Food Poisoning Flashcards Preview

Gastro > Food Poisoning > Flashcards

Flashcards in Food Poisoning Deck (24):
1

What is diarrhoea

Unformed stool with no other cause such as overuse of laxatives
A stool which can hold the shape of the container
Type 5,6 and 7 on the Bristol Stool chart

2

What is food poisoning

An illness caused by eating food contaminated with micro-organims, toxins or poisons

3

What are the clinical presentation of food poisoning

Diarrhoea, abdominal pain, vomiting

4

How does food poisoning occur?

The wall of the tissue is invaded / a toxin is produced

5

What are the 3 most common bacteria causing food poisoning

Campylobacter
Salmonella
E coli 0157

6

What questions do we ask about potential food poisonisng

Diarrhoea, blood, how much etc.
History of travel
Anyone else suffering
When did you ingest the food
Age of the patient
Underlying medical problems

7

How long does it take for Staph aureus/ bacillus cereus take to incubate

1-6 hours (SHORT)

8

What is the incubation period of salmonella / Cl perfringens

12-48 hours (MEDIUM)

9

What is the incubation period of campylobacter

2-14 days (LONG)

10

How long does it take to receive a culture result

48 hours

11

How is campylobacter most likely to spread

Poor food hygiene - raw poultry
Less likely to spread person to person

12

What is the commonest cause of salmonella enteritidis

Food hygiene
Food - poultry, meat and raw egg

13

What are the common presentation of salmonella

D&V, blood, fever

14

What is the purpose of serotyping

To trace outbreaks of different types of salmonella

15

What is the presenting complaint of of Ecoli

Bloody diarrhoea

16

How does Ecoli 0157 spread

Food: beef, raw milk, water
Person to person contact

17

What does E coli 0157 produce

Verotoxin

18

What does verotoxin do?

Bind to receptors found on renal cells, RBCs and others
Inhibit protein sythesis
Causes cell death

19

What are the common presentations of HUS

Abdo pain
fever
pallor
petchiae
oliguria
bloody diarrhoea

20

What investigations do we do for HUS?

Send stool culture samples
Send U&E, FBC, film, LFT, clotting, urine, lactate dehydrogenase

21

What is the HPU

Health protection unit

22

What does the HPU do

Gives advise on return to work for high risk groups

23

What are 4 requirements for bacteria to multiply

time
temperature
food source
moisture

24

What can go wrong in the kitchen to cause food poisoning

cross contamination of raw or cooked food
Preparation of food too far in advance
inadequate heating and cooling
Poor personal hygiene
Contaminated environment and equipment

Decks in Gastro Class (67):