

A

Obesity is a condition where excess fats (triacylglycerols) accumulate in the body.

109
Q

Obesity is characterized by

A

an increased number and/or size of adipocytes (fat cells).

110
Q

The main causes of obesity are increased energy intake (consuming more calories) and decreased energy expenditure.

A
111
Q

____ is used to measure obesity status

A

The Body Mass Index (BMI) is used to assess obesity status.

112
Q

BMI is calculated by

A

dividing a person’s weight in kilograms by the square of their height in meters.

113
Q

The BMI ranges and their corresponding classifications are as follows:
By NIH

A

BMI < 18.5: Underweight
BMI 18.5-24.9: Normal Weight
BMI 25-29.9: Overweight
BMI 30-34.9: Obesity I
BMI 35-39.9: Obesity II
BMI > 40: Extreme Obesity
National Institute of health

114
Q

The main cause of obesity is the consumption of excessive calories with inadequate exercise.

A
115
Q

Other factors contributing to obesity include:

A

Genetic predisposition: Obesity can run in families, and if one parent is obese, there is a 40-50% chance of their children also being obese. However, there is no single gene responsible for obesity

Leptin: Leptin is a hormone produced by fat cells that influences the brain’s appetite control system. Defects in the leptin coding gene can lead to overeating and obesity.

Metabolic aberrations: Conditions like hypothyroidism, hypogonadism, Cushing’s syndrome, hypopituitarism, and hormonal changes during puberty, pregnancy, and menopause can contribute to obesity.

116
Q

Obesity often leads to elevated levels of____, ____&_____ due to

A

free fatty acids, cholesterol, and triacylglycerol in the blood. This is caused by decreased sensitivity of peripheral tissues to insulin, resulting in poor response to insulin, despite elevated insulin levels

117
Q

Around ___% of adult individuals with diabetes are obese. Obesity is associated with a decrease in the number of insulin receptors and decreased sensitivity to insulin. This leads to hyperglycemia

A

80%
provides a persistent stimulus for the pancreatic beta-cells.

118
Q

What are the possible effect of obesity

A

Diabetes
Increased lipid parameters
Hyperinsulinemia and hypertensio

119
Q

How can obesity cause hyperinsulinemia and hypertension

A

Obesity can cause hyperinsulinemia, which is characterized by elevated levels of insulin in the blood. Hyperinsulinemia stimulates the sympathetic nervous system, leading to vasoconstriction (narrowing of blood vessels) and the retention of sodium and water. These changes contribute to hypertension

120
Q

The persistent high blood sugar levels in obesity provide a continuous stimulus for the pancreatic beta cells to produce and release insulin

A
121
Q

Therefore, obesity-related insulin resistance initially triggers hyperinsulinemia as a compensatory response, but over time, the insulin production may become insufficient, leading to an imbalance and the potential development of diabetes.

A
122
Q

Best and only effective treatment: The most effective way to treat obesity is by reducing body weight

A
123
Q

What are the Strategies for weight reduction:

A

reducing calorie intake and engaging in controlled exercise.

124
Q

Importance of frequent small meals and vegetables: Having frequent small meals and including lots of vegetables in the diet has been found to be especially effective in managing weight

A
125
Q

Potential benefits of a fat-restricted

A
126
Q

Reversal of metabolic changes” refers to the process where the negative alterations in the body’s metabolism that occur as a result of obesity can be reversed or improved when an individual achieves their ideal body weight.

A
127
Q

Anemia is a condition where the body lacks enough healthy red blood cells to carry oxygen effectively

A
128
Q

What’s nutritional anemia

A

Nutritional anemia is a type of anemia caused by deficiencies in certain nutrients.

129
Q

Type of nutritional anemia

A

Microcytic anemia:
Macrocytic anemia
Normocytic anemi

130
Q

Explain Microcytic anemia:

A

Microcytic anemia: Red blood cells are smaller than normal. It is most commonly caused by deficiencies in iron, copper, and pyridoxine (vitamin B6)

131
Q

Explain macrocytic anemia

A

Macrocytic anemia: Red blood cells are larger and immature. It is primarily caused by deficiencies in folic acid (vitamin B9) and vitamin B12

132
Q

Explain normocytic anemia

A

Normocytic anemia: Red blood cells are normal in size, but their quantity in the blood is low. It is often associated with protein-energy malnutrition, where there is a lack of both protein and energy intake.

133
Q

About ___% of the world’s population has anemia caused by a lack of iron.

A

30%
Anemia leads to a low number of red blood cells and reduced oxygen supply in the body. It can have serious effects on brain development in children.

134
Q

Iodine deficiency may cause

A

Inadequate production of thyroid hormone due to iodine deficiency causes a condition called Iodine Deficiency Disorder (IDD)
IDD is a preventable mental impairment disease

135
Q

While iodine deficiency may not cause death, it can result in disability, particularly in children.

A
136
Q

(71% of the world’s population), about 28.5% of them still have iodine deficiency

A
137
Q

Selenium is necessary for

A

the metabolism of thyroid hormones.

138
Q

Zinc deficiency: Zinc is essential for

A

normal growth, pregnancy outcomes, immune system function, and neurobehavioral development

139
Q

Approximately ____ of the world’s population consumes an inadequate amount of zinc.

A

17%

140
Q

Zinc supplementation has shown to reduce the incidence of

A

diarrhea, pneumonia, and acute lower respiratory infections in young children, which used to have high mortality rates due to these infections.

141
Q

Selenium deficiency causes?

A

Impaired thyroid function:
Weakened immune system:
Impaired fertility and reproductive health:
Muscle weakness and fatigue:

142
Q

What’s Anorexia Nervosa

A

: It is an eating disorder characterized by severe food restriction, inappropriate eating habits or rituals, an obsession with having a thin figure, and an irrational fear of weight gain.

143
Q

Whats Bulimia Nervosa

A

It is an eating disorder characterized by episodes of binge eating, which involves consuming a large amount of food in a short period.This disorder is driven by an excessive concern for body weight and appearance.

144
Q

Individuals with bulimia nervosa then engage in purging behaviors to rid themselves of the food consumed, such as vomiting, using laxatives or diuretics, and excessive exercise.

A
145
Q

Clinical Manifestations of eating disorders

A

Hypotension: Low blood pressure.
Bradycardia or tachycardia
Depression: Feelings of sadness, hopelessness, and low mood.
Swollen joints: Inflammation and swelling of the joints.
Dry hair and skin: Lack of moisture in the hair and skin.
Fatigue: Feeling tired and lacking energy.

BCH (16 decks)

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